How to make the best beef soup to taste Ask for help zm nong hao chi

The method of Sihuainan beef soup is relatively simple, and the key is the taste. First use beef bones to boil soup, preferably beef stick bones, after the beef bones are boiled into white soup, add dried red pepper, Sichuan pepper, ginger and other ingredients, when serving the soup, put the scalded vermicelli, bean cake and cooked beef slices into a bowl to add the soup, and then put coriander and minced garlic to mix, on the local unique shortbread, the taste is really great. Beef broth is not only delicious, but also nutritious, and drinking a bowl of beef broth every morning will make you feel refreshed throughout the day.

Huainan beef soup is particular about the selection of materials, 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, all can be cooked 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, giving people the feeling is:

The soup is rich and mellow, spicy and palatable, rich in raw materials, full of flavor and thick flavor, and has an endless aftertaste, suitable for all seasons.

Beef (fat and lean) 640 grams.

Angelica 40 grams, dates (dry) 60 grams, salt 3 grams Angelica beef soup preparation:

1.Wash the beef and cut into cubes;

2.Angelica, red dates (pitted) washed;

3.Put all the ingredients into the pot, use an appropriate amount of water, and boil until boiling;

4.Cook on low heat for 2-3 hours, season with salt and start

One is that fresh meat is good. One is the seasoning, the heat. If you don't control the heat well, any soup can be boiled with a strange taste. The seasoning problem is not easy to solve. You can only constantly debug according to your own taste. In general, MSG in stores is particularly heavy.

Beef bones stewed in a soup base for beef stew. In addition, the specific seasoning depends on your personal preference. I haven't drunk Fujian beef soup. But it is estimated that it is the flavor of beef bones, beef, green onion crisp and pepper or other herbs and the like.

Raw material problem! Instead of buying supermarket beef (that's water-infused meat and fast-growing cattle), go to the small suburban farmers' market and buy locally killed cattle.

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

To have one’s hands tied!!! Freshly slaughtered meat is sure to be good!

1. Ingredients: 250 grams of beef, 6 teaspoons of sweet potato powder, appropriate amount of coriander, appropriate amount of green onion, appropriate amount of millet pepper, appropriate amount of ginger, and a little salt.

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

2) Pour in ginger, cooking wine, salt, oil, sweet potato powder.

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.

4) Prepare the ingredients you need, if you don't like to eat it, don't add it.

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

6) After the water is boiled, turn down the heat and put in the beef, when it is down, it must be put one by one, and then turn the heat to high to skim off the foam. (If you like to drink thick soup, you can use 2-3 teaspoons of sweet potato powder and thicken it with water deficit and put it into the soup, and if you don't like to drink it, ignore the thickness) boil for 2-3 minutes, add salt and monosodium glutamate.

7) After the beef broth is put into a bowl, add minced ginger, millet pepper, minced green onion, fragrant lead and minced vegetables, which is tender and spicy, which is very enjoyable.

1. Ingredients: 1 beef bone, half an onion, half a carrot and half a white radish, 30 grams of dried fish, 1 red pepper soaked in oil, 3 teaspoons of rock sugar, 2000 ml of water.

2. Marinated bun: 20 grams of dried chili peppers, 10 star anise, 3 teaspoons of Sichuan peppercorns, 2 bay leaves.

3. Seasoning: Ingredient A: 2 tablespoons spicy bean paste, 1 tablespoon chili powder. Ingredient B: 2 tbsp rice wine, 1 tbsp dark soy sauce, 1 tsp salt.

4. Blanch the beef bones in boiling water and wash them, and put the brine bag material into a cloth bag and tie it tightly to make a brine bag for later use; Finely chop the oily chili peppers, wash the green onions, ginger and garlic, finely chop, peel and shred the onions.

5. Pour an appropriate amount of salad oil into the pot and heat it, add rock sugar and stir-fry over low heat to make the sugar color, add ingredient A and oily chili powder and stir-fry until fragrant. Then add onions, green onions, ginger and garlic and stir-fry until fragrant to make a spicy soup base.

6. Pour 2000ml of water into the pot and boil, add the scalded beef bones, small dried fish, marinated buns and spicy soup base, and then add Ingredient B and simmer together for 2 hours.

