Generally speaking, after eating meat, we will have a somatosensory experience of body warmth, but this body warmth and the sexual fever mentioned by Chinese medicine are two completely different concepts. Beef is a kind of warming food, which means that it is not easy to get angry while nourishing the body, which is actually consistent with the heat clearing of radish. Moreover, the so-called natural conflict, the effect of nourishing the body is balanced, but also to accumulate to a certain consumption before it is established! So you can safely mix beef and radish, without worrying about the conflict of nature.
I recommend my stewed beef brisket with tomato and radish. I hope it suits your appetite.
Main ingredients:
Beef brisket 1 kg, 2 large tomatoes, half white radish, 2 dried peppers (you don't like spicy food), green onions, ginger slices, soy sauce, salt, crystal sugar, cooking wine and peanut oil.
Exercise:
1. Cut the bought beef brisket into large pieces, soak it in cold water to remove blood (this step can be omitted if the bought beef brisket is fresh), and change the water 1 time, and the time is about 1 hour.
2. Wash the tomatoes at the top with a cross knife, scald them with boiling water, and then easily peel off the tomatoes and cut them into large pieces. Wash radish and cut into rolling blades, cut green onions into sections, and slice ginger for later use.
3. Put the blood-removed sirloin into the pot with cold water, add a tablespoon of cooking wine and blanch it, then rinse off the froth and residue with warm water to control the water.
4. Add proper amount of peanut oil into the wok, stir-fry with rock sugar over low heat to get caramel color, and then stir-fry the brisket to the highest color.
5. Stir-fry sliced onion and ginger and tomato pieces until they are red soup.
6. Heat the water until the sirloin is cooked, then add the fragrant leaves, dried peppers and white radish, boil over high fire and stew for about 1 hour. 1 hour later, taste the sweet, sour and salty soup, adjust the soy sauce and salt for secondary seasoning, and then continue to stew for half an hour. If you are not in a hurry, you can continue to stew for a while after turning off the fire, so that the radish has more time to absorb the taste of the soup.