The scorching heat will sharply reduce your appetite, so more attention should be paid to the regulation of diet and timely supplements. There are many ways to tonic, but the most ideal one is soup tonic.
Soup tonic can also be excreted with sweat, which can play a certain role in detoxification, speed up metabolism, and eliminate the heat in the body. After that, take a warm bath to make your whole body cooler and relaxed. Through the effect of soup, you can achieve tonic effect. If you eat ice cream cold drinks when you are hot, or eat a lot of cold foods, it will hurt your kidneys and your stomach, resulting in inevitable kidney yin deficiency, and your loss of appetite will be even worse!
Bad eating habits when you are young can lead to many diseases in old age. In summer, warm and cool should complement each other, and in winter, dry and wet should complement each other. In this regard, the ancients had a clear teaching that "eating radish in winter and eating ginger in summer" is this truth. Now it is also scientifically forward-looking.
Today, Da Chao Shao is making a dish here that can not only cool off the heat, but also tonic. It is a soup dish,"Stewed Beef and Radish Clear Soup". This method is easily accessible and everyone can read it.
Since it is clear soup, it must be made with good beef. You must never use sirloin or oily beef to make soup. When making it, simmer it over slow heat and simmer it over low heat. Only after a long time can you achieve the effect that the beef is rotten but not crushed, and the soup is delicious and mellow. This soup is both hot and warm. It is the most ideal soup for tonic. Come to have a pot in your spare time and see how the summer heat warms me, haha!
Stewed beef and radish broth
Recipe Recommendations
- white radish 250 grams
- mushrooms 50 grams
- onion 25 grams
- ginger slices 15 grams
- qingshui 2500ml
- salt 2 grams
- chicken powder 2 grams
- white pepper 1 grams
- geranyl 2 tablets
- salty and fresh
- cook
- several hours
- ordinary
Steps for Stewed beef and radish broth
1
Use cold water to bring the beef to a boil.
2
Remove after color change.
3
Put the beef into the boiling water pot that has been boiled beforehand.
4
The fire broke out again and changed to a small fire.
5
Add the fragrant leaves, spring onion and ginger slices.
6
Pour in a little Huadiao wine and simmer over low heat for two hours. It is best that the soup does not appear to be boiling, but must not heat too high, otherwise the soup will be turbid.
7
After simmering for two hours, remove the green onions, ginger and leaves.
8
Pour in white radish and mushrooms.
9
Pour in the radish and mushrooms.
10
Still simmer over low heat for 1 hour.
11
Finally, season with salt and chicken powder.
12
Cook briefly for two or three minutes.
13
Before serving, sprinkle a little white pepper in the soup and serve.
14
It took 3 hours to complete the production.Stewed beef and radish broth Make Tips
1. The key to making this soup is time; good beef requires slow stewing. The goal is for the meat to remain intact yet tender and soft, which fully releases the amino acids into the soup for a rich savory flavor.
2. Do not add too much white radish; it is best not to exceed the amount of beef, or be less than the amount of beef. Otherwise, the radish flavor will be too strong and diminish the soup's deliciousness. The white radish serves primarily to absorb off-flavors; the correct quantity will enhance the broth.
3. To make a clear soup, never use fatty beef, as this will make the broth cloudy and affect the freshness of the taste.
4. The seasoning for this soup is simple: only salt, white pepper, and a little chicken powder are needed. When boiling the soup, yellow wine is best for removing off-flavors. It is recommended not to use generic cooking wine, as the added strange flavors will compromise the quality of the soup.