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\”Cold winter, warm food. 123] Chongqing is still haze. Make a radish stewed beef. What a classic dish, warm me.
White radish, rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements, sugarized Enzymein can break down the nitrosamine in other foods, thereby fighting for anti -cancer, for chest tightness and asthma, loss of appetite, cough and sputum, etc. \”
ingredient details details
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The practice of radish stewed beef
Cut the onion section, sliced \u200b\u200bginger and garlic, star anise and cinnamon, wash for later use.
2Peel and wash white radish, cut the knife block.
3Wash and cut the beef, make water in the pot, add ginger slices, cooking wine, beef simmered water, skimme it Go to the floating foam.
4Cold oil in the hot pot.
Stir -fry in beef.
Turn the fire, add cooking wine and stir fry.
Turn the beef and seasoning into the pressure cooker, pour in boiling water, put it in white radish pieces, drop it inSeveral drops of vinegar, one piping wine, press for 30 minutes.
After the time arrives, the lid is added to the refined salt, chicken essence and white pepper.If you like it, you can also add green onions and coriander.
PS: 1. Regarding seasoning, many friends will also put fennel, pepper and appropriate amount when they make this dishSoy sauce, this depends on personal preferences.I drink it as a soup, so I didn’t put more seasonings.
2, octagonal and cinnamon are very grabbing, let’s put less.3. Dripping vinegar can make the beef stew more rotten.In cold winter, warm food -radish stewed beef.