Beef Brisket soup with lemon clam(ning meng hua ha niu nan tang )

Beef Brisket soup with lemon clam

Introduction:

"It's a beautiful soup. It's nutritious and delicious. A variety of food materials, but unexpected integration. The simplest way to cook is to wake up your taste buds with the addition of lemon and pepper

Production steps:

Step 1: preparation materials: clam 400g, lemon 30g, beef brisket 150g, corn 50g, carrot 30g, white pepper 2G, ginger 5g, salt, sesame oil several drops < br > a little parsley.

Step 2: pour in a clear water basin, add a small spoon of salt and a small spoon of sesame oil, pour in the clam and let it stand for about 1 hour to spit out the dirt.

Step 3: cut beef brisket into 5 * 5cm chunks; slice lemon and ginger; treat carrot with biscuit grinder into flower; cut coriander into mince; cut corn into pieces.

Step 4: blanch the beef brisket in boiling water, remove the blood and wash it for use.

Step 5: blanch the cleaned beef brisket + 1000ml water + ginger slices + salt, pour into the pressure cooker and cook for 25 minutes.

Step 6: take out the cooked beef brisket from the pressure cooker, remove the ginger slices, pour it into the soup pot with 700ml soup and corn nuggets, and cook for 5 minutes.

Step 7: add carrot slices and clams and continue to cook.

Step 8: cook until clams are open.

Step 9: turn off the heat, add lemon slices, pepper, salt seasoning, cover and simmer for one minute.

Step 10: put into soup bowl, pour sesame oil, sprinkle coriander powder.

Materials required:

Clam: 400g

Lemon: 50g

Beef Brisket: 150g

Corn: 50g

Carrot: 35g

Ginger: 5g

Minced coriander: a little

White pepper: 2G

Salt: right amount

Sesame oil: a few drops

Note: 1. The beef brisket must be cut into large pieces to taste good. 2. Remember to wash the clams several times to avoid being embarrassed

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ning Meng Hua Ha Niu Nan Tang