There is a good saying: "Eat radish in winter and ginger in summer, and you don't need a doctor to prescribe it." It can be seen that eating radishes in winter has many benefits. Today, I would recommend to you a "roasted beef brisket with carrot". The taste is very delicious and suitable for all ages. Not only can it be eaten as a dish with rice, but it can also be made into beef noodles!
Let's first take a look at the nutritional value of carrots. Radish contains a variety of trace elements that can induce the body to produce interferon itself, which can enhance the body's immunity and inhibit the growth of cancer cells. It is of great significance for preventing and fighting cancer. Mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help the discharge of waste in the body. Eating radish regularly can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. Because carotene is a fat-soluble substance, it can only be well absorbed in oils. Therefore, when eating carrots, it is best to cook them with oil and eat them, or simmer them with meat to ensure that the active ingredients are absorbed and utilized by the human body.
The meat that is more suitable for eating in winter is mainly beef and mutton. From the perspective of traditional Chinese medicine, beef and mutton are warm in nature but not dry, and have the effects of tonifying kidney and strengthening yang, dispelling cold, and warming and replenishing qi and blood. Therefore, eating some beef and mutton appropriately in winter can alleviate these symptoms, which can not only keep out the cold, but also have a good nourishing effect.
Stewed beef brisket with carrot
Recipe Recommendations
- beef brisket One catty
- carrots 2 pieces
- onion 1 tree
- Jiang 3 tablets
- octagonal the 2
- pepper 10 teeth
- grass fruit of 2
- red wine 1 tablespoon
- soy sauce 1 scoop
- soy sauce 2 tablespoons
- brown sugar appropriate amount
- salt appropriate amount
Steps for Stewed beef brisket with carrot
1
Cut the sirloin into pieces, soak in pepper water for 3 hours to soak out blood. Then wash it and drain it for later use.
2
Cut carrot into hob blocks. Cut the green onion into sections and slice the ginger into slices.
3
Prepare the dressing.
4
Put the oil in the pan, add the sirloin after the oil is heated. Stir fry quickly.
5
Pour red wine (or cooking wine) after color change. Saute over high heat until water dries.
6
Pour in the spring onions and ginger, stir fry until flavor is served.
7
Pour in the soy sauce.
8
Pour in the light soy sauce. Stir well.
9
Pour in brown sugar and change to medium heat to color and taste.
10
Add water to step over the beef.
11
Add star anise and tsaoko. (You can also put a few hawthorns).
12
After the fire boils, skim off the foam.
13
Pour into a casserole. Simmer over medium to medium heat for an hour and a half, then add carrots.
14
Simmer for another half hour or so until the beef and carrots are soft and tender, add salt to taste.
15
Delicious and nutritious.