Beef: 500 grams;

White radish: 300 grams;

Soy sauce: appropriate amount; Cooking wine: appropriate amount; Salt: 5g; White sugar: 3g; Star anise: 2; Ginger: 2 slices; Garlic: 1 petal; Onion: 3 segments; Dry Chili:1;

Stewed beef brisket with white radish

1

Cut beef and radish into pieces.

2

Cut the beef into pieces and put it in boiling water, simmer the soup for about one minute, and remove it for later use.

three

When the hot oil in the pot is about 5% ripe, add beef and stir fry, add soy sauce and sugar and stir fry evenly.

four

Add water to beef, add salt, garlic, aniseed, onion and ginger slices, boil and simmer for 30 minutes until the beef is cooked.

five

Add the white radish block cooking wine, bring it to a boil and simmer for about 20 minutes until the radish is soft and rotten.

How to cook beef stewed radish ingredients: wash beef butter, radish and other accessories will be peeled and cut into pieces. Prepare the pot and boil the boiled beef with water, and continue to burn for about 5 minutes, so that all the blood will surface.

Wash beef with cold water and drain.

Heat the butter in the pan, fry the butter until it is cooked, remove the oil residue, and stir-fry the auxiliary materials with low heat until fragrant.

Put the beef on the fire, stir-fry the beef jerky, stir-fry the wine for about five minutes, and stir-fry it evenly with soy sauce.

Drain the water, (put enough water at a time, and don't add water in the middle, otherwise it will affect the taste). Boil for 40 minutes on medium fire, add radish and salt, continue to burn for 20 minutes, and collect juice O.

1. Stewed beef

Ingredients: 500 grams of beef.

Accessories: bamboo shoot tip100g, garlic sprout 50g.

Seasoning: dried pepper 15g, soy sauce 10g, watercress 20g, fermented glutinous rice juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean powder 15g, and fresh soup 50g.

Exercise:

1. Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well.

2. Cut the lettuce tip into thin slices about 6 cm long. Cut garlic seedlings into 4.5 cm long knots and chop watercress.

3. Put the wok on the fire, add oil and heat it, stir-fry the peppers until they are dark red, take them out and chop them up.

4. Stir-fry the watercress in the pot, stir-fry the chopped pepper and the tip of the bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic seedlings and put them in the nest.

5. Shake the meat slices into the pot, boil and disperse. After cooking, put it on a plate, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

Step 2 stew beef

Raw material: beef

Seasoning: oil, cinnamon, fennel, onion, ginger, cooking wine, garlic, bean paste, pepper, soy sauce and rock sugar.

1, diced beef. Boil the water in the pot. Put the beef in the fire 1 min. Take out and clean.

2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour

3. Take another wok, stir-fry garlic with a little oil, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate.

5. Turn off the fire when the juice is thick and the meat is rotten.

3. Fried beef with onion

Material: 750g of tendon meat (or cucumber meat).

Accessories: onion 120g

Seasoning: 50g sesame (roasted), 3g garlic cloves, 3g ginger powder, 50g soy sauce, 1 g pepper noodles, 40g soybean oil, 6 dried mushrooms, 25g yellow wine, 5g refined salt, 2g monosodium glutamate,10g rice vinegar and 25g sesame oil.

Exercise:

1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades.

2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning.

3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments.

4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out.

Curry Beef

Raw materials: appropriate amount of beef

Accessories: one or two onions and four or five potatoes.

Seasoning: proper amount of raw oil, more than ten slices of pepper, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, salt and boiled water.

Exercise:

1. Cut the beef into one-inch square pieces, shred the onion, peel the potatoes and cut them into 2cm square pieces, and melt the curry powder with 300ml boiling water for later use.

2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef.

3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. Add onion to beef and stir fry, then add potato pieces and stir fry together.

4. Then pour in the melted curry, stir it evenly, cover it and simmer on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste.

5. After the potatoes are stewed until crisp and rotten, they can be put out of the pot.

5. stewed beef with carrots

Ingredients: 200g carrot and 200g beef.

Accessories: 8 red dates.

Seasoning: a little wine, a proper amount of salt, 2 slices of ginger, water 1500ml.

Exercise:

1. Wash beef tendon and cut it into strips for later use.

2. Wash carrots and cut into pieces for later use.

3. give the beef tendon a lick and pick it up for use.

