Warm body tonifying Qiansi Baiyu pill(wen nuan bu shen qian si bai yu wan )

Warm body tonifying Qiansi Baiyu pill

Introduction:

"As the saying goes, if you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription. Autumn comes and winter comes. Now is a good time to eat radish. White radish is sweet, pungent and cool in nature. It enters lung, stomach, lung and large intestine meridians. It has the functions of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, lowering Qi and widening the middle, eliminating food and resolving stagnation, appetizing and invigorating spleen, and removing phlegm along Qi. Beef is warm in nature and has the functions of Tonifying the middle and Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. In ancient times, there was a saying that "beef invigorates Qi, the same as Astragalus". Beef is not only rich in protein, and amino acid composition is closer to human needs than pork, it can improve the body's resistance to disease, and it is suitable for growth and development, post operation, and post conditioning people to supplement blood loss and repair tissue. Eating beef in winter can nourish, prevent cold and warm the stomach. It is a good tonic in winter. It is edible for the general population. Qiansi Baiyu pill is made of white radish and beef by steaming. The beef is soaked with the fragrance of shredded radish, and the shredded radish also seeps into the soup of beef balls. With the final sauce, the dish becomes more crystal clear. It not only tastes delicious and has a beautiful appearance, but also has a good therapeutic effect. Beef nourishes the spleen and stomach, radish benefits water and dampness. Therefore, this dish has the functions of Tonifying the middle and Qi, strengthening the spleen and eliminating accumulation. It is nourishing but not greasy, and has a certain degree of elimination. "

Production steps:

Step 1: raw materials: white radish, beef, onion, ginger.

Step 2: wash the white radish, remove the skin and cut it into silk.

Step 3: soak shredded radish in water for half an hour (change water for 3 times in the middle) to remove the pungent taste.

Step 4: take out the water, add a little salt, marinate for a while until the water comes out, then squeeze out the excess water with both hands, add 1 / 2 teaspoon salt, 1 / 2 teaspoon white pepper and 1 tablespoon lard, mix well, then add 1 / 2 teaspoon starch, mix well.

Step 5: wash the beef and chop it into minced meat.

Step 6: move the minced beef into a bowl, add chopped green onion and ginger, and mix in 1 tsp salt, 1 tbsp cooking wine, 1 tbsp soy sauce, and 1 / 4 tsp sugar.

Step 7: stir in the same direction until the meat sticks to the silk and marinate for half an hour.

Step 8: make the marinated minced meat into meatballs of uniform size.

Step 9: put the beef balls into the shredded radish and evenly wrap them with a layer of shredded radish.

Step 10: wrap all the balls in turn.

Step 11: steam in boiling water for 10 minutes.

Step 12: after steaming, pour the soup into the pot, add a little sesame oil and chicken essence, and then thicken with starch.

Step 13: sprinkle a little red pepper and scallion on the steamed balls, and pour the seasoned thin sauce on the balls evenly.

Materials required:

White radish: about 750 grams for half

Beef: 200g

Shallot: a little

Ginger: right amount

Minced red pepper: a little

Table salt: 1.5 teaspoons

Cooking wine: 1 tbsp

Raw soy sauce: 1 tbsp

White pepper: 1 / 2 teaspoon

Lard: 1 tbsp

Sugar: 1 / 4 teaspoon

Starch: appropriate amount

Sesame oil: a few drops

Chicken essence: a little

Note: the poem heart phrase: 1: fresh radish, some spicy, put the radish first in the water, and then use the pickle to remove the water, so the taste is better. 2: If you like hot pepper, you can add a little hot pepper noodles in the shredded radish, so the taste is more rich. 3: After steaming, pour the original soup into the pot for seasoning and thickening, and then pour it on the meatballs. In this way, the meatballs will not only be crystal clear, but also taste more delicious. 4: Beef does not have too much fat, so radish shreds with lard, taste better. 5: beef belongs to hair, suffering from sore, eczema, pruritus and other skin diseases should be careful to eat, and suffering from hepatitis, nephritis should also be careful to eat, in order to avoid aggravation or recurrence. 6: White radish is cold and good for intestines. Those with diarrhea due to spleen deficiency should eat with caution or less.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wen Nuan Bu Shen Qian Si Bai Yu Wan