beef broth(niu rou tang )

Beef soup method:

Ingredients for beef soup:

Beef soup 1500 ml, 250 g beef rump tip (or beef neck), 30 g green onion, 2 cloves garlic, 40 g soybean oil, 4 mushrooms, 8 g chili sauce, 30 g soy sauce, 15 g refined salt, 15 g cooking wine, 2.5 g black pepper, 8 g sesame oil.

Beef soup production steps:

1. First make beef soup: pour 45g soy sauce and 16g sesame oil into a porcelain basin, then add 8g soy sauce and 4G chili oil, then add 10g mashed garlic, 3G salt and 24g, then add 1200ml water, stir well to make beef soup.

2. Wash the rump tip of the cattle, remove the fascia, and cut into small pieces; peel the scallion, wash it, and cut into 5cm long strips, and then cut it straight; peel the garlic, and pat it into pieces for use.

3. Heat the frying pan with high heat, add soybean oil, when it is 50% hot, add diced beef, stir fry until it is yellowish brown, add green onion, ginger powder and water mushroom powder, stir fry for 2 minutes, then add hot sauce, prepared beef broth, soy sauce, refined salt and cooking wine, bring to a boil, stir well, simmer for 10 minutes, adjust the taste and add black pepper. inverted

Characteristics of beef soup:

The taste is spicy, the beef is delicate and the soup is delicious.

beef broth

Beef soup is a traditional food of the Han nationality. The main ingredients are beef and beef. Beef soup is made from beef bones. When cooking beef, it must be soaked to remove blood stains and clean internal organs before cooking. Also with homemade butter, fried Huaijiao (red dry pepper) made into red oil.

Beef soup is mainly soup, but it is tasteless if it is not mellow. However, there are many ways to scald beef soup, all of which use local specialties: Huaiyu flour, Luohe mung bean cake, Bagongshan bean curd skin (thousand pieces, hundred pages), qijidou Yuanzi, etc. Huainan beef soup is rich in raw materials, full of flavor and rich in flavor.

Characteristics of dishes

Huainan is located on the South Bank of the Huaihe River, adjacent to the Bank of Huainan river. It has four distinct seasons and rich products. It is especially rich in cattle and sheep. It also has its own unique processing of beef. Beef soup is the most delicious food of Huaishang people, and the most important food for breakfast. It is popular in the land of Jianghuai, forming a unique local snack. Huainan beef soup gives full play to the characteristics of Anhui cuisine. It tastes fresh, salty and spicy. This is also the biggest feature of Anhui cuisine. Huainan beef soup has its unique flavor, which is delicious and tender.

origin

Huainan beef soup is a famous snack in the area of Jiang, Yu and WAN. It is made of dozens of tonic herbs and bittern in a certain proportion, processed by traditional technology, and boiled for a long time. It is delicious, not black soup, not too much to drink, not too hot, not too dry throat, with vermicelli and dried silk. The origin of Huainan beef soup: during the reign of Emperor Qianlong of the Qing Dynasty, Zhang Zheng, an academician from Huainan, studied herbs deeply and was good at food. He once served as a senior official of imperial cuisine and was deeply loved by the emperor. After returning home, he went back to the Bank of the Huaihe River and handed down the secret recipe of the Qing Dynasty to later generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of the Huaihe River and spread all over the country. You can never get tired of eating it. Shouxian beef soup is similar to it, but slightly different, and each has its own advantages.

practice

Luoyang soup

The main ingredient of "sweet" beef soup is beef bone. At 6 p.m., the boss put a large number of cracked cattle bones in a big pot about one person deep and 2 meters in diameter, added water and homemade spices, boiled the soup, and then simmered it all night. In this way, the bone marrow and collagen body in the cattle bone can be boiled into the soup.

Soup beef is also very fastidious, large pieces of beef must be removed butter, cooking time to grasp the heat. Long time, rotten, cut into thin slices, short time, not tasty. Therefore, the beef in the "sweet" beef soup is a large piece of thin slices, which melt into the mouth immediately, full of fragrance and endless aftertaste.

In a large bowl with a capacity of more than 1000 ml, grab one or two large pieces of beef and pour into the boiling soup, which is fragrant. The local people like to soak the sliced bread into the soup. The softer the sliced bread is, the more delicious the broth will be.

Many people tend to overlook this point when comparing. Most of the beef soup in Luoyang is only open in the morning.

Stewed soup

Soup application: stewed beef soup is delicious, refreshing, with a touch of glycol taste, and can be used as the base of home soup. It can be cooked with more vegetables, which is more nutritious.

Ingredients: 1 ox bone, half onion, half carrot, half radish, 1 onion, 1 ginger, 1 star anise, 2000 ml water.

Seasoning: ingredient a: 1 tsp rock sugar, 2 tsp rice wine.

Material B: appropriate amount of salt.