4. After the water is boiled, add beef tendon, carrot, red dates and ginger slices, simmer for 1.5 hours, and then add seasoning to taste.

6. shredded beef with green pepper

Ingredients: 300g beef.

Accessories: green pepper 200g.

Seasoning: cooking wine, soy sauce, starch 1 spoon, water, oil, chopped green onion 1 spoon, Jiang Mo, minced garlic, salt 1 spoon, pepper, sesame oil and monosodium glutamate.

Exercise:

1, striped shredded beef, half a spoonful of cooking wine, half a spoonful of soy sauce, half a spoonful of starch and 1 spoonful of water, mix well, add 1 spoonful of warm oil before cooking, and shred green peppers for later use.

2, hot oil 1 tbsp, add shredded beef, stir-fry until the beef is nine minutes cooked. Shred green peppers and put them in boiling water for about 1 min.

3. Hot oil 1 tbsp, sauté ed chopped green onion 1 tbsp, Jiang Mo half tbsp, minced garlic half tbsp, beef, green pepper and water 2 tbsp, starch half tbsp, salt 1 tbsp, sugar 1 tbsp, pepper half tbsp, sesame oil half tbsp, monosodium glutamate half tbsp, fire.

Stewed beef with potatoes

Ingredients: 300 grams of potatoes and 400 grams of beef.

Accessories: 50g onion.

Seasoning: soybean salad oil 70g, stock, cooking wine, refined salt.

Exercise:

1. Wash and peel potatoes and cut them into hob blocks; Wash beef, cut into small cubes, blanch with boiling water, remove and drain for later use; Onions are cut into strips.

2. Heat the pot on the fire, pour the salad oil, and then add the beef pieces and stir fry. After the surface of the meat is completely dried, add cooking wine, broth and refined salt, boil over high fire and cook over low fire.

3. When the beef is ripe, add potatoes and cook.

8. Stir-fry shredded beef

Ingredients: 250g beef tenderloin.

Accessories: celery 100g

Seasoning: shredded ginger 15g, Pixian watercress 25g, Huala powder 1g, Sichuan salt 1g, soy sauce 10g, sesame oil 10g and oil 150g.

Exercise:

1. Cut beef into 8cm filaments and celery into 4cm segments.

2. Heat oil in a pan, add shredded beef and stir fry, add salt and shredded ginger, stir fry continuously, add bean paste and stir fry until beef jerky is cool and dark red, stir fry until fragrant, add soy sauce, sesame oil and celery and stir fry until shredded beef is crisp, and sprinkle with pepper.

9. Garlic beef

Raw material: beef tendon 1.

Seasoning: 1 onion, 2 slices of ginger, 1 green garlic, half a tablespoon of minced garlic, 1 pot brine soup, half a tablespoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of sesame oil.

Exercise:

1. First blanch beef tendon to remove blood, then blanch onion and ginger in clear water for 40 minutes, and then take them out when they are soft;

2. Marinate in the marinated soup for 20 minutes, then turn off the fire, soak until the soup is slightly dry, take it out, and then change the knife and slice it;

3. Shred green garlic, soak it in clear water for 10 minute, then take it out and drain it, and put it into beef;

4. Mix 4 tablespoons of marinade, half a tablespoon of soy sauce, 65,438+0 teaspoons of sugar and 65,438+0 tablespoons of sesame oil with minced garlic, pour them on beef, mix well and put them on a plate.

10. Returned beef

Ingredients: 250g lean beef.

Accessories: pea starch 45g, flour 20g, egg 1 piece, water-borne fungus 100g, and pepper 50g.

Seasoning: salt 3g, pepper 1g, monosodium glutamate 3g, ginger juice 15g, cooking wine 10g, sliced ginger and garlic 5g, refined oil 100g (dosage 100g) and tender meat powder 3g.

Exercise:

1. Chop lean beef into small pieces, add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine and ginger juice, stir well to make it into pieces, then roll it into pieces with a thickness of half a centimeter on the chopping board and cut it into rectangles for later use.

2. Set the pot on fire, add refined oil and heat it to 60% to 70%, then put the prepared beef slices in the pot and fry them to light yellow, then take them out and drain them for later use.

