Beef tendon stewed with radish

Overview

In winter, radish is better than ginseng. Radish is a common vegetable on the dining table. It also has good health-preserving effects and is even called small ginseng. Radish has a cool nature and taste, and has the effects of digesting food, reducing phlegm and stopping bleeding, quenching thirst and diuresis, clearing away heat and promoting fluid production, cooling blood and stopping bleeding. Use radish and beef bones to make soup together. The soup is fragrant and not greasy. In this cold season, it is best to have a bowl of nutritious soup that warms the heart and stomach.

Tags

• soups
• home cooking
• soup
• children
• old man
• summer recipes
• lunch
• famous dishes
• beef tendon
• beef bones
• cooking wine
• ginger
• white radish
• green onions
• salt

Ingredients

Steps

1. 1 Prepare white radish, beef tendons and bones, soak them in fresh water and wash them

   

2. 2 Peel the white radish and cut into cubes, prepare ginger slices and green onions

   

3. 3 First, put the tendons and bones into the pot under cold water, add 2 slices of ginger and 15 ml of cooking wine, blanch them and remove

   

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

   

5. 5 Press for 30 minutes after power on

   

6. 6 Boil the white radish in a pot under cold water and remove

   

7. 7 After the time is up, open it, add the white radish and cook until the radish is cooked and soft

   

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

   

9. 9 Pour into a bowl and sprinkle with chopped green onion and serve