How to cook beef rob

beef stew will taste more delicious, and that's the original flavor ... "It turns out that the humble sauce water is still so useful.

stewed beef with radish is a common dish, but it is not easy to make it well. Here, I'll write out the process of making it first, and then talk about some of my production experiences.

Ingredients: 1g of beef ribs

Ingredients: 5g of radish and 15g of raw chicken oil

Seasoning: salt, pepper, cooking wine, onion and ginger

Method:

1. Wash beef ribs, put them in a pot, mix with appropriate amount of water, boil them thoroughly, and then take them out. Precipitating beef with water, filtering to remove impurities for later use; Peel the radish and cut it into large pieces.

2. Take a big casserole, put the beef pieces and ginger onion, pour in the boiled beef water and appropriate amount of clear water (add enough water at one time), enlarge the fire to boil, skim off the floating foam, then add cooking wine and raw chicken oil, stew the beef until it is 6% (fire bar), then add the radish pieces, adjust the taste with salt, monosodium glutamate and pepper, and continue to stew until the radish is soft and cooked.

characteristics: the soup is clear, the beef is fresh, fragrant, crisp and rotten, and the taste is rich and mellow.

Production essentials:

1. It is best to choose fresh beef ribs for stewed beef with radish, because the fishy smell of beef is lighter than other beef, and it is more suitable for stewed dishes; Secondly, because the ribs have the characteristics of being cooked for a long time, they will not come apart.

2. beef ribs should be washed with cold water before blanching, then blanched and cut into pieces, so that the stewed beef pieces can be better shaped.

3. Chicken oil is an indispensable raw material, which can add freshness and fragrance to beef soup and make radish more moist rather than tasteless.

4. When stewing, you should add enough soup at a time, first boil it with strong fire, and then simmer it slowly. It is best to stew it in a large sand pot (large stainless steel barrels can also be used for mass production in the kitchen), because the sand pot has strong temperature gathering and slow heat dissipation, and the stewed beef soup has a strong flavor.