3. Set fire to clean the pan, add a proper amount of base oil to heat it, add wild pepper, ginger slices and garlic slices, stir-fry the fungus in water until it is cut off, stir-fry the beef slices evenly, add cooking wine, refined salt, pepper and monosodium glutamate to taste, and take the pan and plate.

1 1. Fried beef with cucumber

Ingredients: cucumber 200g, beef150g.

Accessories: carrots 10g

Seasoning: 4g of refined salt, 4g of monosodium glutamate, 30g of soup, 20g of soy sauce, 5g of sesame oil, 5g of pepper 1g, 5g of garlic and 3g of ginger.

Exercise:

1, sliced cucumber, sliced beef, shredded carrot, sliced ginger and minced garlic.

2. Put oil in the wok, put cucumber slices, add wine, add a little soup, add a little salt and monosodium glutamate, fry until it is 80% mature, and shovel it out for use.

3. Put oil in a wok, add garlic, ginger slices and carrots to stir-fry until fragrant, add beef, store wine, add the remaining soup, add the above seasonings, stir-fry the beef until it is only cooked, add cucumber and stir-fry, thicken with wet raw flour, and coat with tail oil.

12. White-cut beef

Ingredients: 600g beef tendon.

Seasoning: 25g of white soy sauce, 20g of shredded red pepper, monosodium glutamate 1g, 5g of coriander, 25g of sesame oil, 20g of garlic 10g, refined salt 10g, onion 10g, 5g of ginger, 2 slices of star anise, and yellow wine 10g.

Exercise:

65438+

2. Slice the beef, arrange it neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with coriander, shredded red pepper and minced garlic, and serve.

13. Dry mixed beef

Raw material: beef150g.

Accessories: fried peanuts 10g.

Seasoning: cooked Chili oil 10g, soy sauce 40g, onion 5g, salt 1g, sugar 1g, a little pepper powder and a proper amount of monosodium glutamate.

Exercise:

1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into 2.5 cm long sections; Peanut grinding

2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.

14. Mixed with spicy beef

Ingredients: 750 grams of beef hind legs.

Seasoning: rice wine 25g, onion 15g, soy sauce 50g, sesame 5g, salt 1g, pepper 30g, sugar 5g, sesame oil 15g, monosodium glutamate 2g, dried Chili powder 5g, onion segments 158 and clear soup 158.

Exercise:

1. Wash the calf's hind leg meat, cut it into two pieces, soak it in cold water 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring to a boil, skim the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.

2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.

3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

15. Mixed flower reinforcement

Ingredients: 250g cooked beef tendon.

Accessories: cucumber 25g, winter bamboo shoots 25g.

Seasoning: soy sauce, vinegar, mustard (cooked), monosodium glutamate, cooking wine and sesame oil.

Exercise:

1, shredded beef tendon; Wash cucumber and shred; Shred winter bamboo shoots, blanch them with boiling water, take them out, supercool them with cold water, and drain them for later use.

2. Dish the cut materials and pour them with good juice with various seasonings.

16. Cold beef slices

Ingredients: 300g cooked beef and ham.

Seasoning: garlic 10g, tomato sauce 50g, white vinegar 2g, tender cucumber 20g, white sugar 10g, sesame oil 50g and refined salt 3g.

Exercise:

1, cut the cooked beef ham into thin slices and enlarge the bowl; Peel garlic, wash, mash and chop into fine powder; Wash the tender cucumber, slice it, marinate it with salt and squeeze out the water.

2. Mix the cooked beef leg slices and cucumber slices in an enlarged bowl, add minced garlic, tomato sauce, white sugar, white vinegar and sesame oil, and serve.

17. Hot beef mixed with double silk

Raw material: cooked lean beef100g.

Seasoning: dried bean curd100g, cabbage heart100g.

Seasoning: a little coriander, refined salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil.

Exercise:

1. Shred cooked beef and dried bean curd, blanch thoroughly with boiling water, take out, supercool with cold water, and drain; Wash and shred cabbage; Wash coriander and cut it into half a centimeter long sections for later use; Mix refined salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil into sauce for later use.

2. Put shredded Chinese cabbage into the dish, then add dried bean curd, shredded pork and coriander in turn, and pour the juice with various seasonings.

18. Frozen beef

Raw materials: beef100g, beef hoof 500g.

Seasoning: balsamic vinegar 10g, onion 20g, shredded ginger 2g, ginger 10g, yellow rice wine 10g, refined salt, 4 pieces of star anise.

