How to make sour soup fat beef will make the taste more delicious?

Method 1. Preparation of ingredients.

400 grams of fat beef, 200 grams of silver sprouts, half a bottle of golden crown chili sauce, 20 grams of wild pepper powder, 30 grams of small green and red pepper rings, 15 grams of parsley, 15 grams of coriander, ginger rice, garlic, refined salt, Huadiao wine, pepper, fish sauce, red Zhejiang vinegar, monosodium glutamate, fresh soup, and chicken fat.

Steps: 1. The fat cow is shaved into thin slices with a flaker, and after being tasted, it is put into a pot of boiling water until it is broken and removed; The silver buds are left in the middle of the two ends, washed and placed in a glass dish to cushion the bottom.

2. Put the pot on the fire, put in the chicken fat to heat, add ginger and garlic rice and stir-fry until fragrant, then add the golden crown chili sauce and wild pepper powder and stir-fry slightly, cook into Huadiao wine, mix in fresh soup, and at the same time add parsley and coriander and cook slightly.

3. Then beat off all the slag, then add refined salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar, pour in the cooked fat beef slices, you can pour the soup with juice into the glass plate filled with silver buds, and finally sprinkle in the fresh small green and red pepper rings.

Practice 2. Preparation of ingredients.

Ingredients: Fat beef rolls, two red pestles, (blanch with boiling water after washing, tear off the skin), enoki mushrooms, a little coriander.

Seasoning: Kaili red sour soup, sugar, salt, white vinegar, monosodium glutamate, wild pepper (forgot to shoot in), Sichuan pepper, garlic slices, chopped green onion, ginger.

Steps: 1.Boil water in a pot, turn off the heat when the water boils, put the washed enoki mushrooms into the flying water and drain the water.

2.Boil the water again, turn off the fire after the water is boiled, put the fat cow roll into the flying water, change color on it, the reason why you want to turn off the fire and fly the water, is to keep the fat cow roll fresh, if the fire is on, carelessly, the fat cow roll will be old, and drain 3Put the wok on the heat, pour the oil, add the ginger, garlic slices, and chopped green onion and stir-fry.

4.After the fragrance is stir-fried, add the red pestle and stir-fry, taking care to fry for a longer time, until the thick juice comes out.

5.At this time, add the Kaili red sour soup and stir-fry a few more times.

6.Add a bowl of water.

7.After boiling, add a little sugar, salt, seasoning, and then add wild pepper, you can pour some wild pepper juice into it, but don't put it too early, because cooking too long will make the sour taste evaporate, if you feel that it is not sour enough, you can add some white vinegar into it.

8.After boiling for a while, add enoki mushrooms and fat beef, add MSG, and immediately turn off the heat and serve.

9.Put the wok on the fire, pour the oil, put in the peppercorns to stir fragrant, in order not to affect the appearance, throw away the stirred peppercorns, pour the pepper oil into the prepared sour soup fat cow, and then sprinkle the coriander.

The fat beef rolls are tender, the enoki mushrooms are crispy, the tomato soup is sweet and sour, it is beautiful and delicious, and most importantly, it is very simple, let's eat it together.

Ingredients: 500 grams of fat cow.

1 handful of enoki mushrooms.

Tomato 1 pc.

Yellow Lantern Chilli Sauce 1-2 tablespoons.

6 slices of ginger 3 cloves of garlic.

1 millet pepper.

1 green pepper.

1 tablespoon of cooking wine.

Tomato paste 1 tablespoon.

Salt to taste Sugar a little.

Light soy sauce 1 scoop.

3 scoops white vinegar.

White sesame seeds A pinch of them.

Under the rice artifact - the practice of sour soup fat cow.

Accessories: tomatoes cut into small cubes, green pepper and millet pepper into rings, ginger and garlic slices, yellow lantern chili sauce is the soul, if there is no one, use pickled pepper chop instead.

Blanch enoki mushrooms: Bring the water in a pot to a boil, blanch the enoki mushrooms, remove them and cool them for later use.

Blanch the fat beef rolls: boil the water in the pot, add ginger slices and cooking wine, blanch the fat beef rolls, remove them after changing color, wash them and set aside.

Ginger cooking wine can be fishy, and beef rolls are still a little fishy].

Don't blanch the fat cow for too long, otherwise it will be old and hard

Stir-fry diced tomatoes: Heat a little oil, stir-fry ginger and garlic slices, add diced tomatoes, stir-fry until the juice melts, add 1 tablespoon of tomato paste, which can make the tomato flavor a little more fragrant.

Yellow Lantern Chili Sauce: This chili sauce has a unique flavor, I personally think it is a soul ingredient, and it should be available in the spice shop, if you really don't have it, you can use pickled peppers to chop and replace it.

Soup base seasoning: After the tomato juice is stir-fried, add an appropriate amount of water and boil it to make a soup base. At this time, seasoning is carried out according to personal taste: add an appropriate amount of salt, light soy sauce, a little sugar to enhance freshness, and pour in an appropriate amount of white vinegar.

At the seasoning stage of the soup base, it should be a little salty, because it will be diluted after adding meat and vegetables later

The amount of vinegar is best to put a little less and not enough to add it again, otherwise it will be too sour and will not be able to save it

Put the enoki mushrooms into the soup base and cook together: boil for a minute or two to suck some soup flavor and then get out of the pot, not too long.

