Xiangnong beef soup(xiang nong niu rou tang )

Xiangnong beef soup

Introduction:

"Although the weather is getting warmer, drinking more soup can moisten and prevent dryness. I planned to make borscht, but later I wanted to eat mushroom and bean skin, so I stewed in a big pot. "

Production steps:

Step 1: blanch beef, slice scallion and ginger.

Step 2: put beef and ginger onion into casserole and stew until soft and rotten.

Step 3: cut onion, tomato and cabbage into pieces.

Step 4: shred the bean skin and tear the mushroom into small pieces.

Step 5: stir fry cabbage, tomato and onion in a little oil.

Step 6: pour in the beef soup and stew for a while. Seasoning: salt, pepper, sprinkle with garlic sprouts or chives, and add some chicken essence and sesame oil.

Materials required:

Beef: one jin

Onion and ginger: right amount

Cabbage: moderate

Onion: right amount

Tomatoes: right amount

Mushroom: right amount

Bean skin: right amount

Garlic sprouts: right amount

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: later: beef to warm water stew. Blanching is the best. Now there are more dirty things in beef. The beef stewed in casserole is soft and rotten. If you don't have some Hawthorn in it, use the stew. Vegetables according to their own preferences, but onion cabbage tomato can not be less.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Nong Niu Rou Tang