Beef brisket stewed with radish
Overview
Radish is such a good thing! There are two proverbs in my hometown that describe the important status of radish. One is: Eat radish in winter and ginger in summer! It is said that you should eat more radishes in winter, as radish is a moisturizing and cooling food. Traditional Chinese medicine believes that although it is cold in winter, due to less exercise and less sweating, people's heat toxins accumulate in the body. Cold is outside and heat is inside, and cold contains fire, so you should eat more clear and moist foods. In summer, there is often external heat and internal cold. In addition, the air conditioner and electric fan are turned on for a long time, and cold drinks and cold foods can easily accumulate in the body, so you should eat some ginger appropriately to relieve the symptoms; Of course it is a bit exaggerated, but it also shows the nutritional and edible value of radish. There are several types of radish, and white radish and carrot are usually the most consumed by people. The radish in the two common sayings refers to white radish. Of course, this does not deny the nutritional value of carrots. Carrots are rich in carotene, which is responsible for ensuring eye and body health. So we should also eat more carrots, especially our little friends. But although both kinds of radishes are very nutritious and are very beneficial to human health, people wonder whether stewing the two kinds of radishes together will increase nutrition and equal more nutrition? No! You must know the old saying: One mountain cannot accommodate two tigers. If carrots and white radish are stewed together, the nutrition will not increase but decrease. This is a misunderstanding and a big taboo when eating radish. The white radish stewed beef brisket I made today is one of the most common dishes in Guangdong cuisine. You can see large and small radish stewed beef brisket and beef offal stalls in the streets and alleys of Guangdong. Although the taste is pretty good, those of us who have a slightly heavy taste always feel that the taste is a bit bland, so we improved it at home, and it once became a popular star product among our families. My wife always praises it every time she eats it! Without further ado, let’s serve it up for everyone to comment on!
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Ingredients
Steps
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Wash and cut the beef brisket into large pieces. Boil water in a pot and blanch the beef brisket. Then wash it in cold water.
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Cut radish into cubes and set aside.
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Heat oil in a pan, add star anise, cinnamon and bay leaves and stir-fry until fragrant. Add beef brisket and stir-fry. Add water and dry red pepper and bring to boil.
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Pour into the rice cooker, add the white radish and simmer for half an hour after 2 hours. When the soup is thickened, add salt, sprinkle with chopped green onion and serve.
