ox tail soup(niu wei tang )

Method of oxtail soup:

Raw materials for making oxtail soup:

750g oxtail, 250g canned bamboo shoots, 75g Tricholoma matsutake, 100g peas, 1500ml hot chicken soup, 25g peanut oil, 10g refined salt, 4G pepper noodles, 2G monosodium glutamate, 2 dried peppers, 50g cooking wine, 50g scallion, 15g sesame (baked), 3 large ingredients.

Processing steps of oxtail soup:

1. Wash the Tricholoma matsutake with water and cut it into 3 mm thick umbrella shaped slices; wash the dried peppers and remove the roots and seeds; wash the scallions and cut them into 1.5 cm square cubes; cut the canned bamboo shoots into the same size cubes as the scallions.

2. Remove the dirt from the oxtail, wash it, chop it into sections, put it into a boiling water pot, scald the foam, remove it, wash it, then put it into the pot, add the oxtail, bring it to a boil, skim the foam, add the seasoning, dry pepper and pepper, cook for 4 hours, skim the oil and foam twice in the middle, remove it and wash it after the oxtail is cooked.

3. Put the hot chicken soup into the pan, boil it, and then put the oxtail section to keep warm.

4. Put peanut oil in the stewing pan and heat it to 50%. Put in diced onion and stir fry until it is broken. Put in pieces of birch mushroom and bamboo shoots and stir fry a little. Then add the boiled oxtail soup into the stewing pan

Characteristics of oxtail soup:

The ingredients are fresh and tender, the soup is clear and transparent, mellow and fragrant.

ox tail soup

Oxtail soup, also known as Huangjing wolfberry oxtail soup, is a traditional local famous dish in Guangdong Province, belonging to the Cantonese cuisine Guangfu soup.

Oxtail not only has the function of tonifying middle and Qi, but also has the effect of filling essence and marrow. Compendium of materia medica: "beef has the function of Tonifying the middle and Qi, strengthening the spleen and stomach. Beef can replenish qi, and its effect is the same as Astragalus. Cattle marrow has the function of Tonifying the middle and filling the essence and marrow. Taking it for a long time can prolong life. Li Shizhen said: bovine pith can moisten the lung, tonify the kidney, moisturize the muscles and please the face. It's a wonderful effect to treat fractures and bruises. "

Guang Fu Tang Huang

brief introduction

Guangfu Decoction "Huangjing gouqi Niuwei Decoction"

[cuisine] Cantonese cuisine, Chinese old fire soup [efficacy] tonifying kidney, nourishing Yin, benefiting essence and strengthening bone

Polygonatum

Chinese materia medica: "return to spleen, lung and kidney meridians. It is mainly used for yin deficiency, cough, lung dryness and cough; spleen deficiency, fatigue, little food, dry mouth, thirst; kidney deficiency, weak waist and knees, impotence, spermatorrhea, tinnitus, dark eyes, early white hair, body deficiency and emaciation. " Compendium of materia medica: it can tonify the middle Qi, eliminate rheumatism, and calm the five zang organs. Huangjing can tonify the five kinds of fatigue and seven kinds of injuries, strengthen the muscles and bones, endure cold and heat, benefit the spleen and stomach, and moisten the heart and lung. It can moisten skin and resist hunger. Li Shizhen said: Huangjing accepts the pure Qi of Wuji, so it is a good product for tonifying Huanggong, tonifying all kinds of deficiency, filling the essence, eliminating heat and cold, and killing insects. According to the records of shenxianzhicajing, Huangjing can widen the middle Qi, nourish the five internal organs, make the muscles full and healthy, the bones hard, the strength doubled, the complexion ruddy, the white hair turned black, and the teeth revived.

Chinese wolfberry

Chinese materia medica: "nourishing liver, nourishing kidney, tonifying lung. Indications: liver and kidney deficiency, dizziness, blurred vision, waist and knee soreness, impotence, premature ejaculation, cough, thirst and drink. It is good at nourishing Yin, essence and blood. It is an essential medicine for those with deficiency of liver and kidney. " "Compendium of Materia Medica" records: "Lycium barbarum, tonifying the kidney and producing essence, nourishing the liver and improving the eyesight, strengthening the essence and bone, eliminating fatigue, changing color, whitening, improving the eyesight and calming the nerves, making people live a long life."

Records in ancient books

According to Huangdi Neijing, "the kidney is stored by the essence of the five zang organs and six Fu organs." "Diet health science of traditional Chinese medicine": "kidney is the foundation of nature, and the rise and fall of essence and Qi in kidney determine the growth, expansion, growth, aging and development of human body. It controls the growth and development of brain, bone marrow and spinal cord, so tonifying kidney and essence plays an important role in promoting children's growth and enhancing memory. After middle age, kidney qi deficiency is the root cause of aging, so kidney strengthening and longevity diet plays a very important role

the republic of korea

Beef tail soup

Korean cuisine

[Characteristics] the ingredients are fresh and tender, the soup is clear and transparent, mellow and fragrant

[raw materials]

750g oxtail, 250g canned bamboo shoots, 75g Tricholoma matsutake, 100g peas, 1500ml hot chicken soup, 25g peanut oil, 10g refined salt, 4G pepper noodles, 2G monosodium glutamate, 2 dried peppers, 50g cooking wine, 50g scallion, 15g sesame (baked), 3 large ingredients

