radish oxen
By VicentaLakin
Carrot oxen is a traditional Han dish in Guangdong, and mustard oil in radish promotes gastrointestinal creeping, increases appetite and helps digestion. Beef is protein-rich and amino acid composition is closer to human needs than pork and increases the body ' s resistance to disease. This dish is light red, strong and fine, flexible。
Recipe Recommendations
- white radish 150 grams
- beef 500 grams
- carrot 100 grams
- chicken essence appropriate amount
- ginger appropriate amount
- Delicious fresh soy sauce a teaspoon of
- old wine 150 grams
- Pi County bean paste a teaspoon of
- MSG appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- Garlic seeds appropriate amount
- oyster sauce 2 teaspoons
- geranyl appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- onion appropriate amount
- Longhou sauce 2 teaspoons
Steps for radish oxen
1
Beef slices clean up the water
2
Get the carrots and the radish cutters
3
Garlic, ginger slices, onions cut
4
The soybeans, bean oil, red 99, pole sauce, starch
5
It's hot, it's sweet
6
And then you put it in the soybean sauce, red 99, pole sauce, platinum oil, eight horns, cinnamon skin, fragrance leaves to make the scent of it, pouring beef and swirling wine for a while
7
With water, the amount of water is just as good as no beef, and then with delicious sauce, sugar, flavor, chicken, sauce
8
The fire will open, the little flaming pot will boil for 20 minutes, then the radish will continue to be made for 10 minutes, with a small amount of starch, soy sauce before you go outradish oxen Make Tips
The most important ingredient for this dish is Zhu Hou sauce; it must be added. Red 99 and Pixian bean paste are not very spicy but are quite fragrant; you can use less if you don't eat spicy food, which won't affect the flavor too much. Do not add too many spices, otherwise it will be counterproductive and result in a strange taste. When choosing beef brisket, look for good layering—a layer of sinew, a layer of meat, and some fat in the middle. This is the best type; if there is too much lean meat, it actually won't taste as good. When blanching the beef, it is generally best to start with cold water, as this allows the gaminess in the meat to be released more thoroughly. When stewing, you must use the lowest heat possible. If it still seems to be boiling too vigorously after covering the pot, leave a small gap in the lid. The goal is to keep the water gently simmering; otherwise, if it boils too hard, the broth will evaporate.