There has been a proverb among our people since ancient times that "eat radish in winter and ginger in summer, and you don't need a doctor to prescribe a prescription." Because of its high nutritional value and simple ingredients, it has become one of the most popular home-cooked dishes among the people, especially those in the north.
Radish is the most common delicacy on the table of ordinary people. It is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glucoamylase contained in it can decompose carcinogens nitrosamines in other foods, thus playing an anti-cancer role. It has a therapeutic effect on chest tightness and asthma, loss of appetite, cough and phlegm. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing, developing and recuperating after surgery in terms of replenishing blood loss and repairing tissue. Eating beef in cold winter can warm the stomach; At the same time, beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, dispelling phlegm and wind, quenching thirst and stopping saliva. It is suitable for people with hidden middle qi, shortness of breath, body weakness, weak muscles and bones, chronic anemia, and yellowed face. Buffalo beef can also calm the fetus and nourish the spirit, while beef can calm the middle and replenish qi, strengthen the spleen and stomach, and strengthen muscles and bones. It is beneficial to human health and nutrients in the body!
Stewed beef with radish
Recipe Recommendations
- beef 500 grams
- onion appropriate amount
- ginger slices appropriate amount
- aniseed the 3
- pepper 15 capsules
- cinnamon 1 small piece
- orange peel 1 block
- geranyl 2 tablets
- salt 2 teaspoons
- cooking wine 2 teaspoons
- white vinegar 1 tablespoon
- chicken essence a little
Steps for Stewed beef with radish
1
Wash the beef and cut it into 2 cm slices. Boil a pot of boiling water, blanch the beef grains in boiling water, remove blood and impurities, and remove them.
2
Wash the radishes and cut them into 2 cm square pieces.
3
Boil another pot of boiling water and put the blanched beef into the pot.
4
Add spring onion segments, ginger slices, aniseed, pepper (put into a seasoning box), cinnamon, fragrant leaves, orange peel, cooking wine, and white vinegar, cover the lid and bring to a boil over high heat, turn to low heat and simmer for 1.5 hours.
5
Add the carrot pieces and salt, and continue to stew until the carrot is soft and rotten (don't cover the lid tightly at this time, leave a gap), add chicken essence to taste, put into a bowl and sprinkle with minced coriander.Stewed beef with radish Make Tips
Stewed beef with a little white vinegar can make the beef more soft, tender and delicious, and the beef soup is also extremely delicious. When the blanched beef is cooked again, be sure to use boiling water. When adding radish to stew, leave a gap in the lid and not cover it tightly. This is to allow the spicy taste of the radish to evaporate and make the finished dish more delicious.