Ask for advice on how to make rasset radish radish is the most authentic way to make it

Ingredients: brisket, white radish (half or two-thirds of the brisket, preferably not the same, as it will reduce the aroma of the beef).

Seasoning: salt, sugar, soy sauce, some ginger slices, spices, cooking wine, a little green onion.

Method: 1. Wash the brisket and cut it into strips about two centimeters wide and three centimeters long, and boil hot water for a while.

2. Heat the oil in a pot, add the beef brisket and stir-fry, add the soy sauce to color, wait until the soy sauce is evenly dyed with the brisket, add water to submerge the brisket. Bring to a boil and add all the seasonings.

3. After simmering over low heat for half an hour, the beef brisket is basically cooked and soft, put in the radish (cut into pieces), boil over high heat, continue to turn to low heat and simmer slowly, about half an hour later.

4. After cooking, you can add seasonings (salt, sugar) appropriately

Suggestion: This dish is mainly to eat beef brisket and radish, and the focus is not soup, so add less water, not a pot of water like a good soup.

If you want to praise the soup, it is recommended not to use the brisket, you can choose to use the beef tendon or the beef exhibition is more suitable for the soup, the method is similar, but there is no need to fry, no need to add soy sauce.

Ingredients: 1 radish and 500 grams of brisket.

Seasoning: 5 slices of ginger, appropriate amount of green onion, appropriate amount of salt.

Method: 1. After washing and peeling the radish, cut it into hob pieces.

2. Cut the beef brisket into domino-sized pieces, boil in a pot of cold water and remove them, wash the blood foam with warm water for later use.

3. Put an appropriate amount of cold water in the pot, put the radish pieces, and bring to a boil over high heat.

4. Add the processed beef brisket, ginger slices, green onions, and bring to a boil again. Reduce the heat and bring to a boil for an hour until the meat is crispy.

5. 15 minutes before cooking, add an appropriate amount of salt to taste.

Efficacy: Modern medical research has shown that radish has a certain anti-cancer function. Beef brisket can nourish the spleen and stomach and relieve cough.

1.Slice the ginger and peel and dice the white radish.

2.Cut the brisket into several large pieces, put it in a pot of cold water and cook it with the ginger slices, and continue to cook for about 15 minutes after it comes to a boil. You can scoop up the shower water, wash off the foam, and cut it into cubes.

3.Heat the oil in a wok and add the ginger slices and red pepper and stir-fry for 1 minute, add the brisket pieces and stir-fry for 4-5 minutes.

4.Put the brisket, ginger slices, and pepper into a casserole, add cold water, bring to a boil, add the radish cubes, and simmer over low heat for about 3 hours.

5.Season with salt half an hour before serving, and sprinkle with chopped green onions at the end.

Stewed beef brisket is a home-cooked dish made with beef brisket and white radish as the main ingredients, and spices such as star anise, Sichuan pepper, and bay leaves.

When the brisket is seven or eight ripe, remove the lid, add the white radish pieces, and then cover the lid and continue to simmer over low heat for about 1 hour, until the brisket and white radish pieces are ripe, add refined salt, monosodium glutamate, and pepper to adjust the taste.

Crafting materials

Ingredients: 300 grams of beef brisket, 400 grams of white radish.

Seasoning, 3 grams of ginger, 8 grams of salt, 2 grams of star anise, 2 grams of monosodium glutamate, 1 gram of pepper, appropriate amount each.

Preparation

1. Cut the beef brisket into pieces and rinse with water to remove the blood.

2. Wash the white radish and cut it into cubes.

Cooking

Method 1

1. Put water in a pot, bring to a boil, and blanch the white radish pieces of the brisket pieces separately.

2. Put the blanched beef brisket, ginger slices and ingredients into a stew pot, add water, and bring to a boil on the fire.

3. Skim off the surface foam, cover the lid, and cook over low heat for about 2 hours.

Practice 2

1.Blanch the beef brisket and wash it, cut the white radish into hob pieces, tie the green onion knot, and pat the ginger loose.

2.Heat the oil in the pot, add the green onion and ginger to stir the fragrance after seven minutes of heat, add the beef brisket, fry until it changes color, then add cooking wine, dark soy sauce and sugar, and stir-fry to color.

3.Put an appropriate amount of water in the pot, boil and simmer for two hours or 25 minutes in a pressure cooker, add radish, add an appropriate amount of salt and chicken essence, and then simmer until the radish is crispy.

Cooking tips for radish brisket

You can ask the stall owner to help cut the brisket into large pieces.

Choose a larger radish, and the cracked one will be more delicious.

After the water boils, blanch the brisket for about 1 minute.

After boiling for a long time, there is not a lot of water after boiling, so if you want to drink soup, please add enough water before starting to cook.

You can add a little salt first, try the taste, and then increase it as appropriate.

The most authentic way to make radish brisket is as follows:Ingredients: beef brisket, white radish.

Excipients: green onion, ginger, garlic, star anise, Sichuan pepper, cinnamon, bay leaf, oyster sauce, white pepper, soy sauce, dark soy sauce, chicken essence.

1. Prepare all materials.

2. Wash and cut the beef brisket into cubes (4 6cm in size), cut the white radish into cubes, wash the green onions, ginger slices, garlic, star anise, Sichuan pepper, cinnamon, bay leaves, etc.

