Chinese Food
Braised Beef Brisket with radish
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Braised Beef Brisket with radish is a very classic dish in Guangdong. It is red and bright in color, rich in soy sauce and thick in mouth. Braised Beef Brisket with radish can not only remove the smell of beef brisket, but also make radish more delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the beef brisket and cut into small pieces. Put water in the pot to boil. Put it into the brisket and blanch it and take it up.
Step2:Put the blanched beef brisket into the pressure cooker. Pour in the soy sauce, soy sauce, oyster sauce, cooking wine and ginger (PAT flat). Add some water. Add more water than the beef brisket. Mix well and cover. Put on the cutting in the pressure cooker. Bring to a boil and turn to medium low heat for 3040 minutes. Turn off the heat.
Step3:Peel the radish and clean the hob. When the pressure cooker is ready to be opened, put in the turnip (add a little boiling water if there is no water in the pot, so as not to paste the pot). Cover and press for 58 minutes. Open the autoclave after exhausting. Add salt as the case may be (if the taste is enough, salt will not be added). Add pepper. Mix the chopped onion.
Cooking tips:1. The brisket will shrink in the cooking process, so don't cut it too small. Different kinds of cattle have different tenderness. Some of them can be stewed for 30 minutes, and some of them can be stewed for 50 minutes. After opening the cover, you need to insert chopsticks into the meat to try whether they can be stewed until they are cooked. But you can't stew too well. It's too bad. It's not chewy and delicious. 2. The white radish must be added when the brisket is braised to a certain extent. The white radish made in this way will be very sweet. 3. People who take medicine should avoid eating radish, ginseng and American ginseng. There are skills in making delicious dishes.
