Beef, shrimp and laver soup(niu rou xia gan zi cai tang )

Beef, shrimp and laver soup

Introduction:

"Laver is tasteless, but it tastes delicious. With beef and dried shrimp, the whole soup is fresh."

Production steps:

Step 1: dry the shrimp overnight;

Step 2: don't pour out the water that has been soaked in dried shrimps, and it will be used to make soup. Put the water on the boiler, add about 2 cups of water, tear up the dried shrimps over medium low heat, and leave one for shooting. If not, please tear up all of them, so that they can taste better and boil the water until the dried shrimps taste better;

Step 3: soak laver, wash and filter;

Step 4: marinate beef with 1 tbsp soy sauce, 1 / 4 tsp sugar, 1 / 4 tsp pepper, 1 tsp cooking wine and 1 / 2 tsp corn starch;

Step 5: turn around and wait until the shrimp soup turns white;

Step 6: pour in the laver; stir slightly with a spoon and cook for 6-8 minutes;

Step 7: pour in the beef, don't pour it one by one, spread it into the soup, taste it, add 2 / 3 tsp salt, sprinkle 1 / 2 tsp pepper, and roll for 2 minutes;

Step 8: turn off the heat, sprinkle with scallions, and then add 1 tsp sesame oil to remove.

Materials required:

Porphyra: 1 / 2 piece

Beef: About 75g

Dried prawns: 4

Chives: 1

Bacon: soy sauce: 1 tbsp

Bacon: sugar: 1 / 4 tsp

Bacon: pepper: 1 / 4 tsp

Pickled meat: cooking wine: 1 tbsp

Bacon: corn starch: 1 / 2 tsp

Bacon: baking soda: 1 / 4 tsp

Cooking: refined salt: right amount

Cooking: pepper: 1 / 2 tsp

Cooking: sesame oil: 1 tsp

If you don't have to use the soup for two or three times, don't waste enough time.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Xia Gan Zi Cai Tang