Beef Consomme(niu rou qing tang )

Beef clear soup method:

Raw materials for making beef clear soup:

500g beef tendon, 1 onion, 500g beef bone, 50g carrot, 10g ginger, 25g celery, 50g soy sauce, 5g refined salt, 3G monosodium glutamate, 2G chili oil, 2500ml water, sesame (baked).

Processing steps of beef clear soup:

1. Wash the beef, cut it into 6cm long and 2cm wide strips, smash the bone of the beef stick with a machete, and wash it; remove the root of celery, wash it, peel the scallion and carrot, wash it, cut it in half with a knife, put it on the stove board, and bake it into dark yellow, so as to improve the color and keep the soup straight.

2. put 2500 milliliters of water into the saucepan, put the beef and beef bone on the boil, then skim the blood and cook for a while, then cook in a small heat. Meanwhile, add the onion, carrot and celery into the pot. The beef and ox bone must be cooked with foam when the blood is too much. Otherwise, it will make the color of the soup fishy and fishy.

3. After cooking for 3 hours, fork the beef with a fork. If you can fork it in, it is cooked. Take out the beef and filter the soup with a basket or cloth to remove impurities.

4. After boiling, add beef soup, beef sticks and raw meat

Characteristics of beef clear soup:

The soup is clear, tasteful and light yellow.

Beef Consomme

Beef clear soup is a salty and delicious food made of beef tendon, onion, beef bone, carrot, ginger, celery, soy sauce, refined salt, monosodium glutamate, chili oil, water, sesame and other materials.

Traditional Chinese dishes, soup clear, Yuwei, fresh not greasy, light yellow color.

Ingredients needed

500g beef tendon, 1 onion, 500g beef bone, 50g carrot, 10g ginger, 25g celery, 50g soy sauce, 5g refined salt, 3G monosodium glutamate, 2G chili oil, 2500ml water, sesame (baked)

Production process

1. Wash the beef, cut it into 6cm long and 2cm wide strips, smash the bone of the beef stick with a chopper and wash it; remove the root of the celery, wash it, peel the onion and carrot, wash it, cut it in half with a knife, put it on the stove plate and bake it into a dark yellow. In order to improve the color and keep the soup;

2, put 2500 milliliters of water into the skillet, put the beef and beef bone on the boil, then skim the blood and cook for a while, then cook in a small heat. Meanwhile, add the onion, carrot and celery into the pot. The beef and ox bone must be cooked with foam when the blood is too much. Otherwise, the soup will not taste right and smell fishy.

3. After cooking for 3 hours, fork in the beef with a fork. If you can fork in the beef, it is cooked. Take out the beef and filter the soup with Luo or fine cloth to remove impurities;

4. After boiling, add beef soup, beef sticks, ginger powder, bring to a boil, then add soy sauce, salt, monosodium glutamate, adjust the taste, pour in chili oil, sprinkle sesame, and then out of the pot.

What to eat

nutritive value

1. beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and postoperative care of people in the supplement blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm stomach, is a good product of the season.

2. Beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and stopping salivation. It is suitable for people with hidden middle Qi, shortness of breath and body deficiency, weak muscles and bones, anemia, long illness and yellow and dizzy face;

3. Buffalo can soothe the fetus and invigorate the spirit, while yellow beef can soothe the middle and replenish qi, strengthen the spleen and stomach, and strengthen the tendons and bones.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Niu Rou Qing Tang