How to cook beef bones and how to make beef bone soup delicious

250 grams of cooked beef, 2500 ml of chicken broth, 500 grams of potatoes, 4 eggs, 50 grams of sesame oil, 15 grams of salt, 2 grams of pepper noodles, 2 grams of Sichuan peppercorns, 150 grams of tomato paste, 500 grams of spinach, 20 grams of vinegar, 1 gram of chili oil, 10 grams of sesame seeds (baked), 2 shallots, 2 carrots.

1. Peel the shallots, wash them and cut them into shreds; sliced cooked beef; Eggs are boiled, peeled and cut in half; Pick and wash the spinach and cut it into centimeter pieces; Peel the potatoes and cut them into cubes; Peel the carrots, wash them and cut them into oblique slices.

2. In the wok, put in sesame oil, heat, put in the shredded shallots and stir-fry to make the fragrance, put the carrot oblique flower slices, add peppercorns and simmer half-cooked, put tomato sauce, simmer until the oil is red, and make soup.

3. Put the chicken broth in the boiled soup, put in the potato cubes, simmer nine years when it is ripe, add the stewed soup, add salt, pepper noodles, vinegar, chili oil, and adjust the good taste.

4. 5 minutes before eating, put in the beef slices and spinach segments, pick off the peppercorns, boil, remove the pot, put it in a bowl, put half a boiled egg in each bowl, sprinkle with sesame seeds, and you can.

Put 3000 grams of water in the pot, put the beef and beef bones in at the same time, first boil on a high fire, then skim off the blood foam, cook for a while, and then move to a slight heat to cook (do not boil).

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.

It takes about 2-3 hours to cook the soup with the above amount, 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 needs to be cooked again, after the meat is all cooked, it needs to be filtered with Luo or a muslin cloth to remove impurities, and it can be served.

1.Bring the water to a boil, pour a little cooking wine, and put it into the stick bone to scald the blood water and remove it.

2.Clean the rod bones with running water and set aside.

3.Add cold water to the pressure cooker, put in the washed stick bones, add a little cooking wine, put star anise, cinnamon, green onions, ginger, bring to a boil over high heat, pour in a little white vinegar, cover, turn to medium-low heat and press for 40 minutes, turn off the heat.

4.Diced tomatoes, shredded cabbage, chopped chives and set aside.

5.In a casserole, add an appropriate amount of beef bone broth, add tomatoes, bring to a boil, cook for 5-10 minutes until the tomatoes become soft, then add cabbage and cook for 3-5 minutes, add salt, tomato paste, chicken essence and mix thoroughly, and finally add chopped chives.

1) Wash and cut off the bones to expose the bone marrow. Wash the carrots, peel and cut into cubes. Wash the tomatoes and cut them into cubes. Wash the coconut and break it into small flowers.

2) Add an appropriate amount of water to the pot, put the beef bones, bring to a boil over high heat, turn to low heat, simmer until the soup is milky white, the bone marrow in the bones flows out, and add salt to taste.

3) Put carrots, cauliflower and tomato cubes in the beef bone broth, continue to simmer over low heat, until the carrots and cabbage are soft and the tomatoes are melted. Serve immediately.

Ingredients: beef bones, green onions, ginger, radish, coriander.

Seasoning: Huadiao wine, salt, vinegar.

Method steps.

Wash the beef bones and soak them in clean water for 2 hours (change the water during the period), then add the soaked beef bones to cold water and boil, remove and rinse off the foam.

Put the beef bones back into the pot, add enough water, and bring to a boil over high heat, skimming off the foam during the process.

Slice the ginger, chop the green onion, peel and cut the radish, and set aside for later use. Wait until the foam starts to decrease, then add the spare green onion and ginger.

Then add Huadiao wine, a little vinegar, turn to medium heat, continue to boil, continue to skim off the foam during the period, until there is no more foam.

After boiling for about 4 hours, put the radish into the pot, add the boiled beef bone broth, cook until the radish is cooked and soft, and add an appropriate amount of salt to taste. PS: Add a little coriander when eating, the taste is better.

end precautions.

Beef bones, with a heavier cow smell, are stored in the blood foam, when cooking, you need to wait by the side, keep skimming off the foam, patience is the whole secret.

1. Wash the beef bones first, soak them in cold water, come out with bleeding water, change the water two or three times halfway, put them in the pot, remember to put a few slices of ginger in the pot under cold water, and a little cooking wine to remove the fish.

2. At the same time, prepare the ingredients, peel the carrots and Huaishan, it is best to wear gloves, the mucus of Huaishan will make your hands very itchy, and cut the hob pieces.

