Beef and celery, parsley, onions, scallions, radishes, etc. are good with stuffing.

1, celery

Beef and celery with can produce a unique flavor and texture, making the filling more delicious and tasty. Celery, belonging to the umbelliferae, alias dry celery, medicine celery. There are many varieties of celery, and it has a long history of cultivation and a large planting area in China, and is one of the vegetables commonly eaten by Chinese people.

2, cilantro

Cilantro's unique flavor and tenderness of beef combined to form a unique texture and flavor. Cilantro is native to the Mediterranean region of Europe, and is now cultivated in many provinces and regions of northeastern China, Anhui, Zhejiang and other provinces and regions. Coriander is a cold-hardy vegetable, preferring cooler climates, and is more cold-tolerant.

3, onions

Beef meat is tender, with the refreshing taste of onions, can increase the level of filling and flavor. Onions have been cultivated since ancient Egyptian times and later spread by Spanish colonizers, but are mainly grown in temperate regions such as Italy, Mexico, Spain and the United States.

4, scallions

The pairing of beef and scallions can remove the fishy flavor of beef and increase the scallion flavor of the filling, while lifting the greasiness of meat dishes. Onion is native to Siberia, in China to Shandong, Hebei, Henan and other provinces as an important place of origin. Onion has a strong cold and heat resistance, drought tolerance is very strong, like a dry climate, but does not tolerate moisture, too much rain weather is not conducive to its growth.

5, radish

Beef meat is tender, and radish has a crisp texture, the two with the stuffing made out of the unique taste, let a person savor. Radish is native to southwestern Asia; it is commonly cultivated throughout China; it is also found in Korea and Japan; it was introduced to the European continent from Iran in the 10th century A.D., and in about the 13th century, radish was introduced to China from Iran.