Wild Lotus Simmered Beef

Name: Wild Lotus Simmered Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1100g Beef Brisket; 1300g Wild lotus root; Several Dried red pepper; Chunk ginger

by Xiancao'er

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Hubei, a well-known land of fish and rice, its eating habits are characterized by: first, mainly rice and fish; second, like to eat omnivores; third, rich flavors; fourth, diversified tastes.

Eating customs can be roughly divided into four custom regions in eastern Hubei, western Hubei, southwest Hubei, and Hui nationality.

The Hui nationality is the most populous minority in Hubei Province, and Wuhan is also one of the places where they live more concentratedly. For a long time, their diet and living habits have been influenced by the Han culture to some extent (except for taboos), but they still have their own national characteristics.

The biggest characteristic of the Hui nationality's dietary customs is that dietary taboos run through all dietary activities.

This wild lotus simmered beef is one of the most Hui custom soups.

Home lotus root soup is a sweet flavor, wild lotus root soup is a mellow flavor······

The Horqin beef brisket used in this soup has many textures and thick and tender meat, which is most suitable for stewing. The simmered beef is crispy and tender, fat but not greasy.

Wild lotus root is suitable for simmering soup with meat, 100% simmered to rotten, and lotus roots are also simmered to rotten.

The real wild lotus root is much thinner and longer than the domestic lotus root, and one section can grow to one or two feet long. Generally there are only three nodes, the tip of the lotus root, the root of the lotus root, and the tip of the lotus root, which grow in the dark silt of the wild lake. It's just rarely seen now.

The taste of wild lotus root is also very characteristic, not only not sweet, but also slightly astringent. Like home lotus root, it can be eaten raw, but it contains a lot of lotus root. "

Ingredients

Wild Lotus Simmered Beef

1. Prepare all the ingredients for the simmering soup.

2. Cut beef into pieces and soak in cold water until the blood is washed away.

3. Wash the wild lotus roots, peel them off, and cut into pieces with a hob.

4. Marinate the sliced lotus root with a little salt.

5. Pour the beef into a casserole and add an appropriate amount of cold water.

6. Bring to a boil on high fire.

7. Add some cooking wine (or hawthorn or white radish slices) into the beef broth to make the beef crisp.

8. Close the door, turn to low heat and simmer slowly for 1 hour.

9. Change the stove to the coal, bring the soup to a boil over high heat, and pour the wild lotus root; after it is boiled, simmer for another hour.

10. Add ginger and a pinch of salt; simmer for another half an hour. Adjust the flavor, the meat crispy lotus root can be removed from the fire.

Tips:
1. The Horqin beef brisket selected for this soup has many textures and thick and tender meat, which is most suitable for stewing. The simmered beef is crispy and tender, fat but not greasy.

2. Wild lotus root is suitable for simmering soup with meat, 100% simmered to rotten, and lotus roots are also simmered to rotten.

3. You can add some hawthorn, white radish, etc. to the beef broth to make the beef crisp.