Stewed beef and radish soup(dun niu rou luo bo qing tang )

Stewed beef and radish soup

Introduction:

"The heat will make people lose their appetite. Therefore, we should pay more attention to diet regulation and timely supplement. There are many ways to tonic, but the most ideal is soup tonic. Tonic soup can also be excreted with sweat. It can play a certain role in detoxification, accelerate metabolism, and make the body cool. After that, take a warm bath to make the whole body cool and relaxed. Tonic effect can be achieved through the function of soup. If you eat ice cream or cold food when it's hot and dry, it will hurt your kidney and stomach. It's inevitable to cause kidney yin deficiency. Loss of appetite will aggravate! The bad eating habits of young people will lead to many diseases of old people. In summer, we should complement each other in temperature and cool, and in winter, we should complement each other in dry and wet. At this point, the ancients have long said that "eating radish in winter and ginger in summer" is the truth, and now it is very scientific and forward-looking. Today, the big spoon is here to make a delicious food that can not only relieve the heat, but also supplement. It is a soup dish, "stewed beef and radish clear soup". This kind of practice is easy to get, and everyone can see it. Since it is clear soup, we should use good beef to make it. Never use beef brisket or beef with oil to make soup. When making, it is necessary to simmer slowly and stew in low heat. After a long time, it will be sweet and delicious. Only when the beef is rotten but not broken, can the soup taste mellow. This soup is both hot and warm, is the most ideal tonic soup, leisure time to a pot, see you summer Nai and I, ha ha! "

Production steps:

Step 1: Boil the beef in cold water.

Step 2: remove after discoloration.

Step 3: put the beef in a boiling water pan.

Step 4: the fire is forced to open again and the fire is reduced.

Step 5: add fragrant leaves, scallion and ginger slices.

Step 6: pour in a little Huadiao wine and simmer for two hours. It's best if the soup doesn't open. Don't make it too hot, otherwise the soup will be turbid.

Step 7: after stewing for two hours, remove the scallion, ginger and fragrant leaves.

Step 8: pour in white radish and mushroom.

Step 9: pour in radish and mushroom.

Step 10: still simmer for 1 hour.

Step 11: finally, season with salt and chicken powder.

Step 12: cook for two or three minutes.

Step 13: before leaving the pot, sprinkle a little white pepper on the soup.

Step 14: 3 hours before and after production.

Materials required:

Sirloin beef: 250g

White radish: 250g

Mushroom: 50g

Scallion: 25g

Ginger slices: 15g

Water: 2500ml

Salt: 2G

Chicken powder: 2G

White pepper: 1g

Fragrant leaves: 2 pieces

Shaoxing yellow rice wine: 15g

Note: 1, the key to making this soup is time, good beef to slow stew, to achieve, the meat is complete and crisp, to fully release the amino acids in the beef into the soup, the flavor will be rich. 2. White radish should not be put in too much, it is better not to exceed the quantity of beef, or it is lower than the quantity of beef, otherwise, the radish flavor is too strong, it will lose part of the delicious soup, white radish just plays the role of absorbing the odor, the appropriate quantity will make the soup more delicious. 3. When making clear soup, do not use beef with oil, because it will make the soup turbid and not delicious. 4. The seasoning of this soup is very simple, just salt, white pepper and a little chicken powder. When cooking soup, it's best to use yellow rice wine to remove peculiar smell. It's suggested not to use cooking wine. Adding more strange smell will affect the quality of soup.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dun Niu Rou Luo Bo Qing Tang