How to clear beef stew soup, how to clear beef stew soup

Step 1: Cut the beef into cubes and soak it in water for about an hour.

The second step is to blanch the water in the pot, put it in cold water, and boil the foam.

In the third step, remove the beef and rinse it with warm water to control the moisture.

Step 4. Put the beef in a pressure cooker, add 500ml of water and a tablespoon of cooking wine; Eat beef noodle soup and drink plenty of water.

Step 5: Add a tablespoon of soy sauce; Add fennel; Add some hawthorn flakes at the end.

Step 6. Cover the pot, **, press the safety valve after exhausting, turn the heat on the SAIC, and simmer for 13 minutes.

Step 7: Turn off the heat, wait for the pressure limiting valve to fall back and open the lid, and add an appropriate amount of salt to taste.

Step 8. Place in a bowl and sprinkle with some parsley.

If you don't know how to cook at all, I recommend you a software: go to the kitchen, don't need to ** down, directly enter the dish you want to do in the search bar, and add the space to the kitchen to come out of the way to do it, and there is a degree of difficulty, choose simple. In the case of stewed beef soup, because the taste is relatively light, you must buy fresh beef when buying raw materials, and wash it with warm water several times after processing, so that the blood in the beef can be washed clean.

Chop the beef, stir with egg starch and boil in boiling water.

During the boiling process, the salt should be put late, the water should be added at one time, and if it is found that there is less water, boiling water should be added; The day before stewing, rub the surface of the meat with mustard, and before stewing, wash it off with cold water, so that it not only cooks quickly, but also the meat is tender.

Wrap a little tea leaves in gauze and put them in a pot to stew with the beef, the meat cooks quickly and tastes fragrant.

Add some wine or vinegar to 1 kilogram of beef and put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to stew beef, which can also make the meat soft.

Put a few hawthorns or a few slices of radish in the meat pan, which will cook quickly and also remove odors.

Step 1: Cut the beef into small cubes and soak it in water for about an hourStep 2: Blanch the beef in a pot under cold water and boil it to bring out the foam.

Step 3: Rinse the beef with warm water to control the moisture.

Step 4: Put the beef in a pressure cooker, put in 500ml of water, and put in a tablespoon of cooking wine; To eat noodles with beef broth, put a little more water.

Step 5: Add a tablespoon of soy sauce; Put in an anise; Finally, put in a few hawthorn slices Step 6, cover the pot, start the fire, press the safety valve after the air is discharged, turn to low heat after steaming, simmer for 13 minutes Step 7, turn off the fire at that time, wait for the pressure limiting valve to fall back and open the cover, put in an appropriate amount of salt to taste Step 8, put it in a bowl, and sprinkle some coriander.

Beef stew soup is delicious

Prepare ingredients: 400 grams of beef (beef ribs are the best), a piece of ginger, half an onion, a spoonful of cooking wine, a star anise, two bay leaves, a piece of cinnamon, a little chopped coriander, pepper, salt, and monosodium glutamate.

1.Rinse the beef:Cut the beef into 2cm pieces and soak them in cold water for half an hour to soak in the blood water.

Beef brewed with blood water.

2.Cut the ingredients:Peel the shallots, wash them and cut them into strips, and slice the ginger for later use.

Ingredients:3.Blanch the beef in the pot:Pour water into the pot, put the beef in a pot under cold water, remove the foam after the water boils, blanch the water for about two minutes, remove it and wash it to control the moisture.

Put the beef in a pot, add an appropriate amount of water, and put it inCinnammon, cooking wine, bay leaves, ginger slices, onions, star anise.

Add all the ingredients.

4.Braised beef broth:After the heat boils, turn to low heat and simmer for an hour, then put inSalt, MSG and pepper to tasteCook for another five minutes to taste.

Simmer for an hour.

Sprinkle with chopped coriander and complete the beef stew. The beef is soft and fragrant, the soup is light and full of umami, and it does not need too many ingredients to make it more nutritious and delicious.

How to choose beef in stew soup

1.It is best to choose a part of the beef with a little fat, so that the meat will not be shriveled and tasteless.

2.When buying beef, we should pay attention to choosing fresh and clean beef, do not choose spoiled and not fresh, you can smell whether the taste is sour, if there is not fresh, you can not buy, and if the meat is elastic, the color is uniform and shiny, it is fresh and unspoiled meat.

Ingredient main

600g beef, potatoes, 1 carrot, 3-4 slices of ginger, 2 chives, 3 servings, accessories

Appropriate amount of salt, 2 bay leaves, 1 tablespoon of rice wine, 2 star anise, 1 pinch of Sichuan pepper, 2 teaspoons of white pepper, and the preparation of stewed beef soup.

Step 1

Wash the beef and cut it into chunks and rinse it repeatedly to remove the blood.

Step 1

Pot under cold water and blanch. Bring the water to a boil and cook until the beef is browned.

Step 1

Prepare the spices.

Step 1

Cook the beef slightly, rinse it with hot water and drain it.