1. First, wash the beef big bone soup and set aside; peel the carrot and white radish, wash and cut them into pieces; wash the scallion and ginger, cut the scallion into sections and cut the ginger into slices;

2. Add water to open the pot, add all the ingredients and beef bones, add material a, simmer for 90 minutes, and finally add material B to taste;

PS: why add carrots and radishes to beef stew? Because radish itself contains natural pungent and sweet taste, on the one hand, it can eliminate the fishy smell of beef bone, improve the taste of soup, and make bone juice more fragrant and mellow. You can also use only one carrot to wash and stew without peeling.

Spicy soup

Material Science:

One big beef bone, half onion, half carrot and half white radish, 30g dried fish, one red pepper with oil, 3tsp rock sugar, 2000ml water.

Brine package:

20 grams of dried pepper, 10 star anise, 3 teaspoons of Zanthoxylum bungeanum, 2 bay leaves.

flavoring:

Ingredient a: 2 tbsp chili bean paste, 1 tbsp chili powder.

Ingredient B: 2 tbsp rice wine, 1 tbsp soy sauce, 1 tbsp salt.

1. Put the beef bone in boiling water and wash it. Put the marinated material into a cloth bag and bind it tightly to make it into a marinated bag for standby. Chop up the pepper with oil, wash the onion, ginger and garlic, cut them into small pieces, peel and shred the onion;

2. Heat the salad oil in the pan, add rock sugar and stir fry over low heat to get the color of sugar. Add material a and pepper with oil and saute until fragrant. Add onion, onion, ginger and garlic to stir fry until fragrant to make spicy soup;

3. Put 2000 ml water into the pot and bring to a boil. Put in the hot beef bone, dried fish, marinated bag and spicy soup. Then add material B and simmer for 2 hours.

Carrots, white radish can not be eaten at the same time, this method is wrong!

Delicious red wine

Ingredients: 600 grams of beef, 1 / 2 onion, 1 / 2 carrot, 1 potato, 10 pods of Dutch bean (or sweet bean)

Accessories: 1 / 2 bottle of red wine, 1 teaspoon of salt and 1 teaspoon of black pepper, 1 pinch of coriander powder

1. Wash the beef and cut it into pieces. Scald it to remove the fishy smell. Remove and set aside. Peel and film the onion, carrot and potato, cut them into pieces and set aside;

2. Tear off the dice of the Dutch bean (or sweet bean), wash and set aside;

3. Put beef in the pot first, then add water to submerge it. Bring it to a boil over high heat and simmer for 30 minutes over low heat;

4. Add the materials from method 2 to method 4, pour in red wine, bring to a boil, reduce the heat and simmer for 30 minutes until the beef is well done and tasty;

5. Then add the peas (or sweet beans) to method 5, add salt and black pepper to taste, cook for a while, and serve with coriander powder.

Tips: red wine is brewed and fermented from red grapes. Moderate drinking can protect heart and blood vessels, improve lipoprotein metabolism, and has antioxidant effect, delay skin aging and ruddy complexion. It has positive effect on body and mind. Because the red wine in this recipe has been cooked and the alcohol has volatilized, it is better to drink it raw. Beef contains many kinds of amino acids needed by human body. It is a complete protein food. Its nourishing effect is as famous as Astragalus membranaceus.

Efficacy: red wine with beef can not only nourish the spleen and stomach, strengthen muscles and bones, protect heart and blood vessels, but also maintain the internal blood vessels, nervous system and external skin of the head and body. Features: Beautify cheek skin, prevent neck muscle aging wrinkles, add blood gas, ruddy face.

Tomato soup

Ingredients

250 grams of cooked beef, 2500 ml of chicken soup, 500 grams of potatoes, 4 eggs, 50 grams of sesame oil, 15 grams of salt, 2 grams of pepper, 2 grams of pepper, 150 grams of tomato sauce, 500 grams of spinach, 20 grams of vinegar, 1 gram of chili oil, 10 grams of sesame (baked), 2 onions, 2 carrots.

1. Scallions peeled, washed and shredded; Cooked Beef Sliced; eggs boiled, peeled and vertically cut in half; spinach picked and washed and cut into 1.5cm segments; potatoes peeled and cut into pieces; carrots peeled, washed and sliced 2. In the frying pan, add sesame oil, heat up, stir fry the shredded onion, add carrot slices, add Chinese prickly ash, simmer half cooked, add tomato sauce, simmer until the oil is red, make a soup. 3. Put chicken soup into the boiling soup, put potato pieces into it, simmer until it is mature, add the stewed soup, add salt, pepper noodles, vinegar, chili oil, adjust the taste. 4. 5 minutes before eating, add beef slices, spinach section, pick out pepper, boil, out of the pot, Sheng into a bowl, each bowl put half a cooked egg, sprinkle sesame, you can

Chinese PinYin : Niu Rou Tang