Name: Stewed Beef Brisket with Fresh Lotus Root
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 420g Beef Brisket; 280g Fresh lotus root; 1 stage shallot; 5g ginger; 4g salt; 3g Cooking oil; 1 Bay leaf; 5 slices Hawthorn tablets; 10 capsules Peppercorns; 1 piece Aniseed; 1 stage Cinnamon; 2g Sugar; 1 Angelica dahurica; 5g Pixian Doubanjiang; 5g (stir-fried) Cooking Wine; 8g Soy sauce; 1g Black pepper; 3 pcs Dried chili; 2 pcs Fresh small red peppers; 2 pcs Fresh green pepper

Stewed Beef Brisket with Fresh Lotus Root

by Winter mood

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Beef is sweet and flat in nature, can replenish qi, nourish the spleen and stomach, invigorate deficiency and strengthen muscles and bones, reduce edema and dehumidification. Beef brisket can provide high-quality protein, low fat content, and contains minerals and vitamin B complex. Beef is also the best source of iron for daily needs. Eating beef in the cold winter can warm your stomach, but it shouldn't be too much. Today I am using beef brisket, which has tendons, meat and oil, so I use this season's fresh lotus root as a match. The lotus root is rich in dietary fiber and can interact with the body's bile salts, cholesterol and triglycerides in food. Combine, thereby reducing the absorption of lipids. The lotus root also has high nutritional value. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It can nourish qi and blood and enhance human immunity. Therefore, Chinese medicine calls it: "The main body nourishes the middle and nourishes the mind and strengthens the vitality." Beef brisket and fresh lotus root complement each other. Even if you eat two more beef pieces, you don't have to worry about getting fat or getting angry. "

Stewed Beef Brisket with Fresh Lotus Root

1. Ingredients: beef brisket, fresh lotus root, green onions, ginger, dried chili, bay leaves, peppercorns, aniseed, hawthorn slices, angelica dahurica, cinnamon.

2. Cut the sirloin into 3 cm square pieces, cut the green onion and ginger into large slices, wash the lotus root and cut into pieces with a hob.

3. Add water to the pot, cool the sirloin block, and add 5 grams of cooking wine to the pot. After the water is boiled, skim off the blood foam.

4. Remove the brisket from the pot and set aside.

5. Add edible oil to the wok. When the oil is warm, add bay leaves, dried chilies, cinnamon, peppercorns, aniseed, Angelica dahurica, and stir fry until fragrant. Add green onions and ginger slices, then fry until fragrant, add Pixian bean paste, stir fry until red oil.

6. Add sirloin chunks and stir fry evenly.

7. Add cooking wine and light soy sauce, stir fry evenly.

8. Add boiling water, the amount of water should be more, because the stewing time is long.

9. Add hawthorn slices to the pot, add dark soy sauce and sugar, bring to a boil over high heat, and simmer slowly over medium heat for 60 minutes.

10. When the sirloin is stewed, add lotus root, add salt, and simmer for another 10 minutes.

11. When the soup in the pot is properly received, turn off the heat and serve.

12. Cut the fresh red and green peppers into small cubes and decorate them on a plate.

Tips:
1. When stewing beef, add boiling water, it must be boiling water.
2. If there are not so many seasonings, it is not necessary to add them, such as Angelica dahurica and bay leaves. It is also good to keep the original flavor of the dishes.
3. Beef contains more fiber, so it will take longer to stew in an ordinary pot. You can use a pressure cooker instead.
4. In the first 10 minutes of beef stewing, you can open the lid and stew first, and then cover the lid to get rid of the fishy smell of beef.