Sanbao beef soup(san bao niu rou geng )

Sanbao beef soup

Introduction:

"The soup is thick, smooth and delicious. The ingredients for this recipe are for three people. "

Production steps:

Step 1: main ingredients: beef, corn, eggs, Flammulina velutipes

Step 2: wash the beef and chop it into small pieces

Step 3: clean the corn and break it

Step 4: cut off the root of Flammulina velutipes, wash it, blanch it in salted boiled water, then take it out, supercooled water.

Step 5: break the eggs

Step 6: stir fry minced beef in hot pot, then stir fry corn.

Step 7: add three bowls of water

Step 8: bring the soup to a boil, add salt and chicken powder to taste, then add Flammulina velutipes and starch to boil.

Step 9: after flameout, slowly pour the egg into the soup and stir well, then out of the pot.

Step 10: after filling the bowl, sprinkle a few scallions.

Materials required:

Beef: 150g

Corn: 1

Flammulina velutipes: 100g

Eggs: 2

Scallion: right amount

Salt: right amount

Oil: right amount

Raw powder water: appropriate amount

Chicken powder: 1 teaspoon

Note: mince beef as much as possible, stir fry it easily. Flammulina velutipes blanch in salt and boiling water to remove residual sulfur. When the egg liquid is poured in after the flameout, the temperature of the soup is used to blanch the egg flower, which can make the egg flower taste fine and smooth.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : San Bao Niu Rou Geng