[production process]

1. Wash the Tricholoma matsutake with water and cut it into 3 mm thick umbrella shaped slices; wash the dried pepper and remove the roots and seeds; wash the scallion and cut it into 1.5 cm square cubes; cut the canned bamboo shoots into the same size cubes as the scallion 2. Remove the dirt from the oxtail, wash it, chop it into sections, put it into a boiling water pot, scald it with foam, remove it, wash it, then put it into the pot for water purification, put it into oxtail, bring it to a boil, skim off the foam, add large ingredients, dry pepper and pepper, cook for 4 hours, skim the oil and foam twice in the middle, remove it and wash it after the oxtail section is cooked 3. After the net pot into the hot chicken soup, boil, add oxtail section, heat preservation 4. Put peanut oil in the stewing pan and heat it to 50%. Put in diced onion and stir fry until it is broken. Add sliced mushroom and bamboo shoots. Stir fry slightly. Filter the boiled oxtail soup and pour it into the stewing pan. Bring to a boil. Add pea, cooking wine, refined salt, white pepper and MSG. Adjust the taste. Add oxtail and hot chicken soup and bring to a boil 5. When eating, put into six bowls. In the first bowl, put 1 / 6 of oxtail. Sprinkle sesame seeds in each bowl

ternip

Ingredient: ox tail 700g, white radish 400g

Accessories:

Salt cooking wine

Production steps:

1. Chop ox tail into sections, soak in water for at least 6 hours, and change water 3-4 times

2. Rinse the soaked oxtail, put it into the pot, add a little cooking wine, bring to a boil, and continue to cook for 5 minutes;

3. Drain the water and rinse it with warm water. Pour the washed oxtail into the soup pot;

4. Add boiling water without oxtail (more is fine); bring to a boil and simmer for 3 hours

5. 3 hours later, pour in the sliced white radish and continue to stew for 1 hour. Before drinking, add salt according to the taste.

Black truffle

Ingredients: 20g black truffle, 500g oxtail soup, 3 jujubes, 1g shallot

Seasoning: oxtail soup: 315g oxtail, 325ml water, 10ml Korean Zhenlu Shaojiu, 5g ginseng, 2G fried salt, 280ml beef bone soup

Method:

1. Soak the raw oxtail in clean water for 4 hours, remove the blood and change the water for 3 to 5 times.

2. Add water, truffle, ginseng, fried salt and beef bone soup into the pressure cooker after 1 is scalded with boiling water, and then add pressure to boil for 25 minutes. Remove the oil slick and impure water after boiling.

3. Put 2% of the soup into another container, add black truffle and dates, and cook for another 10 minutes. Let the aroma of black truffle be integrated into the soup. When you eat it, you can add some chopped shallots. The typical Western food black truffle is combined with Korean traditional oxtail soup. The taste is also very harmonious. The unique fungus aroma of black truffle is integrated into the soup, which adds a bit of mountain temperament to oxtail soup. The addition of jujube also makes the soup nourishing. Light soup has a strong taste.

Tip: if you don't like to use pressure cooker to make dishes, you can also use traditional soup making tools, but you need to prolong the cooking time.

Production method

Material Science:

500g tomato, 400g potato, 2 eggs, 50g Jinhua ham, 3 slices ginger, 1 oxtail, a little salt

Method:

1. Chop the oxtail into pieces and cook in boiling water for about 10 minutes

2. Pick up the oxtail and wash it with clean water

3. Peel the tomato and cut into large pieces

4. Peel and wash the potatoes, cut them into thick slices, and soak them in water to keep them from discoloring

5. Boiled eggs (boiled eggs under water, boiled for 7, 8 minutes)

6. Shell the eggs and slice them

7. Wash and dice Jinhua ham

8. Pour some water into the earthen pot. Add oxtail, diced ham and ginger. Heat vigorously until the water is boiling. Turn to low heat and cook for 4 hours

Four hours later......

9. Put in potato chips and simmer for 10 minutes

10. Put in the tomatoes

Boil eggs for 20 minutes. Season with salt

tomato

Material Science:

Ingredients: 1500 grams of oxtail, 500 grams of tomato sauce, 100 grams of sugar, 20 grams of refined salt, a little MSG, 1 onion, 150 grams of carrot, 150 grams of celery, 2 pieces of sesame oil leaves, 200 grams of noodles, 150 grams of cooked radish, 150 grams of canned peas.

Method:

1. 2. Put 6000 grams of water in the pot, put it into the oxtail, boil it on the high heat, then move it to the low heat, skim the blood foam, put onion, celery, carrot and fragrant leaves, cook for 2-4 hours, add water at any time, keep the soup volume of 4000 grams, skim the floating powder constantly, so as to avoid the soup turbidity;

3. After the beef tail is cooked, the soup should be cooked. Add tomato sauce, refined salt, white sugar and flour sauce, mix them into a thin soup, then boil them again, and add monosodium glutamate;

4. Remove the big bone of the oxtail, chop the lower part into 20 parts, put in the cooked carrots and canned peas, and then eat.

Chinese PinYin : Niu Wei Tang