I went back to Wuhan for more than a month. This time, I had a long time, I had a lot of free time, and I had time to cook. I finally understood that almost everything I did could not be done in China.
I would like to thank you in particular to those in China who support and pay attention to me, and thank you for your constant encouragement.
It has been four days since I returned to Germany. First, I have a lot of things to deal with. Second, the weather is so good that it is so cloudless. I went on a bicycle tour, hiking and shopping with T. I didn't have a big meal at home until today.
Beautiful beef, stewed in beef bone stock with a variety of vegetables on low heat for two hours. Not only is the taste rotten and soft, but the taste absorbs all the delicacy.
Light and fragrant, low-fat and low-calorie beef dish, suitable for summer.
Stewed beef with vegetable flavor
By TristinDoyle
Recipe Recommendations
- beef 400 g
- carrots 2 pieces
- scallion 1 segment
- cauliflower 1 small group
- potatoes of 2
- geranyl 1 tablet
- peppercorns several
- Cypress chinensis 2 capsules
- shallots appropriate amount
Steps for Stewed beef with vegetable flavor
1
List of materials. If you buy the beef in one piece, it is recommended to freeze it so that it can be easier to slice. In the middle of the front row are fresh radish leaves.
2
Cut the beef into slices about 1cm thick. Peel the celery root balls and cut into slices. Cut the carrots and potatoes into small dice (the picture was still in pieces, but later changed the knife to cut the dice after considering it). Peel the onion and split it in half.
3
Cut the onion side down, place it in a non-stick pan, without adding oil, and turn it on a small stove until golden yellow. Pour the beef into water to remove the foam and remove it.
4
Beef Bring cauliflower, green onion, fragrant leaves, pepper, cypress, cauliflower, celery root balls and beef together, boil them in the beef bone stock, then cover and low heat for an hour and a half.
5
Then add the potatoes and diced carrots, continue to cook for half an hour, and finally add salt.
6
Finally, take out the beef, add appropriate amount of soup and vegetables, sprinkle with radish leaves and shallot, and serve.
7
Or if you don't like to eat large pieces of beef, you can dice the stewed beef, mix it with the soup, the vegetables inside, the stewed rice, some vegetable leaves, add saffron and pseudo-saffron to make beef risotto.