1. Rinse the beef with water and cut it into slices against the grain.

2. After cutting, put it in a large bowl, add a small half spoon of white pepper, a few drops of concentrated chicken juice (if not, you can replace it with chicken essence), a small spoon of cooking wine, a small spoon of oysters and a small spoon of salt, and stir well.

3. After the beef and sauce are mixed well, add a small handful of sweet potato starch, grasp the beef evenly, so that the surface of each piece of beef is evenly coated with starch, and finally add a little sesame oil and stir well to add fragrance to the beef, which can make the beef easier to spread out in the pot and will not stick together. (If it is dry after adding starch, you can add a little water.) )

4. Cut the millet pepper into small rings, chop the coriander and shallots into minced pieces, and cut the ginger into thin strips for later use.

5. Put a little millet pepper rings, a little chopped coriander and chopped shallots in a bowl.

6. Pour oil into the pot, add the chopped ginger and a little green onion and stir-fry until fragrant, pour in a large bowl of water, add salt and chicken essence to taste.

7. After the soup in the pot boils, put the beef into the pot and push it with a spoon or spatula to spread the beef.

8. Wait for the beef to change color and the soup in the pot to boil, then it can be cooked.

1. How to make beef soup delicious and delicious.

1. Wash the beef with water and cut it into 3 pieces with a knife; The bones of the cow were broken with a machete and washed with water; Remove the celery roots and wash them; Peel off the carrots and shallots, wash them, open them in two, then place them on a stove board and bake them until they are dark yellow (to preserve the color of Titian).

2. Put 3000 grams of water in the pot, put the beef and beef bones in at the same time, boil on the fire first, then skim off the blood foam, cook for a while, and then move to the low heat to cook (do not open wide). Beat the foam while cooking (because there is a lot of blood stains on beef and beef bones, so it is necessary to beat the foam many times.) If the foam is not made in time, the soup is easy to become a dirty bag, and its taste is fishy).

At the same time, boil the salt, shallots, carrots and celery together.

3. It takes about 2-3 hours to cook the soup with the above amounts. Because the texture of the beef is old and tender, when it is cooked to the end, you can use a fork to intersperse the meat pieces, if the fork is light into the meat, that is, it is cooked thoroughly, if the meat is hard, it is laborious to insert it, and the blood water comes out of the fork hole after pulling out, and it is still necessary to cook it again, and after the meat is all cooked, it needs to be filtered with Luo or muslin cloth to remove impurities, and it can be served.

Characteristics: The soup is light yellow, clear, delicious in smell, rich in nutrition, and can be used to make soups, hot dishes and various small divisions.

2. Nutritional value.

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, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's good tonic products;

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

1. Beef is rich in sarcosine, and the sarcosine content in beef is higher than any other food, which makes it particularly effective for growing muscle and building 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. Help you enhance immunity, promote protein metabolism and synthesis, thereby helping the body recover after intense training.

3. Zinc is another antioxidant that helps synthesize protein and promotes muscle growth.

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

The most authentic way to make beef broth is as follows:Tools Ingredients: 1500 grams of beef, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of wolfberry astragalus.

1. Wash the beef and soak it in bloody water.

2. Astragalus of wolfberry.

3. Bring the beef to a boil to remove the foam.

4. Add seasoning, cover the pot and simmer for about 2 hours.

5. Finely chop the green onion and chop the coriander.

6. Put the chopped green onion and coriander into a bowl, add an appropriate amount of salt to Lingqi Jiashixiang, and put the boiled beef ruler kernel broth into the bowl.

Cuisine and efficacy: Beijing cuisine.

Ingredients for making beef broth:

Two catties of beef, Sichuan pepper, 5 grams of ingredients, made into seasoning bags, green onions, 25 grams of ginger, refined salt, monosodium glutamate, sesame oil, rice wine, and minced coriander.

Detailed steps for the preparation of beef broth.

Wash the beef and cut into cubes.

Pour boiling water into the pot, put the whole beef into the pot, boil and skim off the foam, add the pepper bag, green onion and ginger, rice wine, cover the pot, add salt and simmer for 1 hour over low heat, and then put other seasonings and stew for an hour to be crispy. Pick out the large bags of green onions, ginger and peppercorns, add monosodium glutamate and sesame oil, remove from the pot, and sprinkle with chopped coriander.

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