Exercise:

1. Wash beef and cut into pieces. Burn the hair on the hoof with fire, scrape it clean, cut it into pieces along the joint with a knife, blanch it in a water pot, pick it up, put it in a soup pot with beef, add clear water, add onion, ginger, yellow wine and star anise, and simmer on low fire until the hoof is crisp and boneless. When the soup thickens, add salt to taste, remove it from the fire, and pour the soup into a rectangular aluminum plate until it cools.

2. Cut the frozen beef into pieces, put it on a plate, add shredded ginger and pour in balsamic vinegar.

Steamed beef

Ingredients: 250g beef.

Accessories: 50 grams of cooked ham, 60 grams of soaked magnolia slices (both water bamboo and winter bamboo shoots)

Seasoning: 25g salt, cooking wine 10g, monosodium glutamate 10g, 40g shredded onion and 20g shredded ginger.

Exercise:

1. Slice beef, blanch it with boiling water and wash it; Slice ham and magnolia officinalis into small pieces for later use.

2. Put the beef into the dish separately, then add ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine and refined salt, and steam for 20 minutes.

20. Steamed beef with flour

Ingredients: 370g beef.

Accessories: 75g of rice.

Seasoning: 50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper, 3 grams of pepper, 2 grams of Chili powder, 8 grams of onion, 8 grams of ginger, cooking wine 13 grams (red wine is available), 30 grams of bean paste, 5 grams of Sichuan lobster sauce and a little parsley.

Exercise:

1. Stir-fry rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. Mashed ginger, washed and chopped with a little soaked coriander.

2. Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper and rice flour. Put it in a bowl and steam it in a drawer. Take out and sprinkle with chopped green onion. Put coriander, pepper powder and pepper in a small plate.

2 1. Spicy beef

Raw material: beef

Accessories: beef offal (tripe, heart and tongue, tripe and scalp), fried peanuts with salt.

Seasoning: salt water, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine and Chili oil.

Exercise:

1. Wash fresh beef and beef offal, and cut beef into pieces.

2. Boil beef and beef offal in a boiling water pot, take them out, put them in another pot, add old bittern, spices, pepper, cinnamon, star anise, Sichuan salt and white wine, add clear water, cook for about 30 minutes with strong fire, and then cook for 90 minutes with low fire until beef offal is cooked but not rotten. Take out the cooked beef offal first and let it cool for later use.

3. Boil the brine with high fire for about 10 minute, and then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice.

4. Beat the cooked peanuts evenly for use, then cut the air-cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

22. Beef stew with beer

Ingredients: beef ribs 1000g.

Seasoning: beer 1 bottle, 40g light soy sauce, a little light soy sauce, 6g salt, 3g pepper, 5g chicken essence monosodium glutamate, 2g tsaoko, 8 star anise, 6 fragrant leaves, a little clove pepper, 30g pepper festival, 30g ginger, 50g scallion, 60g edible oil, 5g sesame oil, a proper amount of bean powder and a little parsley.

Exercise:

1. Cut the beef ribs into thumb-sized pieces, remove the blood with clear water, and then put them in a boiling pot to drain. Wash ginger, onion and tsaoko, and pat them to pieces.

2, put the pot on the fire, heat the oil to 50% to 60%, add the pepper and dried Chili festival and stir-fry for a while, and stir-fry the ginger and onion quickly; Add beef cubes, add light soy sauce and light soy sauce, stir-fry beef and color it, add a little water, first burn beef for a while to darken its color, and then pour in seasonings such as beer, tsaoko, star anise, pepper, clove and fragrant leaves; After boiling, skim the floating foam, add a little chicken essence and salt to taste, move to low heat and cover for 70-80 minutes.

3. After the beef is crispy and delicious, pick out the seasonings such as ginger onion and star anise, add the remaining chicken essence and monosodium glutamate, and finally thicken the bean powder, add sesame oil and push it out of the pot, then serve.

23. roast beef

Ingredients: 600g beef tenderloin.

Accessories: 50 grams of carrot and 25 grams of celery.

Seasoning: 75g cooking oil, fragrant leaves 1 tablet, 25g brandy, a little pepper and onion.

