Improved version - Korean beef bone vegetable mushroom soup(gai liang ban han shi niu gu shu jun1 tang )

Improved version - Korean beef bone vegetable mushroom soup

Introduction:

"If you come to Korea or not, you've seen so many Korean dramas. I feel that in the eyes of Korean people, cow bone is a very nourishing and wonderful food, which can compete with fish glue of bird's nest. (it seems that no one in Korea eats these good things, I didn't ask in detail, I really don't understand! ~~) in come on, Jinshun, her mother-in-law tells Jinshun to go to the vegetable market to buy beef bones. Jinshun stealthily hides a few pieces and takes them back to her mother's home. In Da Chang Jin, there is a royal kitchen competition, which is about stewing beef bone soup. Now, libao'er dares to improve the beef bone soup. The beef bone flavor and delicious mushroom taste are delicious. Would you like to have a try? "

Production steps:

Step 1: cut the beef ribs into small pieces suitable for eating.

Step 2: soak in water for a period of time (about 2 hours), fully remove the impurities in beef blood.

Step 3: remove the impurities and bone.

Step 4: bring the water to a boil, add the tangerine peel, pour some dry seasoning and ginger powder, and then add the boiled beef bone. First, cook with high heat, adjust the heat when bubbling, and use medium heat instead. Because the bones need to be cooked, it's better to cook the beef bone soup at a lower temperature for a long time (more than 4 hours with bean curd).

Step 5: when the beef bone is cooked for a period of time, use chopsticks to insert the beef. After the meat is basically loose and rotten, the butter and soup taste are basically out. (students who are afraid of being fat can take out the beef ribs and let them cool. After the soup is fully cooled, the flour will form solid butter. Drain the residue of butter and beef bone, and only leave the fresh soup head to achieve the goal of not getting fat.

Step 6: continue to stew beef bone with medium heat. After boiling, add the prepared tofu, ginseng, jujube, sliced cabbage, all kinds of mushrooms and dried vegetables and continue to boil.

Step 7: after the bean curd is cooked, the smell of mushrooms comes out.

Step 8: finally add soybean sprouts, this time the vegetable flavor is also strong, it can be eaten.

Materials required:

Beef steak: moderate

Bone and meat: moderate

Shuiren ginseng: 2

Soybean sprouts: right amount

Cabbage: sliced

All kinds of mushrooms: appropriate amount

Dry vegetable bag: right amount

Tofu: right amount

Parsley: moderate

Ginger powder: 1 teaspoon

Qingyang pepper: (1-2)

Salt: right amount

Tangerine peel: (1, 2 pieces)

Dry seasoning: right amount

Pepper: right amount

Note: soup is to spend time, ingenuity, to boil out, don't be afraid of hard work, don't be afraid of heat, boiled out of the soup, drink a few bowls, not only hard work is not in vain, but also help you to nourish the vitality, then, why not?

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Gai Liang Ban Han Shi Niu Gu Shu Jun1 Tang