After winter, the weather becomes cold, so it is suitable to drink more soup. After drinking a bowl of hot soup, the whole body is warm. Every winter, the old people at home often say, "Eat radish in winter and ginger in summer". Eating more radish in cold weather has many advantages. Every winter, when a large number of white radishes are on the market, the white radishes at this time are full of water, big, fresh and juicy, and cheap, less than 1 piece per catty, which is the most common dish on our table.

Usually, there are many ways to make white radish. Every Spring Festival in southern Fujian, white radish is used to fry meatballs, which are crisp and tender outside and very delicious. Another special practice is to make radish cake, which is a local specialty snack, but one of the most common practices of white radish is to stew soup.

Every winter, the most common soup on our table is stewed radish with beef. These two ingredients are matched, white radish is sweet and refreshing, beef is tender and juicy, and the stewed soup is tender and tasteless, nutritious and delicious.

-stewed radish with beef-ingredients: steak 1 root, white radish 1 piece, ginger, angelica, pepper, soy sauce, fragrant leaves, abalone and salt.

Specific practices:

Step 1: After the steak is cleaned, put it into the pot in cold water, add 3 slices of ginger and a onion knot, boil it over high fire, remove the floating foam with a spoon and cook for another 3 minutes.

Step 2: Clean the steak with clear water and drain it for later use.

Step 3: Add 1 spoon salt to abalone, clean the sediment on the surface, cut the abalone with a knife, peel the radish and cut it into pieces.

Step 4: Pour the oil into the pot, add the chopped ginger pieces, stir-fry for a few times with low fire, pour in the steak, and stir-fry the water on the surface of the steak.

Step 5: Add 1 spoon of light soy sauce and 1 spoon of rice wine, stir-fry evenly over high fire, and stir-fry the fragrance.

Step 6: add appropriate amount of water, add fragrant leaves, angelica and pepper, boil over high fire and pour into the stew pot.

Step 7: After stewing for 2 hours, pour in the radish, add the abalone, and cook for 1 hour. Finally, when you leave the pan, add 1 spoon of salt to taste.

A hot, delicious beef stewed radish can be started. The beef is tender and tasty, the white radish is sweet and juicy, and with the umami taste of abalone, ginger slices and angelica are used to remove the fishy smell, and fragrant leaves are added to enhance the fragrance, so the stewed soup has no fishy smell at all and is very delicious.