Hubei is a famous land of fish and rice. Its dietary customs are characterized by: first, rice and fish are the main ingredients; second, it likes to eat omnivorous foods; third, it has a rich flavor; and fourth, it is diverse in tastes.
Food customs can be roughly divided into four customs areas: eastern Hubei, western Hubei, southwestern Hubei, and Hui people.
The Hui people are the most populous ethnic minority in Hubei Province, and Wuhan is also one of the places where they live more intensively. For a long time, its diet and living habits have been influenced by Han culture (except for taboos), but it still has its own national characteristics.
The biggest feature of Hui ethnic customs is that dietary taboos run through all dietary activities.
This wild lotus root stewed beef is one of the soups with the most Hui customs.
Home lotus root simmer soup is a sweet aroma, while wild lotus root simmer soup is a mellow aroma...
The Horqin beef breast meat used in this soup has many facial lines and thick and tender meat, making it most suitable for clear stewing. The stewed beef is crispy and tender, fat but not greasy.
Wild lotus root is suitable for simmering soup with meat. It will be 100% rotten, and so will the lotus root branches.
Real wild lotus roots are much thinner and longer than domestic lotus roots, and one section can grow to one or two feet long. Generally, there are only three sections, lotus root tip, straight lotus root and lotus root tip, which grow in the dark mud of the wild lake. It's just not usually seen much anymore.
The taste of wild lotus root is also very characteristic. Not only is it not sweet, but it is also slightly astringent. Like domestic lotus root, it can be eaten raw, but there is a lot of lotus root silk inside.
Stewed beef with wild lotus root
By KevinTurner
Recipe Recommendations
- brisket 1100 grams
- dried red pepper several
- Jiang bulk
- salty and fresh
- simmer
- several hours
- ordinary
Steps for Stewed beef with wild lotus root
1
Prepare all the ingredients for the simmer soup.
2
Cut beef into slices and soak in cold water until washed with blood.
3
Wash the wild lotus root, peel it, and cut it into hob blocks.
4
Marinate the chopped lotus root with a little salt.
5
Pour the beef into the casserole and add appropriate amount of cold water.
6
Bring to the boil over high heat.
7
Add some cooking wine (or hawthorn or white radish slices) to the beef soup to make the beef crispy.
8
Close the oven door and turn to low heat to simmer slowly for 1 hour.
9
Change the coal on the stove, boil the soup over high heat, and pour in the wild lotus root; after boiling, simmer for another hour.
10
Add ginger and a little salt; simmer for another half hour. Mix the flavor well, and leave the meat with crispy and rotten lotus roots.Stewed beef with wild lotus root Make Tips
1. The Horqin beef breast meat selected for this soup has many facial patterns and thick and tender meat, making it most suitable for clear stewing. The stewed beef is crispy and tender, fat but not greasy. 2. Wild lotus root is suitable for simmering soup with meat. It will be 100% rotten, and so will the lotus root branches. 3. You can add some hawthorn, white radish, etc. to the beef soup to make the beef crispy.