How to make a delicious beef soup How to make radish beef soup

Prepare the materials. Apples: 4 dates: 2 tangerine peels: 1 small piece Water: 8 bowls Beef: 500 grams.

White radish: 1 stick (about 400 grams) 3 Serves 4 people.

Here's how. 1.Wash and peel the white radish and cut it into hob pieces;

2.Wash the apples, cut into 4 cloves each, and remove the coring;

3.Wash the beef and cut it into pieces, scoop it up in boiling water and rinse it;

4.Soak the tangerine peel in water to soften and scrape off the white flesh;

5.Boil water, add all the ingredients, simmer for 20 minutes, turn to a simmer for an hour and a half, and season with salt.

Function. It nourishes the spleen and stomach, cleanses the heart and lungs, clears away heat and dissolves phlegm, and is suitable for people who smoke and drink too much.

Note. 1.Soak the apples slightly in hot water to soften the wax on the peel and brush it again with a soft brush; Or rub the peel with salt and wash it; I was still worried about the residue of chemicals, so I had to peel the skin and make the soup again.

2.If the tangerine peel is not scraped, the soup will taste bitter.

The four seasons are distinct, and the products are abundant. Cattle and sheep are everywhere, especially cattle and sheep, and the local Gugou area is the residence of the Hui people, and they love beef. The processing of beef is also unique, beef soup is a delicacy of Huaishang people, the main food for breakfast, popular in the land of Jianghuai, forming a unique flavor of local snacks.

All kinds of beef soup take the cattle in the Jianghuai area as raw materials, boil the soup with beef bones, boil the beef must be soaked in blood, the internal organs are cleaned, and they can be boiled in the same pot, and the homemade butter is also used to make the fried Huai pepper (red dry pepper) into red oil. Beef soup is mainly soup, and the soup is not mellow and tasteless, but the blanching methods of beef soup are diverse, all of which use local specialties, such as taro flour, mung bean cake, tofu skin (dry chapter, 100 pages), bean balls, etc. Huainan beef soup, rich in raw materials, full of flavor and thick flavor, makes people have endless aftertaste, suitable for all seasons.

Origin beef soup, Luoyang cuisine, Northeast cuisine, Hakka cuisine. Ingredients: beef bones, beef. This dish gives people the feeling that the soup is rich and mellow, spicy and delicious; Nutritious and suitable for the general public.

First of all, if you want to make this dish, you must prepare the ingredients, and this time the ingredients are relatively simple, radish and beef are must-haves, and then cooking wine, ginger, chopped green onion and pepper, as well as monosodium glutamate and salt also need to be prepared, after these are ready, we will first process the radish, wash it and cut the radish into pieces, it doesn't matter if it is a little large, after all, the radish is like this to eat strongly.

After processing the radish, we are processing the beef, if it is the beef that is bought, then it must be soaked in water, and after the beef is soaked in blood water, we will cut the beef into pieces, of course, whether it is all the meat, we actually have to use water to buy it back, and wait until the beef is cut, we will put the beef in a pot under cold water, during which we have to add two spoons of cooking wine to it, and wait until it is boiled directly on high heat.

Almost ten minutes or so, we first skim off the surface foam of the pot, and finally take out the beef, note that we need to drain its water at this time, and then you can put the beef aside, if you have enough time, you can also use ice water to go through the beef again, so as to ensure the texture of the beef, it will taste more delicate, and you can also remove the surface impurities of the beef.

After processing the ingredients, we have to take out the main tool for cooking soup, the casserole, put the boiled beef into the casserole, and then put the ginger slices into the pot, here it is recommended that the ginger can be put a little more, because ginger can drive away the cold in winter, not only that, but it can also make the tang taste better, then we just add enough water to start the soup, about an hour and a half later, we put the processed radish into the pot together.

After putting the radish in the casserole, we continue to simmer it over low heat for half an hour, during which we only need to add the right amount of salt, and when the soup is really cooked, we can put MSG and pepper in at the same time, if you are not at ease with your craft, you can check whether the beef is soft and rotten, after the beef is cooked, and finally we sprinkle a little green onion to finish, so that a dish is ready.

Choose white radish and cut it into pieces, cut the beef into small pieces and blanch the water, heat oil in the pot, put in the beef pieces and stir-fry, add green onions, ginger, chili peppers, cooking wine, pour boiling water, stew until eight mature, add radish pieces, add salt to taste and stew.

