萝卜炖牛腩

Today, I cook stewed beef with radish as following steps:

1）材料：牛腩($4.8/KG)，白萝卜（超大个$2.8 each.）(数量为牛腩的一半或者三分之二，最好不要多，因为会减少牛肉的香）。

2）过水：先将牛腩洗静切块，用油和醋淹一会后，用热水过一下（去除油脂、腥味）。

3）油淹：用油淹半小时以上，让由进入牛腩纤维，爆炒时利用油热涨的作用，牛肉易烂。

4）爆炒：上锅热油，放入牛腩炒，加酱油上颜色，等到炒到酱油均匀染上牛腩，加水淹没牛腩。

5）慢炖：高压锅小火炖20分钟，牛腩熟软。

6）萝卜：放入萝卜（切块），用小火慢炖，差不多10分钟。

7）调料：煮好以后以后可以适当的增加调料（盐，蒜）。

 

Well, at last, you will find the beef is very soft, well stewed, and is delicious with radish special scent as well. In order to keep their own taste and scent, it can not be blended with other food, or else their unique taste and scent will be disrupted.

 

Some people has given following points we should pay attentions to: 此菜主要是吃牛腩和萝卜，而重点不是汤，所以加水要少，不可像褒汤一样一锅水。如果要褒汤，建议不要用牛腩，可以选择用牛腱或者牛展比较适合褒汤，方法上相似，不过不用炒，不用加酱油。It is well deserved us to take care for I found there is too much soup left really of my cooked beef.

 

Another tip I could come to from this practice is that the beef which I bought is really the kind for stewed beef although it is a bit fat. Some people told us on Internet that 牛腩可以分为两部分，一是近腰肋骨的肉，叫做“坑腩”，肥瘦相间，平日所吃到的牛腩粉面多是用此部位炮制而成。另外，坑腩之下，前后腿间腹部的肉，则称为崩沙腩，两面有筋，内里裹着瘦肉。牛腩多数用来焖或煲汤，想节省工夫，只将牛腩出水、洗净和切块后，加上现成支装的咖喱汁焖煮便可。但若有时间，最好将牛腩出水、洗净和切块后，放适量清水将牛腩煮至八成熟，接着，以锅爆香蒜茸、干葱茸和咖喱粉，放入牛腩和煮牛腩的汁齐焖，待牛腩熟烂后，再加入淡奶(可用椰汁)煮滚便成。