When stewing beef and mutton, add 2 more things to make the meat soft and tasty without clogging your teeth. This chef’s trick really works!

Winter is a good time to take supplements. Give your family more protein-rich meat foods. 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 a variety of vitamins and minerals. ?Eating beef often in winter is particularly good for the body and is a good tonic in the cold winter.

Many friends like to eat beef and mutton, but they usually buy cooked beef and mutton, because it takes more than 3 hours to cook it at home, and the beef and mutton made are always not as good as those bought outside. Soft and tasty. In the past, the cook was also troubled by this problem. Once, my cousin, who has been a chef for 20 years, and I discussed our experiences and solved this problem. It turns out that if you want beef and mutton to become tender and tasty quickly, you can just add a few slices of dried hawthorn and a few pieces of tangerine peel when stewing beef and mutton. These two ingredients can quickly stew the beef until it is soft and delicious.

In winter, this meat is more expensive but should be eaten frequently. Radish is a perfect match for it, it is extremely nutritious, and it tastes great when stewed in a pot! So, how to make beef delicious in winter? In winter, there is a vegetable that is particularly nutritious and delicious when stewed with beef. This vegetable is radish! Today, the chef will use radish and beef to share with you a home-style recipe of radish and beef stew!

Radish stewed beef

Ingredients to prepare: beef, white radish, carrot, green onion, ginger, bay leaves, cinnamon, star anise, salt, light soy sauce, rock sugar, Tsingtao beer, cooking wine, cooking oil.

The specific steps are as follows:

Step one: Take a basin, add an appropriate amount of water, put the beef in the water, and soak it for 30 minutes. Soak out the blood water, drain the water, and cut into small squares with a side length of 1.5 cm for later use.

Step 2: Add water to the pot, add beef under cold water, add appropriate amount of ginger slices and cooking wine, bring to a boil over high heat, skim off the foam with a spoon, then remove the beef, control the water and set aside.

Step 3: Heat oil in a hot pan. After the oil is hot, add onions, ginger, bay leaves, cinnamon, star anise, rock sugar, and stir-fry over low heat until fragrant. Stir-fry until the rock sugar melts and turns reddish brown, add the drained beef cubes, add light soy sauce, stir-fry over medium heat until the beef is coloured.

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. The fishy removal effect is much better than that of cooking wine. Then, add enough boiling water to cover the beef.

Step 5: After the fire is boiled, pour the beef and soup into the soup pot, turn to low heat and simmer. At this time, you can add a few pieces of dried hawthorn and a few pieces of tangerine peel. After stewing for about 40 minutes, the beef will be especially soft and delicious.

Step 6: Add the cut white radish and carrot pieces, add an appropriate amount of salt, and simmer for another 20 minutes until the radish is cooked and ready to serve.

In the cold winter, stewing a pot of beef and radish stew like this will warm the body and stomach, is nutritious and nourishing, and the whole family also likes it! Friends who like to eat beef, try it now!