3. Bring the water to a boil and pour in the beef brisket water.

4. After the brisket turns brown, drain and set aside.

5. Pour all the accessories into the pressure cooker.

6. Pour the brisket or water into the pressure cooker, and add an appropriate amount of light soy sauce and dark soy sauce.

7. Add an appropriate amount of oyster sauce.

8. Add an appropriate amount of white pepper.

9. Add water over the brisket.

10. Cover and cook for 40 minutes, stop the fire.

11. After the pressure cooker is exhausted, open the lid and add the white radish pieces.

12. Bend and cook for 10 minutes.

13. a finished product.

The most authentic radish brisket is made as follows:Ingredients: 500 grams of beef brisket, 700 grams of radish.

Accessories: half a green onion, an appropriate amount of coriander, 1 piece of ginger, half a spoon of cooking wine, half a spoon of light soy sauce, and an appropriate amount of salt.

1. Wash all the ingredients, slice the ginger, cut the green onion diagonally, and chop the coriander.

2. Put cold water in a pot, put in 2 slices of ginger, and add cooking wine.

3. Blanch the cut beef brisket into the stool Shentong, remove the beef brisket after the water boils, rinse the impurities with clean water, and drain the water.

4. Put oil in a pot, add ginger slices and green onions to burn until fragrant, pour in the beef brisket and stir-fry for 1 minute.

5. Add half a spoon of light soy sauce, then pour the ingredients into the soup pot, pour in half a pot of blind water and bring to a boil. Pour in the chopped rajube and tan dishes, bring to a boil over high heat, then turn to medium-low heat, boil the beef brisket and radish until soft, and add salt to taste.

Ingredients: 500 grams of beef brisket, a white radish, 2 star anise, 2 bay leaves, 2 grams of tangerine peel, 65 grams of Zhuhou sauce, 10 grams of ginger, 15 grams of oil, 1 gram of white sugar, 30 grams of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, 2 small cloves of garlic, 3 grams of cinnamon, an appropriate amount of liquor, and an appropriate amount of boiling water.

Steps: 1. The brisket used this time has been cut into pieces, if you buy it back and cut it yourself, you can cut it into mahjong sizes. Pour an appropriate amount of water into the pot, and put the beef brisket in a pot under cold water, if the meat is only put in hot water, the blood water in it will not be able to boil out.

2. Peel the white radish and cut it into cubes.

3. Blanch the brisket for 5-6 minutes, then blanch the white radish, rinse it with water after scooping it up, wash off the bloody smell, and then control the moisture.

4. Consume oil, sugar, salt, mix well and set aside.

5. Finely chop the ginger and garlic and set aside.

6. Pour an appropriate amount of oil into the pot and heat it, add minced garlic, minced ginger and tangerine peel and stir-fry until fragrant.

7. Add star anise, bay leaves, and cinnamon to stir-fry until fragrant.

8. Pour in the Zhuhou sauce and stir-fry evenly.

9. Pour in the radish and beef brisket and stir-fry evenly, so that the radish and beef brisket are coated with a layer of Zhuhou sauce.

10. Pour in the pre-adjusted sauce, stir-fry evenly, pour the liquor into the pot around the edge of the pot, stir-fry evenly and turn off the heat.

11. Pour all the ingredients into the casserole and pour in an appropriate amount of boiling water.

12. Cover the pot and simmer over low heat until the brisket is cooked through, and like to simmer softer for a longer time, the degree is determined according to personal habits.

13. a finished product.

The beef brisket radish is delicious and simple to make as follows:

Recipe: beef brisket, green onions, ginger slices, white radish, Sichuan pepper, cinnamon, bay leaves, grass fruit, ginger, garlic, light soy sauce, rock sugar, balsamic vinegar.

1. Soak the beef brisket in water for 30 minutes to soak the blood. After soaking the beef brisket, rinse it well, then add green onions and ginger slices to a pot under cold water, bring to a boil over high heat and cook for 2 minutes, blanching to remove the blood.

2. After blanching the beef brisket, take it out, rinse it with warm water, drain the water and cut it into pieces of about 2 to 3 cm for later use. Wash the white radish, remove the roots, cut it into small cubes of about 2 to 3 cm, and put it on a plate for later use.

3. Cut the ginger into slices, the green onion into sections, the garlic into sections, and the coriander into segments, and then put them on a plate together, and at the same time put the dried chili peppers, peppercorns, cinnamon, bay leaves, and grass fruits into the plate for later use. Heat a spoonful of cooking oil in a pan, add bean paste and stir-fry until fragrant. After stir-frying the bean paste until fragrant, add the beef brisket to steam out, then add 3 to 4 dried chilies, Sichuan pepper, cinnamon, bay leaves, grass fruit, ginger, green onions and garlic.

4. Continue to stir-fry, stir-fry the seasoning aroma, then pour in hot water to cover the brisket, almost more than one-third of the brisket, and then add light soy sauce, rock sugar, and balsamic vinegar to boil. After the water in which the brisket is boiled, pour it into the prepared casserole, cover and simmer over low heat for an hour and a half, or it can be simmered in a pressure cooker.

5. After the beef brisket is stewed, pour the white radish inside, stir evenly, cover and continue to simmer for 20 minutes, and cook the white radish. After the white radish is stewed and cooked, add salt and chicken essence and stir it, continue to simmer for 2 minutes, turn off the heat and sprinkle with coriander, and then serve it to the table.