How to make beef soup, how to boil beef broth

The beef broth is prepared as follows:

Ingredients: 250 grams of beef, 6 teaspoons of sweet potato powder, coriander, green onion, millet pepper, ginger, salt.

Step 1: Beef tendon meat or beef tenderloin (if it is beef tendon meat, you must choose the part without tendons), cut into small cubes for later use.

Step 2: Pour in ginger, cooking wine, salt, oil, and sweet potato powder.

Step 3: Knead the dough with the technique of kneading the dough for about 5-8 minutes, this step is the key point of the delicate meat to knead in place.

Step 4: Prepare the ingredients you need, and if you don't like to eat them, don't add them.

Step 5: Pour a little oil into a hot pan, add ginger slices and fry for a while, then pour in cold water.

Step 6: After the water is boiled, turn down the heat and put in the beef, and when you put it down, you must put it one by one, and then turn up the heat to skim off the foam. Cook for 2-3 minutes, add salt and monosodium glutamate.

Step 7: After putting the beef broth into a bowl, add minced ginger, millet pepper, minced green onion, and minced coriander, which is tender and spicy, which is very enjoyable.

Ingredients: 1 piece of beef, half a white radish, half a carrot, 2 yams, 3 shallots, 3 slices of ginger, 3 jujubes.

Excipients: 1 star anise, 20 Sichuan peppercorns, 1 small handful of wolfberry, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of light soy sauce, 1 tablespoon of salt.

1. Prepare materials.

2. Cut the beef into dice, peel the yam and carrot and cut into cubes, and cut the white radish into cubes.

3. Blanch the beef in a pot under cold water to remove the foam.

4. Remove and set aside.

5. Put cold water in the casserole, put beef, green onion and ginger, star anise, Sichuan pepper, jujube, and wolfberry into it, and add cooking wine.

6. Bring to a boil over high heat, simmer for 15 minutes, pour in the yams, carrots and radishes and continue to cook.

7. Add oyster sauce, light soy sauce and salt, and continue to cook until the beef is rotten.

8. Finished products. <>

Beef stew soup.

The soup stock of the beef stew soup is delicious, refreshing, and has a slight mellow taste, which can be used as a soup base for home-cooked soups, and it can be cooked with more vegetables to make it more nutritious.

Ingredients: 1 beef bone, half an onion, half a carrot and half a white radish, 1 green onion, 1 small piece of ginger, 1 star anise, 2000 ml of water.

Seasoning: Ingredient A: 1 tsp rock sugar, 2 tbsp rice wine.

Ingredient B: Salt to taste.

1. Wash the beef bone soup first and set aside; Peel carrots and white turnips, wash and cut into cubes; Wash the green onion and ginger, cut the green onion into sections, and slice the ginger for later use;

2. Add water to the pot and boil all the ingredients and beef bones, add Ingredient A and simmer for 90 minutes, and finally add Ingredient B to taste;

ps: Why do you add carrots and white radishes to stew beef soup? Because the radish itself contains a natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones, enhance the deliciousness of the broth, and make the bone juice more mellow the more you cook.

You can also wash only 1 carrot and simmer it without peeling it.

How to make beef soup delicious.

When you eat beef soup, you need to pay attention to the method, first of all, we need to prepare a piece of beef brisket, four potatoes, an onion, a carrot, and a small bottle of oil curry. First of all, we need to wash the brisket and cut it into pieces, wait until the water in the pot is boiling, and then pour out the blood water and wash it after boiling over high heat. Then add most of the boiled water to it, then add a small piece of ginger that is flattened, and cook for half an hour on high heat.

After that, we add two tablespoons of rice wine, reduce to low heat and simmer. Then we peel the potatoes, wash them with the carrots, and then cut them into one-inch cubes. When the chopsticks can poke the beef, we can pour the potatoes and carrots into the pot and stew them together.

We peel the onions, wash them, and dice them for later use. Then we heat the iron pot over medium heat, pour two taels of delicate oil into it, and then put two spoons of oil curry, stir-fry for a while, you can put onions in it, and after stir-frying the fragrance, you can put it in the pot, then add the appropriate amount of salt and sugar, continue to simmer for an hour over low heat, and add a little monosodium glutamate before the pot to eat.

How to make beef broth thick and white.

When making beef broth, if you want to make the beef broth thick and white, it is actually because the fat and protein in the meat will appear emulsion when mixed with water. If you want to make the beef broth thick and white, we can add vegetable evaporated milk to it in the process of stewing the beef broth, which can make the beef broth thicker and whiter.

