Beef and pickle soup(niu rou pao cai tang )

Beef pickle soup method:

Raw materials for making beef pickle soup:

Chinese cabbage pickle 500g, potato 250g, mushroom 100g, chili sauce 100g, butter 150g, boiled beef 250g, beef broth 3000g, vinegar 50g, salt 20g, pepper 5g, ginger 10g, monosodium glutamate 3G, scallion 20g, sesame oil 10g, starch 15g.

Processing steps of beef pickle soup:

1. Peel, wash and shred carrots; shred cabbage and pickles; peel, wash and shred scallions; peel, wash and shred potatoes; rinse and shred mushrooms after water; peel, wash and shred ginger; shred beef.

2. Heat the butter in a frying pan, add shredded green onion and ginger to stir fry the flavor, add shredded carrot and potato, stir fry, add beef clear soup, add spicy sauce, and simmer until ripe.

3. Add shredded pickles and beef, bring to a boil, add salt, vinegar, monosodium glutamate, pepper noodles and shredded mushrooms, adjust the taste, cook well, add water starch, thicken with glass, and pour in sesame oil.

4. When eating, put 2 pieces of shredded beef, shredded pickles, vegetables and soup on the soup plate.

Characteristics of beef pickle soup:

It is fresh, salty, spicy, sour, tender and delicious.

Beef and pickle soup

Chinese cabbage pickle 500g, potato 250g, Tricholoma matsutake 100g, chili sauce 100g, butter 150g, boiled beef 250g, beef broth 3000g, vinegar 50g, salt 20g, pepper 5g, ginger 10g, monosodium glutamate 3G, scallion 20g, sesame oil 10g, starch 15g

essential information

Beef pickle soup

[cuisine] Korea

[taste characteristics] fresh, salty, spicy, sour, tender and refreshing, delicious and pleasant

Production process

1. Carrot peeled, washed and shredded; cabbage pickle shredded; scallion peeled, washed and shredded; potato peeled, washed and sliced; Tricholoma matsutake watered, washed and shredded; ginger peeled, washed and shredded; boiled beef sliced 2. Heat the butter in a frying pan, add shredded scallion and ginger to stir fry the flavor, add shredded carrot and potato, stir fry, add beef clear soup, add spicy sauce, and stew until it is mature. 3. Add shredded pickle and shredded beef, bring to a boil, add salt, vinegar, monosodium glutamate, pepper noodles, and mushrooms, adjust the taste, cook well, add water, divide, thicken with glass, and pour sesame oil 4. When eating, put 2 pieces of shredded beef, shredded pickles and all kinds of vegetables and soup on the soup plate

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Niu Rou Pao Cai Tang