Method. Cut the beef short ribs into cubes, slice the radish, (cut the king oyster mushrooms into cubes) in sesame oil and stir-fry with minced garlic until fragrant.

Add the beef and stir-fry.

Add the radish, submerge the radish, cover the pot and simmer over low heat.

After about 10 minutes, when the soup is boiling, add 2 tablespoons of soy sauce to color, then cover the pot and simmer for about 5 minutes.

Add salt to taste before cooking, and the delicious soup is complete.

1. Soak the beef in water for about 30 minutes to remove the blood, then wash and cut into slightly larger pieces, the beef will shrink and become smaller during the stewing process, so don't cut too small pieces.

2. Cut the green onion into small pieces, slice the ginger, wash the wolfberry and coriander and set aside.

3. Peel the radish and cut it into hob pieces, and also cut into larger pieces.

4. Put the beef in a pot under cold water, pour in two tablespoons of cooking wine to remove the smell, and bring to a boil over high heat.

5. Use a spoon to skim out the foam on the surface and remove the beef pieces.

6. Put the beef pieces into the pressure cooker liner, then add the green onion and ginger slices.

7. Pour in an appropriate amount of water, and press for 20 minutes after steaming.

8. Pour the beef pressed until cooked into the soup pot together with the soup, pick out the green onion and ginger and discard.

9. Put in the radish pieces and continue to simmer for 20 minutes, remember to leave a small slit in the lid after adding the radish, so that the smell of stinky radish will be emitted during the stewing process.

10. When the radish is stewed until it is transparent, add an appropriate amount of salt according to personal taste and stir well.

11. Finally, put in the wolfberries and cook for two or three minutes, cut some coriander segments and put them in before coming out of the pot.

<> "Clear soup radish beef soup.

I bought a box of meat at an online butcher shop, and I was going to use it for barbecue to eat, but after trying it once, I felt that it was too fat and a little greasy. Use the rest for the soup. In the past, most of the beef was braised or tomato, and it was surprisingly delicious to make clear soup.

1Cut the beef into pieces, boil in a pot under cold water, blanch and remove for later use.

2Because there is more fat, I now drip a drop of oil in the pot, and then put down the morning beef and fry the fat of the beef. When fried, it is so fragrant that it tastes like grilled meat.

3Add ginger slices and green onions, then add boiling water, and add a spoonful of white vinegar to make the meat rot faster. Cover and reduce heat to medium-low and cook for half an hour.

4Cut the radish into cubes, add it to the pot, and simmer for another 40 minutes.

5 Finally, seasoning, add salt, a little chicken essence, white pepper, and a lot of chopped green onions, you can also use a lot of coriander fat, the soup is very fragrant. But just drinking the soup is a bit oily, adding some vegetables and noodles is very good for the radish bought in the Middle East supermarket, not big, very tender and sweet, it doesn't need to be cooked for a long time to be very soft and rotten, delicious.

Beef radish soup method:Ingredients: 750 grams of beef, 400 grams of white radish.

Excipients: 10 grams of wolfberry, 1 tablespoon of salt, 1 small piece of ginger.

Steps: 1. Cut the beef into cubes.

2. Wash the beef with boiling water to remove the blood.

3. Put water in a casserole and bring to a boil, pour in the beef and boil to remove the floating dust.

4. Add ginger slices, add cooking wine and simmer.

5. Peel the radish and cut it into pieces, and wash the wolfberries.

6. The beef should be stewed for an hour, then pour in the radish and wolfberry and continue to simmer for about half an hour.

7. Turn off the heat and add salt to taste before cooking.

Lamb radish soup recipe

Main ingredients: lamb, white radish.

Specific production methods]:

1. Buy fresh mutton, such mutton tastes better, clean the mutton, chop it into pieces, soak it in water for 2 hours, soak the blood and impurities inside, wash the mutton several times after soaking, clean it and set aside;

2. Let's deal with the side dishes, slice the ginger, cut the green onion into sections, clean and peel the radish, slice it for later use, and cut the coriander into sections.

3. Put the mutton in a pot with cold water, add ginger slices, cooking wine, bring to a boil over high heat, then skim off the surface foam, remove and rinse for later use.

4. Add water to the pot, put mutton, peppercorns, green onions, ginger, bring to a boil over high heat, turn to medium-low heat and simmer for 1 hour.

5. After the mutton is stewed, put in the white radish pieces, add 2 tablespoons of salt and white pepper, simmer for 15 minutes, and put in the chopped coriander before leaving the pot.

