Stewed shredded radish with beef: practice 1
Food preparation
Ingredients: sirloin (according to individual food intake), half white radish, carrot 1, pea 1 a small bowl.
Seasoning: pepper powder, salt, chicken essence, 2 hawthorn and ginger.
Production steps
1. Cut the brisket into small pieces and fry it in a pan. At the same time, add half a spoonful of pepper powder, add water and more salt after frying. Add hawthorn and some ginger.
2. Use the time of beef stew to wash the radish and carrot and cut them into pieces (overall planning method, hehe).
At this time, if you have a second pot, it is suggested to fry the white radish and carrot together, so that the radish is more nutritious and tastes better.
4. When the beef is almost cooked, pour the radish, carrot and pea into the pot, and the rest is to season with chicken essence when these main ingredients are almost cooked. Delicious!
Exercise 2
Food preparation
600g of beef brisket, radish 1, scallion 1, 6 slices of ginger, cooking wine 1 tablespoon, stewed meat 1 small bag, coriander 1, and appropriate amount of salt.
Production steps
1, put 3000ML water in the electric pressure cooker for heating. Cut the brisket into 3cm * 3cm pieces. Put water in a small pot and add beef. Add 3 slices of ginger, 2 onions and cooking wine 1 tablespoon. Fire and heat. After boiling, skim the froth with a spoon and cook for another minute.
2. Add the remaining onions, ginger slices and a small packet of stew. Feishui beef brisket After opening the lid and boiling, skim off the floating foam again. Remove floating foam, cover and press for 20 minutes.
3. Wash the white radish, peel it and cut it into cubes as big as the beef brisket. Put it in beef soup Cover and press 10 minute. 10 minutes later, open the lid and cook the white radish until it is transparent. Season with salt.
Practical skills
1: Beat the beef a few times to make it more tasty. Boil it in a pot with low fire, it will be more fragrant.
2. After the diced radish is fried in the dry pot, it is easy to rot when cooked, but it is not fragile. It can melt in water and has a perfect appearance.
3. Add garlic when cooking beef, which is especially fragrant and will greatly enhance the taste of finished dishes.
4: Time is for reference only, depending on the amount cooked.
nutritive value
Beef is sweet and flat, and rich in protein, fat, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. It has the effects of strengthening tendons and bones, tonifying deficiency and nourishing blood, resolving phlegm and calming wind. It smells terrible. Enter the spleen and stomach meridian. Tonifying the spleen and stomach, benefiting qi and strengthening bones and muscles. Treat asthenia, emaciation, thirst, spleen deficiency, lump accumulation, edema, soreness of waist and knees. Beef has a high nutritional value. In ancient times, there was a saying that "beef tonifies qi, and the work is the same as astragalus". Anyone who is weak and sick, has stagnant qi, sallow complexion, weakness of muscles and bones, and spontaneous sweating due to qi deficiency can stew beef.
1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
3. Buffalo can give birth to a fetus and nourish the heart, and yellow cattle can soothe the nerves, nourish the spleen and stomach, and strengthen the muscles and bones.