3. Soak the red dates, wolfberries and dates, and after the water is boiled, let the beef bones turn over and roll over, so that the blood water will flow out, so that the soup will be very clear, prepare a plate of warm water, and add the beef bones with blood to the casserole.

4. Put all the ingredients into the pot and pour an appropriate amount of hot water.

5. After the water boils, use a spoon to scoop up the foam that floats up, turn off the low heat and simmer.

Summary. Hello dear <>

Beef bones are simmered in hot water and delicious, and enough water should be added at one time, so that the protein rich in beef does not need to be lost too much, as well as nutrients such as amino acids. After the heat boils, turn to low heat and cover and simmer for about an hour, so that the soup will become thick and milky. Don't cook it for too long and cause the flesh to separate.

When stewing beef bones, you can serve them with radish, hawthorn, tangerine peel and even tea leaves, which can make the meat of the beef bones more tender and easy to cook. Put salt zui later, it is better to use a casserole. <>

How do you stew beef bones to make them delicious?

Hello dear <>

Beef bones are heated and simmered in water to be delicious, and the amount of limb fluid should be added at one time, so that the protein rich in beef does not have to be lost too much, as well as nutrients such as amino acids. After the heat boils, turn to low heat and cover and simmer for about an hour, so that the soup will become thick and milky. Do not cook for too long and cause the flesh and bones to separate.

When stewing beef bones, you can serve them with radish, hawthorn, tangerine peel and even tea leaves, which can make the meat of the beef bones more tender and easy to cook. Put the salt zui later, and use a casserole to better ambush. <>

Cattle bones for the bovine family Lu Kai animal Huang cattle or buffalo bones, taste Zen leak sweet, xing warm, no du, rich in camp early attack year of the year, is a common calcium supplement material, generally used in soup to eat, delicious. It has the effects of strengthening the spleen and appetizing, beautifying the skin, and supplementing calcium. <>

Kiss, Swift Ruler Beef Bones can be stewed with the following steps:1Soak the beef bones in cold water for 30 minutes to 1 hour to remove blood and impurities.

2.Put the beef bones in a saucepan, add enough water, a little more than the beef bones, and bring to a boil over high heat to skim off the foam. 3.

Add ginger slices, green onions, cooking wine, salt, pepper and other seasonings, which can be adjusted according to the personal taste of Mu Qiao. 4.Reduce the saucepan to low heat, cover and simmer slowly for 2-3 hours until the beef bones are simmered and the soup is rich.

5.Finally, you can add vegetables, tofu and other ingredients, and simmer for a while to make the flavor more intense. Notes:

1.It is best to choose the part with bone marrow on the beef bones, so that the soup will be more delicious. 2.

When stewing beef bones, you should control the heat well, too high heat will destroy the taste of the soup, and too low heat will cause the stew to not rot. 3.When stewing beef bones, remove the foam frequently to keep the soup clear.

4.The stewed beef bone broth can be filled with the right amount of seasonings such as soy sauce, vinegar, chili, etc., depending on personal taste.

Summary. Good afternoon, dear<>

Your question: How do you stew beef bones to taste good? Answer:

First of all, you need to prepare some fresh carrots, potatoes, green onions, garlic, shiitake mushrooms and other vegetables, then put the bones into boiling water to blanch, wash them and put them in clean water to cook, then put them in a saucepan with vegetables to stew, add an appropriate amount of salt and other seasonings, simmer slowly over low heat, and finally be sure to add a little oyster sauce, so that the beef bone stew will be more delicious and delicious.

How do you stew beef bones to make them delicious?

Good afternoon, dear<>

Your question: How do you stew beef bones to taste good? Sideword answers to the large paragraph:

First of all, you have to prepare some fresh carrots, potatoes, green onions, garlic, shiitake mushrooms and other vegetables, and then put the bones into the imitation boiling water to blanch, wash and put them in clean water to cook, and then put them in a stew pot with vegetables to stew, add an appropriate amount of salt and other seasonings, simmer slowly over low heat, and finally be sure to add a little oyster sauce, so that the beef bone stew will be more delicious.

Pro, beef bones can nourish the liver and replenish deficiency. The kidneys tremble the main mausoleum or bone, and give birth to the marrow. Therefore, beef bones are a good product for tonifying the kidney, which can strengthen muscles and bones, and is used for cold pain in the waist and knees, weakness and weakness.

In addition, beef bones are rich in collagen, and daily consumption can play a role in delaying aging.