Stewed lean meat in water(dun shou rou shui )

Stewed lean meat in water

Introduction:

"I became a stay at home mom and learned how to cook from the beautiful mothers in the gourmet world. Hey, hey, I can only start with the simplest lean meat stew! Spring is the time when the virus is most common. Children often catch a cold and have a fever, especially babies with poor constitution. It's easy to catch a cold in cold and hot weather. And the recent h7n9 avian flu is frightening. So I try to make my girl eat well and sleep well every day to ensure adequate nutrition. What I often do is to go to the market to buy fresh lean meat chopped, and then add about 250 ml of pure water in the stew for 40-45 minutes, let the baby drink soup, which is very effective for improving the baby's physique. Baby is 2 years old and 3 months old. She has a very good physique. She hardly goes to see a doctor. "

Production steps:

Step 1: Materials: about 150 ~ 200 grams of pure lean meat, 250 ml of pure water. Method: 1. Chop the lean meat and put it in the stew cup.

Step 2: 2. Add 250 ml pure water and put it in the pot or rice cooker to stew for 40-45 minutes.

Step 3: 3. Finally remove the dregs and give the baby the soup.

Materials required:

Lean meat: moderate

Purified water: right amount

Note: 1, the choice of meat: the best choice is the lean pork back, sweet and not slag, followed by other parts of the lean meat, also very sweet; plum although not slag, but not very sweet. Must be pure lean meat, the water should not be floating fat oil, baby will not drink oil. 2. Salt addition: add a little salt before drinking, or not. Because when the meat water is sweet to the extreme, it will give people a salty feeling. Only when the meat is not good enough or the soup is not sweet enough, can salt be added. 3. Treatment of minced meat: if it is stewed well, a thin layer of minced meat will float on the surface of soup residue. This is the best part. Some of the protein in pork is decomposed into short molecular amino acids absorbed by human body, which forms the meat paste. Remember to drink. It's very nutritious. 4. In the end, it doesn't matter how much lean meat you have. If you have more meat, the soup will be thicker. 5. Lean meat must be fresh and stewed the same day you buy it. Try not to freeze. Ha ~ ~ it's very simple!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Dun Shou Rou Shui