Chinese Food
Stewed beef and radish
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I and the house wolf belong to the Department of meat. Like meat is meat. Food is food. But recently I've been on fire. The house wolf coughed all day in the late stage of cold. For the sake of health, it's mainly light. It uses the least seasoning (only one taste of salt) to fully emit the taste of the food itself.
Cooking ingredients
Cooking Steps
Step1:Wash the cow's upper brain. Soak in water for 10 minutes. Cut into small pieces. Put them into a boiling pot and blanch for a few minutes. Skim off the froth and leave the sou
Step2:Pour the stewed beef head and soup into the soup pot of the electric pressure cooker. Put in the ginger slices and scallions. Press the soup butto
Step3:Wash the radish, peel it, and slice it evenly
Step4:Take the root of coriander, wash it and cut it into inch section
Step5:Put the beef soup into the pot. Remove the ginger and scallion pieces. After the soup is boiled, put the white radish pieces into the pot and cook for about 10 minutes. Until the white radish pieces are soft and cooked. Stir in the salt and turn off the heat. Put the cilantro pieces into the pot and stir them slightly to get out
Cooking tips:1. Beef is selected because the meat is tender and there is more lean meat than beef brisket. It will not produce a lot of oil when boiling the soup. 2. Scald the beef soup. Just skim off the foam. Keep the soup and continue to boil. The nutrition of beef is in the first pot of soup. 3. Grate the onion and ginger when changing the cooking pot. It is because of the process of high-pressure stewing. The taste of onion and ginger has been squeezed out. Then boil the onion and it will rot. the effect will be final 4. The most important part of this dish is to use only one seasoning - salt. It keeps the original taste of beef and radish. However, onion, ginger and coriander also play a role in seasoning. Especially, coriander plays an important role in making delicious dishes.