Exercise:

1, beef washed; Wash and chop onion, carrot and celery; reserve

2. Mix beef, salt, pepper, onion, celery, geranium and carrot together and marinate for about 4 hours.

3. Heat the pan and pour in the cooking oil. When the oil temperature reaches 50%, add beef and fry until the color is the highest, and put it in a baking tray. The remaining oil will fry other pickled things until they turn yellow.

4. Pour it on the beef and bake it in the oven at 2 10 degree until it is 50% cooked. When the meat is pink, stop fire and keep warm. Add salt and brandy to the original juice to adjust the taste. When eating, slice the beef and pour the original juice.

24. Sauced beef

Raw material: beef 10 kg.

Seasoning: two of the top ten flavors (including clove, star anise, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.

Exercise:

1. First cut the beef into pieces of about half a catty according to the situation, cook it in a boiling pot, take it out and put it in the old soup (water can also be used instead, note: boil the pot before eating meat).

2. Add seasoning (cut the onion into large sections, pat the ginger slightly with a knife, and put the top ten flavors into the material box), cook on high fire for about 15 minutes, and turn to low heat until the meat is cooked (test method: poke it with chopsticks and it will pass smoothly).

3, pot, put it in a ventilated and cool place 12 hours or so, then boil the soup with high fire and stew it with low fire for half an hour to an hour (you can also extend the heating time according to the degree of rotten meat you like).

When the soup is cold, you can take it out and keep it. Slice directly when eating.

After the beef is cut into small pieces and soaked for half an hour, the blood is washed away, then it is blanched in exothermic water, skimmed off the floating foam, the beef is taken out and drained, the oil is put in the pot, the onion, ginger, garlic, pepper and other materials are put into the wok at 70% heat, then the beef is stir-fried, sugar and a small amount of soy sauce are added, and hot water is added, and the beef is slowly stewed. When cooking, add radish and season with salt, chicken essence and sugar. This is the husband's step, not the practice of a regular chef, but it tastes good.

Composition:

Beef [Figure] 800g of beef is like100g of food.

White radish [Figure] White radish 500 grams of food

Proper amount of butter

An octagon [figure].

3 fragrant leaves

Appropriate amount of pepper

Ginger [Figure] Eat 3 slices of ginger together.

Zanthoxylum bungeanum [figure] Zanthoxylum bungeanum proper amount

Proper amount of soy sauce

Proper amount of old pump

Proper amount of salt

Cooking wine [Figure] Proper amount of cooking wine

Recipe practice:

Illustration of stewed beef and radish 1 1. Preparation of ingredients: beef and butter are washed, and radish is peeled and cut into pieces.

Illustration stewed radish beef 22. Accessories are ready.

Instructions for stewed radish with beef 33. Put the beef in a pot and add water to boil, and continue to cook for about 5 minutes, so that all the blood will surface.

Instructions for stewed radish with beef 44. Wash beef with cold water and drain.

Illustration of stewed radish with beef 55. Heat the butter in the pan, fry the butter until it is cooked, remove the oil residue, and stir-fry the auxiliary materials with low heat.

Instructions for stewed radish with beef. Open a big fire and put the beef. Stir-fry until the beef is dry. Stir-fry the wine quickly for about five minutes, and stir-fry it evenly with soy sauce.

Illustration of stewed radish with beef 77. Drain the water, (the water should be enough at one time, and no water can be added in the middle, otherwise it will affect the taste). Bring to a boil, turn to medium heat for 40 minutes, add radish and salt, continue to boil for 20 minutes, and collect juice.

Beef stewed radish illustration 88. Dish

How to watch this dish with a mobile phone?

Recipe tip:

Don't put salt too early, or the beef will become stiff.

How to cook beef stewed radish at home

1

Soy sauce, yellow wine, salt, red dates, dried peppers, ginger, rock sugar.

2

Beef, white radish, carrot, onion

three

1. Boil the water in the pot. Blanch the beef from the pot and pick it up.

four

2. Put the cooked beef into the casserole, add ginger, yellow wine, sugar, red dates and salt to let the water overflow the beef. After the soup is boiled, simmer 1 hour, and turn off the fire 1 hour.

five

3. Cut the white radish into pieces and put the carrots into the casserole.

six

4. After the radish is put in, transfer the beef cooked below to the radish, so that the beef flavor can completely penetrate into the radish, and cook it on slow fire until the radish is cooked, about 15 minutes.

seven

Sprinkle chopped green onion after stewing. It smells good.

skill

Stewed beef is the key, neither cooked nor rotten. Be sure to stew the beef well before adding radish, because radish is easy to cook. Although this dish takes a long time to cook, it is very simple to operate. In the process of stewing, the unique flavor of beef will pervade the whole room. I usually stew more. After eating the remaining soup, the noodles in the morning are super delicious.