Beef broth. In the first step, beef, tomatoes, potatoes, broccoli, salt and light soy sauce.

In the second step, the potatoes are cut into cubes, the tomatoes are diced, the broccoli is processed and washed, and the beef is cut directly into cubes.

Step 4: Add salt to taste after boiling, boil the tomatoes in the pot, and then add broccoli to boil.

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

Ingredients for angelica beef broth.

Beef, angelica, ginger, red dates, wolfberry, salt, cooking wine.

Preparation of angelica beef broth.

Put enough water in the soup pot and bring it to a boil, and process the raw beef you bought while boiling the water. Clean the beef with water, then cut it into beef pieces of suitable size, wait for the water in the pot to boil, add the beef pieces, cooking wine, ginger and cook until the beef changes color, then remove and wash the beef. Re-put an appropriate amount of water in the pot, put the beef into it, add cooking wine, ginger, angelica, red dates, wolfberries, etc. to boil over high heat, turn to low heat and simmer until the beef is cooked and rotten, and add an appropriate amount of salt before leaving the pot.

The edible effect of angelica beef soup.

Angelica beef soup is a very good food, eating it is helpful for our health, we can eat angelica beef soup to play a good tonic effect. First of all, we know that beef is a food with high nutritional value, this is because the protein content in beef is relatively high, and the types of amino acids in it are also relatively comprehensive, and it contains all the needs of our body, so the nutrition is relatively balanced. In addition, the fat content of beef is still relatively small, so some people who want to increase muscle will choose to eat beef.

If you add an appropriate amount of angelica when cooking beef soup, it can also have a good effect of nourishing blood and qi, strengthening the spleen and stomach, so you can usually insist on eating, don't miss it.

Angelica beef soup is a very healthy health food, as a common health medicinal diet, angelica beef soup is very good to eat, and it is also meaningful to our health, we can eat angelica beef soup to replenish blood and qi, and at the same time can effectively promote our spleen and stomach health, it is recommended that everyone eat angelica beef soup at ordinary times.

Ingredients for beef grits soup.

Beef tendon, green onion and ginger, corn flour, millet flour, flour, ginger slices, green onions, star anise, Sichuan pepper, dried red pepper, coriander.

Preparation of beef grits soup.

Step 1: Put about 600g of beef tendon meat into a pot of cold water, add ginger slices and Shao wine, continue to cook for 5 minutes after boiling, skim off the foam. Turn off the heat and remove the beef, rinse it with running water from the faucet, put it in the stew pot, add ginger slices, green onions, star anise, Sichuan pepper, dried red pepper, and stewed meat spices.

Step 2: Add 1800ml of hot water to the stew pot and set to simmer for 3 hours. The beef is then soaked in the original broth to taste and cooled overnight.

Step 3: Remove the beef slices and strain the beef broth. Heat the beef broth in a pot and add shredded ginger, light soy sauce, a little sugar, white pepper and peppercorn powder to taste.

Step 4: Take an egg and beat it. Corn flour, millet flour and flour are mixed according to 5:1:4, and water is added to form a batter.

Step 5: Pour the batter into the heated beef broth and stir well, turn off the heat and pour in the egg mixture after boiling. Put it in a bowl, add the beef slices that were originally made, grind the black pepper, add balsamic vinegar, sesame oil, and sprinkle with coriander. Serve it hot and taste even better with churros.

The raw materials are mainly meat, wheat rice, green onions, ginger, five-spice powder, salt, flour, etc., and some are added with sand kernels, male cloves, tangerine peel, cinnamon, purple bean peeled, star anise, cumin, jade fruit, cinnamon, angelica, ginger, pepper and other Chinese herbs to increase the function of warming the spleen and stomach. The pot used to make grits is also different from the general pot, it is several times larger than the ordinary pot, and the biggest difference compared with the ordinary pot is that it has a neck, the so-called neck is a 50 cm high circle with stainless steel on the top of the pot, it is said that this is to prevent the fragrance from running.

Soak the wheat in water overnight to make it easy to soften, put water in the pot, concentrate the chicken broth base, boil and boil. You can also use liquid chicken soup, the taste will be more intense, when the wheat is soft but not rotten, add ginger powder, pepper powder, pepper powder, a little salt, mix with cold water and stir well, pour it into the pot and boil. Crack an egg into a bowl, stir well, and pour in the boiling soup.

There are four major particularities in drinking grits, namely hot, spicy, fragrant and fat. A bowl of hot grits with fried dough sticks, baked cakes, baked cards, etc. is a wonderful breakfast to enjoy. There are three kinds of grits: beef grits, mutton grits and chicken grits, with mutton grits being the most common and chicken grits being precious.

