Beef brisket radish

Beef brisket and radish are a famous traditional snack in Guangzhou. They are stewed with white radish, fresh beef brisket, and seasonings for a long time. In winter in Guangzhou, the street is filled with the aroma of sirloin and radish. On the street, you will often see people shopping with bowls and eating radishes and sirloin, especially boys and girls. To make brisket radishes well, in addition to the heat, the ingredients are extremely critical if the taste is pure and authentic. Zhuhou sauce is naturally indispensable. In addition, southern milk and peanut butter are also indispensable. Without them, this dish loses its authentic nature.
Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing, developing, and recuperating after surgery. Eating beef in cold winter can warm the stomach. It is a tonic for the season; Beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and stopping wind, quenching thirst and stopping saliva. It is suitable for people with hidden middle qi, shortness of breath, weakness in muscles and bones, chronic anemia, and yellowed face.
White 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.

Recipe Recommendations

beef brisket 1000 grams
white radish 1 piece
octagonal the 2
cinnamon 1 small piece
fennel 1 teaspoon
tangerine peel 1 tablet
pepper 1 teaspoon
geranyl 3 tablets
Jiang 1 small piece
onion 2 pieces
Longhou sauce 2 tablespoons
peanut butter 2 teaspoons
South milk 2 blocks
oyster sauce 2 tablespoons
soy sauce 2 teaspoons
rock sugar appropriate amount
huadiao wine 2 tablespoons
salt appropriate amount
oil 1 tablespoon

sauced
braised
several hours
ordinary

Steps for Beef brisket radish

Wash the sirloin, cut major-sized pieces, and blanch them with boiling water to remove blood. (I forgot to take photos at this step.)

Zhonghou sauce, southern milk and peanut butter, three indispensable ingredients.

Mix together the southern milk, collum sauce and peanut butter. Set aside.

Cut green onion into chopped green onion, slice ginger, soak tangerine peel to soft and scrape off the white flesh, put star anise, cinnamon, fennel, fragrant leaves, and pepper into a tea bag.

Heat the oil pan, add the scallion and ginger slices to burst out the fragrance.

Pour in the mixed maroon sauce and stir fry until fragrant.

Add the sirloin and stir-fry well.

Put the sirloin in the earthen pot, add the spice bag, dried tangerine peel, oyster sauce, soy sauce, Huadiao wine and rock sugar, and add boiling water. The water should not exceed the sirloin. (I didn't have a suitable earthen pot, so I used a glass pot.)

Bring to a boil over high heat, turn to low heat and simmer for 2 hours.

Peel the radish and cut it into hob pieces.

Boil the radish in water for 5 minutes to make it bitter.

When the brisket is boiled until a little soup is left, you can easily insert it into the meat with chopsticks. You can put the cooked radish into the brisket and continue to cook for 30 minutes until the radish is soft.

Finally, try the taste. If it is not salty enough, add salt to taste.

The beef brisket radishes are soft and rotten, and the taste is blended. LG said: "This is the taste."