白萝卜牛肉汤 | Beef and Daikon Clear Soup | 高压锅快速版 Pressure Cooker Recipe скачать в хорошем качестве

白萝卜牛肉汤 | Beef and Daikon Clear Soup | 高压锅快速版 Pressure Cooker Recipe

食材 / Ingredients 牛腱子肉 1kg / Beef shank 1kg 白萝卜 500–700g / White radish (daikon) 500–700g 胡萝卜 260g / Carrot 260g 香菜 适量 / Fresh cilantro, a small handful for garnish 🧂 调料 / Seasonings 生姜 一大块 / One large piece of fresh ginger 大葱 1根 / Green onion 1 stalk 香叶 2片 / Bay leaves 2 pieces 枸杞 适量 / Goji berries as desired 料酒 1大勺 / Cooking wine 1 tablespoon 盐 适量 / Salt to taste 🧑‍🍳 做法步骤 / Cooking Steps ① 焯水去腥 / Blanch the beef 牛腱子切厚片，浸泡20–30分钟去血水。 Cut the beef shank into thick slices and soak for 20–30 minutes to remove excess blood. 放入高压锅，加清水、生姜、料酒，煮沸撇去浮沫。捞出冲净备用。 Add water, ginger, and cooking wine to the pressure cooker. Bring to a boil, skim off the foam, remove the beef, and rinse with warm water. ② 第一次高压 / First pressure cooking 放入牛腱子、生姜、葱段、香叶，加水没过食材。 Place the beef, ginger, green onion, and bay leaves into the pressure cooker and add enough water to cover. 高压炖20分钟，自然泄气后开盖。 Cook under pressure for 20 minutes, then let the pressure release naturally. ③ 第二次高压 / Second pressure cooking 加入胡萝卜和白萝卜，重新盖盖。 Add the carrots and white radish, then close the lid again. 高压炖10分钟，自然泄气后开盖。 Cook under pressure for another 10 minutes, then let the pressure release naturally. ④ 调味出锅 / Season and serve 加入盐调味，出锅前撒入枸杞和香菜。 Add salt to taste, and sprinkle with goji berries and cilantro before serving. ✨ 小贴士 / Tips 分两次加萝卜能保持口感不烂。 Adding the radish in two stages keeps it from getting too soft. 枸杞和香菜让菜肴色香味更佳。 Goji berries and cilantro add color, aroma, and freshness. #chinesecooking #braisedbeef #pressurecooker #牛腱子 #萝卜汤 #中餐教学 #homemadecooking #comfortfood #chineserecipes #asiancuisine