The mutton produced in this way is not fishy or fatty, the taste is particularly delicious, and it is accompanied by radish, which nourishes qi and blood, is rich in nutrients and enhances the body. When stewing mutton, the most taboo is to put star anise and cinnamon, these two spices, generally put pepper and ginger, so that you can effectively remove the fishy smell, and then add salt and white pepper to season to remove the fishy.

In fact, the fishy smell of mutton is mainly caused by the blood and impurities inside. Soak the mutton for two hours to soak out the blood and impurities inside, and then blanch the water, which can remove most of the blood and impurities, thereby reducing the fishy smell of the mutton.

Ingredients. Ingredients: 1000g beef, 500g white radish, 300g carrot, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of bay leaf, appropriate amount of cinnamon, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of pepper.

Steps. 1.Soak the brisket in water, wash, cut into pieces, blanch and drain in a pot for later use.

2.Cut into cubes and blanch the water, simmer in a pot and set aside.

3.Prepare green onions, ginger, garlic, cinnamon, bay leaves, Sichuan peppercorns, spices, and dried chilies.

4.Cut the white radish and carrot into pieces of appropriate size.

5.Put oil in the pan, stir-fry the onions, ginger, garlic and other spices until fragrant, and pour the dried beef into the stir-fry.

6.Stir-fry until the beef changes color, pour in a few drops of balsamic vinegar, cooking wine, sugar, pepper, salt and other seasonings to continue to stir-fry to taste.

7.Pour the fried beef into the pressure cooker, add an appropriate amount of water, and add the valve to medium heat pressure for about 15 minutes.

8.When the valve is dissipated, you can boil the pot, add the cut radish pieces, and then add the valve to medium heat pressure for 10 minutes.

Tips: Pour into a pressure cooker for 15-20 minutes.

Beef stew with white radish.

Ingredients: 600 grams of beef, half a white radish, a little rock sugar, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of vinegar, a pinch of salt, ginger, garlic, star anise, Sichuan pepper.

Steps:1Cut the white radish into hob pieces for later use, cut the beef into small pieces, blanch in a pot, skim off the foam, then wash and drain.

2.Heat oil in a pan, add rock sugar, star anise, ginger, Sichuan pepper, garlic and stir-fry until fragrant, then pour in the beef and stir-fry until the color is even.

3.Pour the fried beef into a pressure cooker, pour in the right amount of water and cook for an hour. Put the white radish in it, add a little salt, simmer for another 20 minutes, and finally sprinkle with chopped green onions.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

3.Beef contains carnitine: Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support fat metabolism to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

The preparation of beef stew with white radish is as follows:Ingredients: 500 grams of beef, half a white radish.

Excipients: appropriate amount of green onion, appropriate amount of ginger, 1 star anise, 1 piece of cinnamon, 2 bay leaves, appropriate amount of rock sugar, 1 teaspoon of soy sauce, 1 tablespoon of braised sauce, appropriate amount of coriander.

1. Wash the beef and cut it into small pieces.

2. Blanch in a pot.

3. Put it in the inner pot of the electric pressure cooker, add green onion, ginger, star anise, cinnamon, rock sugar, bay leaves, and soy sauce to cook and exhaust.

4. Peel and wash the white radish and cut it into small pieces.

5. Take out the cooked beef and put it in a wok and stir-fry.

6. Add the white radish and stir-fry evenly.

7. Add some braised sauce and stir-fry evenly.

8. Add the soup from which the beef was boiled before and simmer.

9. When the soup is thick, add coriander, salt and stir evenly.

10. Plate.

Simmer.

Beef (pinyin: niú ròu), refers to the meat obtained from the cow, is one of the common meats, ** can be cows, bulls, heifers, the muscle part of the cow can be cut into steak, beef pieces or cowboy bones, can also be mixed with other meat to make sausages or blood sausages, other parts can be eaten oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, cattle thymus, cow heart, cow brain, cow kidney, cow whip, beef intestines can also be eaten, but often used to make sausage clothing, beef bones can be used as feed.

Beef is the third most consumed meat in the world, accounting for about 25% of the meat market, behind pork (38%) and poultry (30%), with the United States, Brazil and China being the top three countries in the world for beef consumption.

In terms of annual consumption in 2009, Argentina ranked first with kilograms, the United States for kilograms, Europe for kilograms, the largest beef exporters include India, Brazil, Australia and the United States, beef products have an important impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua and Uruguay.

Traditional Chinese medicine diet therapy believes that eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues.

Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.