Beef cooking methods are very diverse, but in most cases, people still like to beef stew, beef can be with a variety of ingredients stewed, radish, yam, winter melon and so on can be stewed, after the stewing of the beef, the texture of the tender soup delicious and delicious, and radish as a winter seasonal vegetables, of course, can not miss with beef stewed radish, and many people because of not mastering the skills, which will make beef firewood hard and the soup is not fragrant. Of course, you can not miss the beef stewed with radish, and in the stewed beef, many people because they do not have a good grasp of the skills, which will make the beef firewood hard, and the soup is not fragrant, in fact, for the treatment of beef is very important, some people will be directly stewed someone will blanch, and the chef said that this is not right, no wonder the taste is not good, and only with the correct method to do, beef will be tender and juicy delicious and not fishy, the beef will be very good, and the beef will be very good, and the beef will be good. Since I learned this method to the family cooking, on the table even after the soup is not left, here we learn.
Beef stewed radish practice:
Spare ingredients: 500 grams of beef, 1 white radish, cooking wine, soy sauce, ginger, 1 large piece, salt, small onion 1 small, soybean paste moderate;
Production process: the first step, the beef to prepare out of the right amount, will be chopped into pieces, clean, and then put into a container, re-added clean water, let the beef soak in it, at least 1,000 tons. Beef in which to soak, at least 1 hour, halfway through the need to change the blood water, to be soaked in beef;
The second step, from the water out of the wash, add water in the pot, plus a little wine, cold water into the soaked beef blanching, to be boiled pot, the pot surface of the floating foam with a spoon skimming, and then will be the beef out of the rinse with lukewarm water to control water to be used;
The third step In the frying pan, add oil, heat, dry red pepper, ginger and beef, together in the pan to start stir-frying, to be the water in the beef stir-fry dry, and slightly discolored, plus a spoonful of soy sauce, peanut butter and sauce, stir-fry evenly;
The fourth step, to be the beef flavor, plus a little soy sauce for seasoning, stir-frying, plus boiling water, high heat to boil, turn to a small fire slowly simmering, the In the process, the radish clean, peeled and cut into chunks, to be the beef stewed, put in the pot;
Step 5, at the same time, add a little salt to taste, into the good green onion knots, continue to cook for almost 10 minutes, to be the radish cooked and flavored, you can turn off the fire, will be ready to do a good radish beef served out can enjoy.
Summary: stewed beef as long as the use of small skills, beef will be tender and juicy will not be dry and hard firewood, and in the stewed beef when you can also feel free to mix and match the ingredients, can be completely in accordance with personal preferences to choose, beef is not only delicious taste, which the nutritional value of the very high, appropriate to eat for our body will be very good to help, to learn the methods of stewed beef, so that the family does not have to go to the restaurant will also be able to enjoy the delicious flavor of the beef, and the food is also a good choice. To go to the hotel will also be able to enjoy the delicious food, and beef and radish with not only can be used as a home-cooked dishes, banquets are also a very good choice, very good face, winter hot to a bowl, warm body and stomach also warm heart.
Cooking tips:
1, someone directly stew, someone first blanch? Chef said this is not right, teach you the right way, is to put the beef into the water beforehand to soak, this process can be very good to force out the blood in the beef so that eating will not have a fishy flavor, with this method of dealing with beef, do the dishes are particularly fragrant;
2, stewed beef, it is recommended that the small fire slow stew, but if the time is more urgent, you can also transfer it into the high-pressure cooker in the stewing process can reduce the time, salt should not be added too early, and the time is not too short. time, salt should not be added too early, to prevent it will be in the beef protein coagulation, not easy to be cooked, and nutrition can not be fully released;
3, if you are worried about the radish will have a strange taste, you can beforehand to the cold water in the pot to cook, boiled after fishing, so you can remove a certain amount of bitterness and astringency of the flavor.
Beef stew is delicious in the right way.