When stewing beef, add one more ingredient, the beef is soft and rotten, and it tastes delicious. My family often stews this pot of soup in winter and eats it every once in a while. Soft and rotten, delicious, nutritious, delicious and nourishing, everyone loves to eat.

Recently, it has been raining continuously and the temperature is very low, especially on the mountains, which have been covered with thick snow. If you are not afraid of cold, you really want to enjoy snow and skiing. In poor health, I put on a thick down jacket very early, but I still feel very cold and don't even want to go out to buy food. When it is cold, you want to eat hot food. Stewing soup is a common occurrence.

Chicken, duck and beef are common ingredients in my winter stew. Beef, in particular, is eaten the most in winter, no matter how expensive it is. The nutritional value of beef is extremely high. Besides protein and amino acids, it is also rich in vitamins, dietary fiber, minerals and trace elements. Beef is mild. Eating more beef in autumn and winter has a very good tonic effect, which can tonify the middle temperature, replenish qi, nourish the spleen and stomach and strengthen the body. Suitable for most people.

Today, we are still cooking beef, but it is not very thin beef. It is beef with meat and skin stripped from it. I like this stew. It's not too thin or too firewood. It's delicious. The stew is as cold as jelly. If it is used to make beef jelly, it must be delicious.

Whether it's stewed beef or roast beef, my family likes to use radish. Radish has the reputation of "small ginseng", which has the functions of promoting qi circulation, relieving cough and resolving phlegm, promoting fluid production and eliminating dryness, clearing heat and facilitating defecation. Therefore, fresh beef, stewed with white radish, is delicious, delicious, and not afraid of long meat. And most importantly, if you want the beef to be soft and not stuffed, remember to add some hawthorn slices, and the beef will be very easy to stew. Let's take a look at the specific practice.

Braised beef with carrot

Ingredients: 3 kg of cowhide, ginger 1 0g, 5 dried peppers, galangal and star anise 1 slice, a little pepper, 4 slices of hawthorn, a little salt, a little coriander, and cooking wine1spoon.

Exercise:

I bought beef with skin today, which is the whole fascia with meat. Personally, I think this stew is super fragrant, and friends can choose beef brisket. Soak the beef in clear water for 1~2 hours, and change the water twice until the meat turns white and there is no blood coming out, then take it out and clean it.

This is soaked, and the color is obviously white.

Boil the water in the pot, put the whole piece of cold water into the pot, boil it with high fire, skim off the floating foam, cook for another 5 minutes, take it out and rinse it off. The soup in the pot settles for 30 minutes, then it is poured out and filtered before use.

Cut the beef into small pieces when it is cold and not hot.

Put all the prepared ingredients in a pressure cooker and stew for 30 minutes. If it is stewed in a saucepan, it is recommended to simmer for about 2 hours.

Peel the white radish and cut it into diamond-shaped pieces. Radish is sweet, but it is not suitable for stewing. Fragile, the finished product is not beautiful. So we usually choose Changbai radish for this stew.

Dump the beef when it is cooked, cook the radish with beef stew, then pour in the stewed beef, and finally season with salt and pepper.

A pot of nutritious and delicious beef soup is finished. It's cold, have a bowl to warm your stomach and drive away the cold. Comfortable from head to toe!

Homema food tips:

Bought beef must be soaked in clear water to remove excess blood, so that beef will not smell fishy. Boiled beef soup must be precipitated before it can be used again. If you don't like it, you can change it to water directly, but you should heat the water.

Ginger and pepper can remove fishy smell and taste, and the dosage should not be too much. Sichuan is wet and cold, so it is better to add some pepper. But remember not to be greedy, or the soup will be very spicy and lose its original taste. You can keep it if you don't eat spicy food.

If you don't have time to stew beef, you can cook it thoroughly in a pressure cooker and stew it with radish, so that radish absorbs the oil and flavor of beef and tastes better.

Seasoning doesn't need to be complicated, just a little salt and pepper and some coriander.