Winter is a good time for tonic. Give your family more meat rich in protein. Among pork, beef, mutton and chicken, duck and fish, beef is a good choice. Beef is not only delicious but also nutritious. Beef is rich in protein, amino acids, dietary fiber and various vitamins and minerals. ? Eating beef often in winter is especially good for your health, and it is a good tonic in cold winter.
Many friends like to eat beef and mutton, but they usually buy cooked beef and mutton, because it takes more than three hours to cook at home, and the beef and mutton made is always not as soft and rotten as those bought outside. Chefs used to be troubled by this problem. Once, I asked my uncle, who has been a chef for 20 years, for experience, and this problem was solved. It turns out that in order to make beef and mutton soft and rotten quickly, you can add a few pieces of dried hawthorn and a few pieces of dried tangerine peel when stewing beef and mutton. These two ingredients can make beef stew quickly until it is soft and rotten.
This kind of meat should be eaten often in winter when it is expensive. Radish is a perfect match, and it is extremely nutritious. A pot of stew is delicious! So, how to make beef delicious in winter? In winter, there is a kind of dish, which is especially nutritious and stewed with beef, which is particularly delicious. This vegetable is radish! Today, the chef uses radish beef to share with you the common practice of stewed beef with radish!
Braised beef with carrot
Prepare ingredients: beef, white radish, carrot, onion, ginger, fragrant leaves, cinnamon, star anise, salt, soy sauce, rock sugar, Tsingtao beer, cooking wine and edible oil.
The specific operation steps are as follows:
Step 1: Take a pot, add some water, and soak the beef in water for 30 minutes. Soak the blood water, then control the water to dry, and cut into small squares with side length of 1.5 cm for later use.
Step 2: add water to the pot, add beef in cold water, add appropriate amount of ginger slices and cooking wine, skim off the floating foam with a spoon after the fire is boiled, then remove the beef and control the water for later use.
Step 3: add oil to the hot pot and heat it. When the oil is hot, add onion, ginger, fragrant leaves, cinnamon, star anise and rock sugar and stir-fry until fragrant. Stir-fry until the crystal sugar melts and turns red-brown, add the drained beef pieces, add the light soy sauce, and stir-fry over medium heat until the beef is colored.
Step 4: After the beef is colored, add a can of Tsingtao beer. When stewing chicken, duck and fish, add a can of Tsingtao beer. Deodorization effect is much better than cooking wine. Then, add enough boiling water, and the water should not exceed the beef.
Step 5: After the fire boils, pour the beef and soup into the soup pot and turn to low heat for stewing. At this time, you can add a few pieces of dried hawthorn and a few pieces of dried tangerine peel, so that the beef will stew for about 40 minutes, which will be particularly soft and rotten.
Step 6: add chopped white radish and carrot pieces, add appropriate amount of salt, stew for another 20 minutes, stew the radish until it is cooked, and then take it out of the pot.
In the cold winter, stew such a pot of beef and radish, which warms the body and nourishes the stomach. My family especially likes it! Friends who like beef, try it quickly!