Beef blind in soup(shang tang niu bai ye )

Beef blind in soup

Introduction:

"In winter, I like to eat beef shutters in hot pot. The shutters are white and crisp. They are chewy and have a different taste than mutton and beef. In the twinkling of an eye, it's late spring, and the hot summer is not far away from us. If you want to eat now, you can't still eat hot pot. I have a beef blind with soup. It's simple. It's hot and sour. It tastes crisp. It's absolutely delicious

Production steps:

Step 1: soak and wash mushrooms in advance;

Step 2: soak and wash the hair in advance;

Step 3: cut mushrooms into shreds;

Step 4: cut the day lily into two parts;

Step 5: ginger slice, green pepper slice, scallion slice;

Step 6: cut the beef louver obliquely into a little thicker silk;

Step 7: rinse the beef Venetian silk with boiling water, and then soak it in boiling water for a while;

Step 8: drain water for standby;

Step 9: pour the soup into the soup pot;

Step 10: add some cooking wine and bring to a boil;

Step 11: add shredded mushrooms, golden needle and ginger slices, and bring to a boil over high heat;

Step 12: add 1 teaspoon lard and continue to boil over high heat;

Step 13: add the shredded louver, boil it and add the right amount of ground pepper;

Step 14: add green pepper, red pepper and white vinegar, stir well, then.

Materials required:

Beef louver: 500g

Daylily: 1 handful

Dried mushrooms: 5, 6

Green and red pepper: moderate

Scallion: 1

Cooking wine: moderate

Rice vinegar: 1 tablespoon

Pepper: right amount

Lard: 1 teaspoon

Original soup: 500ml

Note: 1, day lily is day lily, not Flammulina velutipes. 2. The louver is washed and soaked with hot water first, which can effectively remove the fishy smell and make the louver color white. 3. A spoonful of lard can make the soup mellow, smooth, taboo can not, you can also add a little salad oil instead. 4. After the louvers are put into the pot, they can be boiled to taste. The speed of seasoning should be fast. Turn off the fire immediately after the adjustment, otherwise the louvers will not taste good when they are boiled. Anyone who likes blinds knows.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Shang Tang Niu Bai Ye