How to cook beef kelp carrots, beef radish kelp soup preparation

Ingredients: 200 grams of kelp sprouts, 200 grams of lean beef.

Excipients: 1 3 carrots.

Ingredients: Appropriate amount of salt, 1 tablespoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon minced green onion, a little chicken essence.

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1. Wash the kelp and cut it into small sections; Wash the beef and cut it into thin slices; Wash and peel the carrots and cut into diamond-shaped slices.

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2. Heat the pot, add sesame oil, minced green onion and garlic and stir-fry until fragrant.

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3. Add the beef slices and stir-fry until the beef changes color.

4. Pour water into the heat and bring to a boil.

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5. Turn the kelp sprouts to low heat and cook for 5 minutes.

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6. Skim off the foam on the surface of the soup.

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7. Add an appropriate amount of salt and carrot slices and cook slightly.

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8. Then add a little chicken essence to taste.

Tips. Koreans don't put carrots in kombu soup, which is purely my personal behavior, so carrots can be ignored. Authentic Korean-style kelp soup is generally made of thin slices of dried kelp, soaked in water in advance, and then cooked, the toughness of kelp is very good, soft but not rotten when cooking, you can take local materials, with fresh kelp or kelp sprouts can be dropped.

Beef radish and kelp soup, wash the beef, cut it into pieces, blanch it in water, wash it again, then put water over the beef, add salt, wait for the beef to boil, put in the kelp, cook for another 20 minutes (cut the kelp into wide strips, shred the radish), shredded radish, don't cover the pot, boil the pot for ten minutes and you can eat.

Beef stew with kelp, carrots, potatoes, vermicelli, cabbage, cabbage.

Reminiscing about the taste of the eight bowls in my hometown.

Ingredients: 1000 grams of beef.

Kelp 5 grams.

1 handful of vermicelli.

10 slices of cabbage.

2 potatoes.

2 carrots.

6 slices of ginger dried.

Salt to taste grams.

1 tablespoon cooking wine.

2 green onions and 2 dried chilies.

1 star anise.

4 pieces of garlic.

2 pieces of bean curd.

1 tablespoon of sauce.

2 scoops of light soy sauce.

1 scoop of oyster sauce.

1/2 tablespoon sugar.

1 scoop dark soy sauce.

Preparation of kelp, carrots, potato vermicelli, cabbage, beef stew.

Wash the beef, boil the blood foam in a pot with cold water, pour out the blood water, wash the beef with warm water, and pour the water for later use. Heat the pan with cold oil, add the green onions, ginger slices, garlic breaks, star anise, dried chili peppers, and stir-fry until fragrant.

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Add beef, cooking wine, light soy sauce, sugar, rock sugar, oyster sauce and dark soy sauce in turn and continue to stir-fry.

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Stir-fry until the beef is colored, increase the sauce and bean curd, stew in a boiling pot, change to low heat, and simmer.

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Fermented bean curd. <>

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When the meat is almost slightly rotten, put in the kelp.

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Simmer for 20 minutes, then add the potatoes and carrots and simmer for 10 minutes.

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Add the soaked vermicelli and simmer for 10 minutes, simmer for 10 minutes, collect the soup and remove from the pot (don't put the vermicelli at the bottom of the pot to avoid sticking to the bottom of the pot).

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Served with rice