Step 1

Put the beef in a saucepan, add an appropriate amount of water, add spices, and add rice wineStep step

Cover the pot, bring to a boil over high heat and simmer for about 1 hour. Simmer halfway until medium-rare, add salt to tasteStep step

Simmer until beef is crispy.

Step 1

Carrots, potatoes cut into hob cubes.

Step 1

Remove part of the beef broth into a small soup pot.

Step 1

Add carrots and potatoes, season with salt, and continue to simmer until the potatoes are soft and rotten

Add chopped chives and white pepper before turning off heat.

If you want to stew beef soup, I don't think you should add too much seasoning, just choose the beef brisket and radish slices together, and add a little salt and coriander to taste in the shield.

The secret of making a beef stew soup is as follows. Cut the beef into small pieces, put it in a pot under cold water, wait for the water to boil, and skim off the floating blood foam. Then add a few pieces of ginger and green onions, then cover the lid and simmer for an hour.

When drinking the soup, put salt in the bowl. In this way, it is guaranteed to be a delicious beef consommé.

How to make beef stew soup delicious?First of all, after soaking the beef, then blanching the beef in water and putting it in the pot, so that the beef broth can be stewed.

First how to make the beef soup delicious, generally our stewed beef soup is a pulled beef, first process and cut into shreds, strips, silk, and then use the beef to the water, after a while to scoop up and set aside, Qingdun can add what we need uh some things, put it in the steamer to cook, a slow boil, I think it will also be delicious.

This beef stew is just a matter of putting some salt, jujubes, and soy sauce. This way, you don't have to put too much seasoning, and the taste is the best.

Soak the beef in blood water and then boil it, so that the stewed soup is fresh and delicious.

To prepare the beef in clear consommé.

When I make clear soup beef, there are three key links that I pay more attention to, which are highlighted in the following operation steps.

Ingredients: 1000 grams of brisket.

500 grams of yam.

Salt, chopped pepper and chopped chives.

Practices and Steps:

The first step is to cut the beef brisket into small pieces, soak it in cold water for 10 hours, change the water 3-5 times, and soak it until the meat pieces are rice white and there is no trace of blood. I got up early and bought it back and cut it and soaked it in the afternoon.

The second step is to peel and cut the yam into pieces and soak it in cold water.

In the third step, add the brisket in cold water, and the ratio of water to beef is 2:1. Bring to a boil, skim off the foam, turn to the lowest heat, open and uncovered.

Step 4: Simmer for 2 hours, add the yam and salt, and continue for 10 minutes to turn off the heat.

Step 5: Put it in a soup bowl and sprinkle with chopped green onions and peppercorns.

Ingredient main

600g beef, potatoes, 1 carrot, 3-4 slices of ginger, 2 chives, 3 servings, accessories

Appropriate amount of salt, 2 bay leaves, 1 tablespoon of rice wine, 2 star anise, 1 pinch of Sichuan pepper, 2 teaspoons of white pepper, and the preparation of stewed beef soup.

Step 1

Wash the beef and cut it into chunks and rinse it repeatedly to remove the blood.

Step 1

Pot under cold water and blanch. Bring the water to a boil and cook until the beef is browned.

Step 1

Prepare the spices.

Step 1

Cook the beef slightly, rinse it with hot water and drain it.

Step 1

Put the beef in a saucepan, add an appropriate amount of water, add spices, and add rice wineStep step

Cover the pot, bring to a boil over high heat and simmer for about 1 hour. Simmer halfway until medium-rare, add salt to tasteStep step

Simmer until beef is crispy.

Step 1

Carrots, potatoes cut into hob cubes.

Step 1

Remove part of the beef broth into a small soup pot.

Step 1

Add carrots and potatoes, season with salt, and continue to simmer until the potatoes are soft and rotten

Add chopped chives and white pepper before turning off heat.

Diagram of the finished beef stew soup.

<> cooking tips for beef stew soup.

Tips:

1. Blanch the beef in a pot under cold water, clean it with hot water after scooping it up 2. It is best to add enough water to the stewed soup at one time.

3. The beef soup is delicious, and there is no need to add umami seasoning.

Ingredients: Some beef.

Ingredients: 1 large beef bone, appropriate amount of white radish.

Seasoning: chopped green onion, shallots, ginger slices, ingredients, cooking wine, salt, pepper and sesame oil.

1. Wash the beef and beef bones, blanch them in boiling water for a while, remove them, wash and drain them 2. Pour enough water into the pot to boil, add beef, beef bones, green onions, ginger, ingredients and cooking wine and simmer for about 1 hour.

3. Take out the beef, cut it into pieces, put it back in the pot, and continue to simmer for another 1 hour.

4. Peel and wash the white radish, cut it into pieces, put it in the beef broth, simmer and simmer until soft, remove the beef bones, and add salt to taste.