Kitchenware used: shaker, casserole, boiling pot.

Steps of Stewing Beef, Radish and Vegetables 1 How to Do It?

A complete collection of beef and radish stew practices

Wash the brisket, cut it into mahjong tiles, put it in a cold water pot, boil it with strong fire, boil the bleeding water and floating foam, take it out, rinse off the surface impurities with hot water, drain the water and prepare the seasoning.

Second step

Illustration of stewed radish with beef

Stir-fry shallots, ginger, garlic, star anise, cinnamon, fragrant leaves, tsaoko and licorice in a wok, stir-fry beef with high fire, add soy sauce and cooking wine, stir-fry evenly, and add hot water to boil.

Third step

Home-cooked method of stewed radish with beef

Move into a pressure cooker and stew over medium heat. After SAIC, continue to press for 20 minutes, add white radish, add salt to taste, continue to press on low heat for 10 minute, and add monosodium glutamate and garlic sprouts when taking out.

How to cook Japanese beef stewed radish?

Composition:

A white radish

A small piece of ginger, the size of a thumb.

250g beef slices, half a box frozen in the supermarket.

Seasoning:

Cooking wine 100ml

60 ml of soy sauce

2 tablespoons sugar

The amount of food submerged by water

Stewed beef with Japanese radish

Peeled white radish and cut into 2-3cm thick slices, peeled ginger and cut into pieces;

Put the chopped white radish, ginger slices, beef slices and all seasonings in, add water to the ingredients, and boil;

Remove the floating foam, cover the lid with slow fire, stew for 40 minutes, so that convection occurs in the pot, and the ingredients will be completely immersed before eating, and the white radish will be turned over in the middle to allow the taste to penetrate evenly;

When the time is up, the white radish turns delicious brown and becomes soft, so it can be cooked.

skill

It's simple. An important step is to remove floating foam. Every family has a strainer or spoon, but I recommend Muji's foam remover, which is very practical and convenient.

How to cook beef stew with radish and potatoes 1. Wash the beef and cut it into small pieces for use.

2. Prepare radishes, potatoes and carrots for later use.

3. Cut carrots and potatoes into small pieces like beef.

4. Cut the onion, ginger and pepper into sections for later use.

5. Heat the pot, add some oil, add onion, ginger and pepper, and stir-fry the beef in the pot for about 10 minute.

6. Stir-fry the beef 10 minutes later, stir-fry the radish and potatoes for about 5 minutes.

7. Add the right amount of water, stew for about 20 minutes, and take out the pot after collecting the soup.

How to cook Sichuan style beef stewed radish?

condiments

beef

Two Jin

Small carrot

Two Jin

condiments

Onions, ginger and garlic

Proper amount

Thick bean paste

Proper amount

Sichuan pepper

Proper amount

Eight angles

two

Mircia

A few pieces

Amomum tsao-ko

several

cinnamon

Proper amount

crystal sugar

A few grains

soybean

Proper amount

coriander

Proper amount

Pickled pepper

Proper amount

preserved ginger

Proper amount

Salt chicken essence

Proper amount

tomato

one

step

1. First cut the beef into pieces and make it bigger, because it will stew and shrink the cold water, add some cooking wine to boil and drain.

2. Heat hot oil in another pot, put more oil, and saute shallots, ginger, garlic, pepper, pickled pepper, pickled ginger, aniseed, etc. Then stir-fry the bean paste, stir-fry the beef for a while, stir-fry the rock sugar soy sauce for a while, and stir-fry for a while.

3. After frying, shovel into the casserole and add water, preferably hot water. You should have more stew or something. If there is too much soup, you can use it to eat the next one. After boiling, turn to low heat and simmer slowly.

4. at this time, peel the radish and cut it into hob pieces, wait for the beef to stew for an hour, and then stew the radish for an hour or so, almost all of them are stewed. Finally, add salt chicken essence to the pot and put coriander on the plate. All right!