Pot up a winter warm-up: beef, tomato and radish stew

Recently, the temperature in north China is getting lower and lower day by day. What I don't like most is windy days in north China. Even if it is dry, the people who blow here will have a hard time. The day is cold, cooking does not have the power, the same as before where went into the kitchen where feeling is cool, I'm going to have to wear gloves to wash dishes, have the courage to go on this day, I love cooking when hot, not only because of the easy, the most main is can at any time to eat a hot food, of course, this soup is also a little not, a pot on the pan inside ate stew stew pretty comfortable, is suitable to a warm on a cold day.

This meat also has to change to eat, so today with beef base, this thing high energy, eat can keep out the cold

Stewed turnips in beef are not only fishy but also fragrant. I like to put some tomatoes in the broth to make it more appetizing

Ingredients: beef, radish, bean paste, Chinese prickly ash, ginger, garlic, onion, cooking wine, tomato, braised soy sauce, hawthorn, salt

Practice: 1, beef cut blanching to blood out of spare

2, hot oil until fragrant pepper, add bean paste and stir-fry until fragrant, add ginger, onion, garlic and onion

3. Add tomato pieces and stir-fry the red soup. Add beef pieces and stir-fry

4. Pour in the cooking wine and add the braised soy sauce for coloring

5. Transfer the beef to the rice cooker and add a hawthorn

6. Add proper amount of water and simmer for 40 minutes. Add radish and salt and simmer for another 20 minutes.

Here comes the soup. Let's try it, my friends.

Note: 1. Turnips can be exchanged for potatoes

Add hawthorn to the soup to make the beef cook faster

3, put in the pot stew while eating more hot, can also rinse a variety of vegetables