5. Put pepper, sesame oil and chopped green onion in a soup bowl, and put the beef broth in the bowl and serve.

Ingredients: beef, vermicelli, 1,000 zhang, green onion, ginger, coriander, old hot pot base, curry powder, salt and pepper, cumin powder; Method: Heat the oil, pour in the hot pot ingredients and stir-fry with boiling water, add green onions, ginger and beef and cook for 20 minutes, then remove and cool, add an appropriate amount of salt and chicken essence to the soup, slice the beef, put the vermicelli and 1000 zhang into the soup and blanch it and then put it in a bowl and then pour in the soup, sprinkle with coriander, chopped green onion and beef slices.

Ingredients: Beef (fat and lean) 750g.

Excipients: 10 grams of green garlic.

Seasoning: 50 grams of rice wine, 1 gram of cinnamon, 1 gram of pepper, 1 gram of monosodium glutamate, 10 grams of shallots, 3 grams of salt, 10 grams of ginger, 50 grams of lard (refined), appropriate amount of each.

Preparation of the beef stew:

1.Wash the beef in cold water and cut into 4 large pieces;

2.Boil the beef pieces in a pot of cold water until they are ripe, remove the blood and fishy smell, wash them again, and cut them into strips about 4 cm long, 2 cm wide and 1 cm thick;

3.Cut the garlic into centimeter-long pieces;

4.Take a large tile bowl, use a bamboo grate to cushion the bottom, put the beef in, add cinnamon, rice wine, green onion knots, ginger slices, refined salt, cooked lard, 1000 ml of water, and burn it on a hot fire;

5.After boiling, simmer on low heat for about 2 hours, remove the green onion, ginger and cinnamon, add green garlic, pepper and monosodium glutamate, and put it in a large bowl.

Ultra-detailed beef broth recipe.

Boiling soup at home all the year round, grabbing about 100 spices for two months each time, the soup is very good whether you drink it directly or cook it and make hot pot. A stick bone, smashed open. The spine is about 4 segments.

Meat, belly bandages, ribs, tendon flowers are all fine, depending on personal preferences. The water is about 20 liters, and I have a soup bucket, and I don't have such a big pot at home.

Put the bones and meat in the pot, soak them in water, at least half a day, and change the water in the middle.

Replace with clean water and bring to a boil over high heat. If you have the conditions, you can pour it out and start over, and if you are too lazy to pour it, you will take the net and skim off the floating dust. The skimming must be when it is about to be opened, and once it is rolled away, the blood foam will be rolled into a flocculent shape.

Here comes the main event, putting the material. I converted the ingredients into common units, a level spoon of cumin (a spoon for general meals), a level spoon of peppercorns, three star anise, and a piece as big as a cinnamon disposable lighter, which is basic, and whether it can be done depends on the determination of foodies, hehe. There are 2 meat coars, 2 grass fruits, 4 fragrant sands, 1 fragrant fruit, 2 bib, 10 cloves, 4 Xinyi flowers, 4 angelica slices, 1 piece of good ginger, and 1 piece of tangerine peel.

And ginger, an egg-sized piece. Don't say that the clear soup is fresher or anything, the clear soup has the practice of clear soup, which is not within the scope of today's discussion.

At this time, the soup is yellow-green, and there is a fishy smell, don't worry, boil on a high fire, the maximum fire, about half an hour, the green gradually recedes, the soup color becomes white but brown, and it smells no fishy, only fragrant. Turn it off on a low fire, take about 2 hours to scoop the meat, and use chopsticks to easily pierce the big headAfter about 4 hours, the bones can be removed with chopsticks.

Beef soup is a kind of food that we often eat in our lives, there are various ways to cook beef soup, and it can be cooked with a lot of side dishes. Beef stew soup is a home-cooked dish that is lighter in taste and has a nourishing effect that can be enjoyed by all ages.

Home cooking of stew beef soup How to stew beef soup.

How to clear beef stew.

Ingredients: 200g beef, 100g carrot, 1 teaspoon salt, 1 ginger, 1 shallot, 1 teaspoon cooking wine.

Preparation of beef stew soup:

1. Wash and cut the beef into large slices, peel and wash the carrots and cut them into pieces, slice the ginger, and cut the shallots into chopped green onions

Home cooking of stew beef soup How to stew beef soup.

2. Pour an appropriate amount of water into the pot, put ginger, cooking wine, beef, blanching water to remove blood foam after the water boils, and remove it

Home cooking of stew beef soup How to stew beef soup.

3. Put ginger and beef in the casserole, then add an appropriate amount of water and simmer for 30 minutes, then add carrots and salt and continue to simmer for 10 minutes

Home cooking of stew beef soup How to stew beef soup.

4. Finally, sprinkle with chopped green onions.

Home cooking of stew beef soup How to stew beef soup.

Tips: Beef soup has the effect of nourishing the spleen and stomach, especially nourishing the spleen and stomach, and strengthening the muscles and bones. Because the various nutrients in beef broth are very rich, it is very suitable for us to eat beef broth, which can help everyone play a good nourishing effect.