Splash oil: Put it out of the pot and put it on the plate, sprinkle the green and red pepper rings and white sesame seeds on the surface, heat a little oil in the pot again, and the oil temperature can be poured on it to moisturize.

Step 1: thaw the fat cow in advance, chop the garlic after breaking it when the fat cow thaws, cut the green and red peppers into circles, cut off the roots of enoki mushrooms and clean them, and then put all the processed ingredients aside for later use, after the fat cow thaws the pot to boil water, after the water boils, put the fat cow into the water to blanch, what should be noted here is that the time of the fat cow blanching must be mastered, otherwise the meat quality of the fat cow is not good, and the fat cow can be fished out when the fat cow changes color when blanching.

Step 2: Put the enoki mushroom into a pot of boiling water with a few drops of oil, drain the water and put it in a bowl to spread it, then heat the oil, after the oil is burned to sixty percent hot, put in the ginger slices and garlic and stir-fry until fragrant, add the yellow lantern chili sauce and stir-fry for one minute after the fragrant, add the stock, boil the cooking wine over high heat, filter out the slag in the pot with a mesh sieve after boiling, put in the fat beef slices, add salt and sugar to boil, and filter out the boiled foam with a mesh sieve.

The above is the production method of sour soup fat cow, if you are interested in the small partner can try it, but it should be noted that the time must be controlled when blanching the fat cow, the taste of the sour soup fat cow is not well controlled, and you can make a delicious sour soup fat cow after mastering these.

Pickled wild pepper chopped, ginger and garlic chopped into fine paste, more garlic, enoki mushrooms soaked and cleaned, mung bean sprouts also washed, green and red millet spicy cut into small pieces. The dish of sour soup and fat beef is both meat and vegetarian, and the soup is delicious and sour, which is a delicacy that goes well with wine and rice. Made at home, sour soup fat beef has the characteristics of simple production, convenient operation, and can be used as both soup and dish.

Prepare ingredients: fat beef, tomatoes, enoki mushrooms, fine vermicelli, vegetable oil, salt, ginger, garlic, chili paste, pickled red peppers, pickled ginger, pickled wild peppers, green and red vitex, white vinegar, cooking wine, pepper;

Sour soup fat beef is a common Han famous dish in many Sichuan restaurants, which belongs to Sichuan cuisine. The quality of fat cattle is naturally the first element, but after following the local customs, the most important thing is the seasoning of the soup, which should be just right for sour and spicy. I believe that when you go out to eat, you must have experienced the sour and appetizing taste of sour soup dishes, and you will drool when you think about it!

The dish of sour soup fat beef is usually the most common in restaurants outside, the soup is golden, and with green and red pepper rings, it already looks very appetizing at a glance, this dish is nutritious, sour and spicy and delicious, will you make such a delicious sour soup fat cow? How is the golden soup base made?

The sour soup is sour and appetizing, and it is a very delicious side dish that has been welcomed by many people. Fat beef slices and enoki mushrooms are mainly used in sour soup, both of which are good ingredients, rich in nutrients and low in calories. It is especially friendly to young and old, especially teenagers, women who love beauty, and men who are working out.

Ingredients: Fatty beef slices, enoki mushrooms or vermicelli (used as a base), green peppers (spicy ones are better), red peppers (the color of this dish will be more harmonious and look appetizing), garlic, white vinegar, cooking wine, salt, sugar, stock. That's pretty much it, if you like different flavors, you can adjust them slightly according to your favorite tastes.

Blanch it with boiling water first, put it in after the water boils, and quickly turn off the heat and fish it out until it changes color. This can also remove the fishy smell of beef, remove blood foam impurities, and make it more refreshing, and with the sour and hot soup, it is particularly delicious.

Step 1: thaw the fat cow in advance, chop the garlic after breaking it when the fat cow thaws, cut the green and red peppers into circles, cut off the roots of enoki mushrooms and clean them, and then put all the processed ingredients aside for later use, after the fat cow thaws the pot to boil water, after the water boils, put the fat cow into the water to blanch, what should be noted here is that the time of the fat cow blanching must be mastered, otherwise the meat quality of the fat cow is not good, and the fat cow can be fished out when the fat cow changes color when blanching.

Step 2: Put the enoki mushroom into a pot of boiling water with a few drops of oil, drain the water and put it in a bowl to spread it, then heat the oil, after the oil is burned to sixty percent hot, put in the ginger slices and garlic and stir-fry until fragrant, add the yellow lantern chili sauce and stir-fry for one minute after the fragrant, add the stock, boil the cooking wine over high heat, filter out the slag in the pot with a mesh sieve after boiling, put in the fat beef slices, add salt and sugar to boil, and filter out the boiled foam with a mesh sieve.

The above is the production method of sour soup fat cow, if you are interested in the small partner can try it, but it should be noted that the time must be controlled when blanching the fat cow, the taste of the sour soup fat cow is not well controlled, and you can make a delicious sour soup fat cow after mastering these.

Tomatoes can be added to the sour soup when making the fat beef, and the result will be more delicious.