。The following is an example of chicken grits, and the other grits are basically the same:

Raw materials] 10 net fat old hens (about 18 kg), 2 kg of barley kernels, 70 kg of water, green onions, ginger, fine medicine packets, soy sauce, salt, pepper, monosodium glutamate, flour and other appropriate amounts.

Method: 1) Add water to the pot and bring the old hen to a boil, skim off the foam;

2) Add barley kernels, packets, green onions, and ginger and cook over low heat for 2 hours, then remove the chicken and let it cool;

3) Tear the chicken into shreds and place in a bowl. Put the chicken skeleton in a pot and cook it over low heat for 2-3 hours;

4) Remove the skeleton, green onion and ginger, and medicine bag from the chicken broth, add soy sauce, salt, green onion and ginger rice, make a thin soup with thin flour water, put it in a bowl with shredded chicken, and pour vinegar and sesame oil to serve (about 200 bowls).

It is mainly made of fatty beef and mutton and hen as raw materials, with barley kernels, ingredients, green onions, ginger, chili peppers, peppers, monosodium glutamate, and salt. The production method is: the first night to wash the white chicken, beef and mutton, filter out the blood water, put it in the wooden tube on the pot, then boil the water, and then put in the barley wheat kernels, green onions, ginger, ingredients (including pepper, fennel, cloves, grass fruit, grass cardamom, three generations, cinnamon, ginger, etc., put into a bag), chili pepper (put into a bag), boil for 4 hours, change to simmer and cook for another 1-2 hours, simmer tightly, can not run gas.

The next morning, boil the boiled soup pot, mix it with an appropriate amount of boiling water and sauce, and add monosodium glutamate and pepper after boiling the pot. To eat, put a long spoon into a bowl, drizzle with sesame oil, and sprinkle a handful of chives or garlic sprouts on the soup noodles. This soup has been boiled repeatedly, it is not fishy, delicious and delicious, and the fragrance is good.

It eats meat without seeing meat, the original soup is original, and the aroma is attractive. This soup is especially popular in winter because it is based on a variety of meats and has several ingredients, high calories and full flavor. The meat of grits was only used in cattle and mutton in ancient times, and after it was introduced into the mainland, chicken and duck meat were used, and later the Han people made pork grits.

Among them, chicken grits taste the best. There are four major particularities in drinking grits, that is, hot, spicy and fragrant, and a bowl of hot grits is eaten with fritters, baked cakes, oil cakes, steamed dumplings, etc., which is a beautiful breakfast to enjoy. Grits are not only delicious and nutritious, but also have the effects of dispelling wind and cold, appetizing, diuretic, and antinausea.

Ultra-detailed beef broth recipe.

Boiling soup at home all the year round, each time I catch about 100 spices for two months, the soup is very good whether I 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.

The main event is coming, putting the material. I converted the ingredients into common units, a level spoon of cumin (a spoon for general meals), a level spoon of Sichuan pepper, three star anise, and a piece as big as a disposable lighter of cinnamon, which is basic, and whether it can be done depends on the determination of foodies, hehe. 2 meat coars, 2 grass fruits, 4 fragrant sand, 1 fragrant fruit, 2 bib, 10 cloves, 4 xinyi flowers, 4 angelica slices, 1 piece of good ginger, 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, scoop the meat for about 2 hours, and use chopsticks to easily pierce the big head; After about 4 hours, the bones can be removed with chopsticks.

The steps to boil beef broth are as follows:

Ingredients: half a pound of raw beef, beef bone sticks, half a bowl of butter, a little green onion, ginger, garlic, 4 chili peppers.

1. First of all, put the prepared beef in cold water, soak him for two hours, and soak the blood in the beef out.

2. Soak the beef in a pot with cold water, then bring to a boil over high heat. After the pot is boiled, there will be a lot of foam on it, and we use a spoon to skim off the foam on it.

3. Add the chopped green onions, ginger, garlic and chili peppers as the ingredients for cooking meat, and wrap it in a gauze.

4. Put the prepared packet into the pot, simmer for two hours, then take out the beef, and teach the oil on the beef broth to skim it.

5. Then pour in the blood water soaked before, pour it into the pot, and then boil it over high heat to skim off the foam on it, so that the delicious beef soup is ready.

Precautions: To make beef soup, you must cook it once in advance to remove the blood water, otherwise the taste of the blood water will affect the aroma and taste of the soup. It is best to add enough water to boil the soup at one time, if you mix less, remember to add boiling water if you want to add it halfway.