Autumn has just entered. Although it is still a little hot at noon, I can already feel the slightest chill after the beginning of autumn in the morning and evening. After the beginning of autumn, I obviously feel my appetite is increasing. We all have the folk saying of "posting autumn fat", but nowadays people are busy losing weight, do they still use "posting fat"? After the beginning of autumn, we actually need to eat some food that is strong, delicious and nutritious.

Open Baidu APP to view more high-definition pictures

Beef has high nutritional value, low in fat and calories, and rich in protein and amino acids. It is most suitable to eat after autumn. You may say that eating too much beef will make you angry. It doesn't matter, we also have Yibao stewed with beef, which is white radish. White radish is cool in nature and can remove dryness and heat, moisten the lungs and relieve cough. Pairing white radish with beef offsets the heat of the beef and makes it taste more delicious.

Beef stew is delicious and most people have made it, but do you know whether to add cold or hot water to beef stew? Many people may not have thought about this issue and just add it casually when making beef stew. However, the wrong water was added to the beef stew. The beef was not only hard and chewy, but also smelly and unpalatable. Let’s take the dish of stewed beef brisket with radish as an example and let’s take a look at it together. Stewed beef brisket with white radish?

▋Main ingredients: 600g beef brisket, 300g white radish

▋Seasoning: appropriate amount of salt, appropriate amount of cooking oil, 3 spoons of cooking wine, 2 spoons of light soy sauce, Half a spoonful of dark soy sauce, 1 green onion, 1 piece of ginger, 2 aniseed, 2 bay leaves, 6 hawthorns, 2 cinnamon, 4 cloves, 2 dried chilies

▋Preparation steps:

Step one: Prepare the required ingredients and seasonings and start making it! First, clean the purchased beef brisket and cut it into large pieces of about 3cm. Don’t make it too small, as it will shrink during the stewing process. After cutting, clean it and soak it in water for about an hour. Remember to change the water twice in the middle. Use clean water to soak out the blood in the beef and remove the fishy smell.

Step 2: Put enough water in the pot and bring to a boil over high heat. After the water boils, add green onion slices, ginger slices, and cooking wine, blanch the beef, take it out and drain it. When blanching beef, you need to boil the water in the pot, so that the amino acids in the beef can be quickly locked and not lost, and the nutrition and deliciousness of the beef can be retained. It is also an important step to remove the fishy smell of beef.

Step 3: Prepare some green onions, ginger slices, and some seasonings: aniseed, cinnamon, bay leaves, dried chili peppers, cloves, and dried hawthorn slices.

Step 4: Wash and heat the wok, pour in an appropriate amount of cooking oil. When the oil is hot, add the green onions and ginger slices and stir-fry until fragrant. Then add the other prepared seasonings and continue to cook on low heat. Stir-fry until fragrant.

Step 5: Add beef brisket, stir-fry out the water vapor in the beef, add 3 tablespoons of cooking wine and continue to stir-fry, continue to add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and stir-fry evenly. Add the salt before taking it out of the pot, otherwise the beef will not be tender.

Step 6: Now add an appropriate amount of water. The water should be added all at once. Do not add water in the middle, otherwise it will dilute the delicious taste of the beef.

Then the key point comes: should we add cold water or heated water to beef stew? The answer is: If you just want to eat meat, then heat the water. The hot water can quickly coagulate the protein on the surface of the beef, and the amino acids will not be lost. The beef will taste very delicious. If you want to drink soup, add cold water. The cold water will slowly release the amino acids in the meat, making the broth delicious and nutritious. Should you add cold water or hot water to beef stew? Do you understand?

Step 7: After boiling over high heat, transfer to a casserole, cover and simmer over low heat for more than 2 hours. You can open the lid and stir it halfway to check the tenderness of the beef. It should not be too hard or overcooked.

Step 8: When the beef is almost soft, cut the white radish into large thick slices or hob cubes, put it into the pot, add an appropriate amount of salt to taste, cover the lid and continue to simmer. Simmer for 20 minutes, until the beef and radishes are very tender.

The beef is very soft and tender, and the white radish absorbs the beef soup, which is sweet and tasty, tender and delicious, and very delicious. As autumn comes, this dish should be made often for the family, it is nutritious and delicious.

Beef is low in calories and fat, while white radish is cooling and clears away heat from the lungs. This dish only strengthens the body but does not make the body fat. It is nourishing but does not cause internal heat. After autumn, it should be cooked more for children.