Ingredients for making braised beef: beef, a big root of white radish.

5.6 slices of ginger, a piece of tangerine peel (I didn’t have any, so I used fresh orange peel and peel off the white flesh), cumin, dried dates, aniseed, and rock sugar.

Method: 1. Cut the beef into square chunks, which are larger than the braised pork. Peel and cut the radish into cubes. 2. Boil the beef chunks in boiling water for 1.2 minutes, remove the blood and drain. Add oil to the wok (and fry for one portion)

The meat is almost the same), sauté the ginger slices until fragrant, then pour in the beef, stir-fry the cooking wine - add 2.3 tablespoons of Pixian Douban - an appropriate amount of soy sauce - rock sugar. Stir-fry until the color is added.

3. When stir-frying for about 2 minutes, add boiling water (make sure to keep boiling), a little vinegar, then pour the remaining ingredients into the pot (dates, cumin, aniseed and tangerine peel), stir gently and then add

Casserole~ 4. Start simmering on low heat, the time must be enough~ I stewed the beef for 1 hour and 45 minutes, then added the radish for 45 minutes. Seasoned in the last 10 minutes.

Note on aphrodisiac foods: 1. It is best to use beef brisket for braised beef. The meat is relatively tender and has a layer of fat, making it delicious and juicy.

Of course, you can also make it with ox button meat. The meat of beef button meat is elastic and has more tendons, so it is very chewy when cooked.

2. Soak the purchased beef in clean water. Adding Sichuan peppercorns or ginger slices to the water can remove the fishy smell and make it tender.

Discard the blood water after soaking, and drain the beef thoroughly.

If a lot of water comes out of the beef during the stir-frying process, it is best to pour out the water, otherwise the meat will become very old when the water is dried out.

3. Braised beef is also a home-cooked dish, and each family has its own way of making it.

I think braised pork is often the most authentic when made with the simplest seasonings.

Both dark soy sauce and brown sugar have the effect of coloring and improving flavor, but light soy sauce must not be omitted. In addition to having a certain salty taste, light soy sauce can enrich the taste and make the taste more fragrant when paired with dark soy sauce.

4. Add as little salt as possible to vegetables like this, because the more they stew, the more flavorful they become. However, as the soup decreases, the taste will also become very salty, so after adding light soy sauce, there is no need to add salt. If you taste

After the beef is stewed, taste it before seasoning.

5. The remaining braised beef soup is especially delicious when mixed with rice or cooked noodles, or it is also very delicious when cut into pieces of tofu, potatoes, mushrooms, etc. and cooked together.

Ingredients for Fried Eggplant with Chili Pepper: 750g eggplant, 50g soybean oil, 2 dried red chili peppers, 25g soy sauce, 0g, 20g green onion, 30g sesame oil, 20g minced ginger, 5g chili oil. Production process: 1. Wash the eggplant.

, remove the stems and handles and cut into 1 cm square pieces; remove the stems and seeds of the peppers and cut into shreds; peel the green onions, wash and chop into small pieces.