Beef Tendon Stewed with Radish

Name: Beef Tendon Stewed with Radish
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef tendon; 500g Beef bone; 500g White radish; 10g Shallots; 30ml Cooking Wine; 10g ginger; 4g salt

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Radishes compete with ginseng in winter. Radishes are common vegetables on the table. Radishes have good health effects and are even called "little ginseng". The radish is cool in nature and has the effects of dispelling food and lowering qi, resolving phlegm and stopping bleeding, quenching thirst and diuresis, clearing heat and promoting fluid, cooling blood and stopping bleeding. The soup is made with radish and beef tendon. The soup is fragrant and not greasy. In this cold season, a bowl of nutritious soup that warms the heart and stomach is the best.

Ingredients

500g Beef Tendon
500g Beef Bone
500g White Radish
10g Shallots
30ml Cooking Wine
10g Ginger
4g Salt

Beef Tendon Stewed with Radish

1. Prepare white radish, beef tendon and bones, soak in clean blood and wash them

2. Peel the white radish and cut into pieces with a hob, prepare sliced ginger and shallots

3. Put the tendons and bones in a pot under cold water, add 2 slices of ginger and 15ml of cooking wine, blanch them

4. Then pour it into the pressure cooker, add boiling water, then add the shallots, ginger slices, and cooking wine

5. Press for 30 minutes after power-on

6. The white radish is boiled in a pot under cold water and picked up

7. Wait for the time to exhaust, open and add white radish and cook until the radish is cooked and soft

8. Then add salt to taste and turn off the heat

9. Put it in a bowl and sprinkle with chopped green onion and serve

Tips:
1. Beef tendons and beef bones should be soaked in clean blood water before cooking, which can remove the taint and make the taste more delicious
2. The original flavor of this soup is very fresh, no need to add MSG or other seasoning
3. The pressure cooker will not lose water, so there is no need to add too much water. Finally, adding the radish without pressure cooking can just collect the juice, making the soup richer.
4. The amount of salt varies by taste, adjust by yourself