Main course: stewed beef brisket and radish soup

Side dishes: scrambled eggs with colored peppers.

Staple food: miscellaneous grains and rice

Fruit: Yunnan tangerine

Today's main course: stewed beef brisket and radish soup.

Ingredients: sirloin, radish, ginger, coriander.

Seasoning: salt and pepper cooking wine

Exercise:

1. Put Niutong cold water into the pot, add cooking wine to boil out the floating foam, and then take it out and wash it for use.

2. Add a little base oil to the cast iron pot, and stir-fry the brisket and ginger slices for fragrance.

3. Pour in clear water and cover for stewing 1 hour.

4. Add white radish and continue to stew for 30 minutes.

5. Add salt and pepper to taste after opening the lid and sprinkle a handful of parsley or celery.

Today's side dish: scrambled eggs with colored pepper

Ingredients: colored pepper, onion and eggs.

Seasoning: soy sauce and starch water.

Exercise:

1. Mix the egg mixture with a little salt for later use.

2. Scramble the eggs with hot oil in the pot.

3. Add a little oil to another pot and stir-fry the colored pepper and onion until soft.

4. Pour in the eggs and stir fry together

5. Add 1 soy sauce 1 oyster sauce and half a bowl of starch water and mix well.

Tips:

It is suggested that the brisket be washed with warm water after blanching. If you soak in cold water, the meat will be tight and it will be more difficult to stew. This dish focuses on soup, so the breast meat doesn't need to be too soft and rotten. It's enough for me to stew for about an hour and a half. The cooked breast meat is chewy and will taste better.