Roast beef
By VicentaLakin
COLD WINTER, WARM FOOD. CHONGQING IS STILL DARK, MAKING RADISH BEEF, A CLASSIC DISH, WARMING ME. WHITE RADISH, WHICH IS RICH IN VITAMIN A, VC, STARCH ENZYMES, OXIDATION AND MANGANESE, CONTAINS SUGARY ENZYMES THAT CAN BREAK DOWN CARCINOGENS IN OTHER FOODS AND THUS ACT AS A CANCER-RESISTANT DIET FOR CHEST ASTHMA, APPETITE LOSS AND COUGHING。
Recipe Recommendations
- white radish appropriate amount
- beef appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
Steps for Roast beef
1
Onion slices, garlic slices, eight centipedes, guacamole cleanup。
2
White radish to wash the skin, cut the roller。
3
Beef washes, water in pots, ginger chips, wine, beef rinds, foaming。
4
Hot pots with cold oil, hot oil with onions of garlic, centipedes, cinnamon。
5
Get the beef fried。
6
Turn the fire, put the wine on fire。
7
The beef and the sauce are transferred to the electric pressure pan, poured into the water, dropped into the radish block, drop a few drops of vinegar, a drop of wine, pressurized for 30 minutes。
8
At the end of the hour, the boiler caps are pumped with salt, chicken and white pepper. If you like, you can add onion flowers and spices。Roast beef Make Tips
PS: 1. Regarding seasonings, many people also add fennel, Sichuan peppercorns, and a moderate amount of soy sauce when making this dish; it really depends on personal preference. Since I treat it as a soup, I didn't add extra seasonings. 2. Star anise and cinnamon can overpower the flavor, so use them sparingly. 3. Adding a few drops of vinegar helps make the beef stew more tender. Cold winter, warm food—Radish and Beef Stew.