Beef contains rich protein and amino acid composition closer to human needs than pork. It can improve the body's disease resistance and play a certain role in growth and development and human conditioning after postoperative illness. After winter, if you can eat beef in an appropriate amount, it can warm your stomach and strengthen your muscles. Of course, the cooking methods of beef in various locations are not certain. Just like the current beef tendon meat, it has a certain amount of tendons. The beef tendons and beef complement each other. The beef supplements the deficiency. The beef tendons strengthen the kidneys and qi. Moreover, the meat quality of the beef tendon part is also the most suitable for stewing.
First of all, today's carrot stewed beef tendon. After being stewed for too long, the radish will also absorb the essence of the beef until it is full. When I bite down, my mouth will be full of soup.
Stewed beef tendon with radish
Recipe Recommendations
Steps for Stewed beef tendon with radish
1
Prepare beef tendon, radish, red dates, fragrant leaves, cinnamon, star anise, garlic, and ginger.
2
Add water in the casserole, add spices, red dates, ginger, and garlic.
3
Add appropriate amount of soy sauce and cooking wine.
4
Cut the radish into slices and place it in the pan.
5
Rinse the beef tendon with cold water and remove the pan.
6
Cover it and marinate it over high fire.
7
When the marinade boils, foam appears, so drain off the foam.
8
Boil on high heat and then turn to medium and low heat for two hours.
9
Remove the stewed beef from the pan, let it cool and cut into slices.
10
Leave the radish in the pot to taste, and heat it again before serving.
11
The perfect radish stewed beef finish.Stewed beef tendon with radish Make Tips
The foam that has been stewed must be drained away so that the aroma of the beef will be correct. Only the aroma of beef can be perfectly reflected.