White radish is a seasonal vegetable in autumn and winter. Its price is very grounded and its eating methods are varied. In the past, when life was not so good, the older generation often made cabbage, radish and tofu and steamed them in a big pot. It also answered what everyone often said, "radish and cabbage have their own security."
With the continuous improvement of living conditions, people now like to stew white radish with meat, such as beef, mutton and crucian carp, which are good ingredients for stewed white radish.
I often cook beef stew with white radish in winter. Although this dish is very common, it still needs some skills to make the meat crisp and not stuffed, and the radish residue is delicious. Let's share with you the detailed method of stewed beef with white radish.
white turnip stewed beef
To cook stewed beef with white radish, beef is suitable for beef brisket or beef tendon. Both kinds of stewed beef are delicious, without stuffing. When choosing radish, if there is green radish, choose green radish. This kind of radish has more water, less gluten and is crisp. After stewing, it will be slag in your mouth, which is especially tasty. At the same time, it is also a trick for my family to prepare another onion. Beef stew with onion has no smell at all, and it is very delicious.
Step 1: blanch the beef to remove blood foam.
Cut the beef into even cubes with moderate size, add water into the pot, pour cooking wine, add ginger slices, put the beef into the pot with cold water, blanch it to remove excess blood foam and impurities, and blanch it with water to remove some peculiar smell of the beef.
Step 2: Stir-fry the beef to get the bottom flavor.
Heat a little oil in the pot, add chopped green onion and ginger slices, stir-fry the onion until it is slightly transparent, then pour the cooked beef into the pot and stir-fry it with the onion.
Add 1 tbsp cooking wine, 2 tbsps light soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsps bean paste, 2g salt and15g sugar, stir-fry the ingredients in a pot and color them.
Step 3: Prepare beef stew.
After the beef is fried and colored, add enough boiling water to the pot. After the fire boils, stew the beef with low heat. Be sure to add boiling water when adding water, so that the stew is more fragrant.
When stewing meat, make a stew bag. Put fragrant leaves, prickly ash, star anise, tangerine peel, tsaoko, cinnamon and black tea into a tea bag and put it in a pot. This stew bag can make beef more fragrant. The trick of the prepared stew bag is to add a little black tea, which can refresh and add flavor.
Step 4: stew beef first, then stew radish.
Peel the radish, wash it and cut it into rolling blades. After the beef is stewed for an hour and a half, put the radish in the pot and stew it. Some people used to stew beef and radish at the same time. This operation procedure is easy to make radish absorb too much red oil in bean paste, rather than the umami flavor of beef soup.
After the beef soup is stewed with rich flavor, add radish and stew with beef for about 30 minutes, so that radish can completely absorb the delicious beef soup. The stewed radish is particularly delicious and not greasy at all.
According to the above four steps, you can simply make a pot of stewed beef with rich white radish flavor and cook a pot of hot delicious food for your family in cold winter. This is really a happy thing!
You can also make such a pot of stewed beef with white radish when the family is reunited. Nutrition and delicious, the whole family loves it!