Vegetable beef soup(shu cai niu rou tang )

Vegetable beef soup

Introduction:

"I have a bad appetite. I always want soup. In recent days is a soup, along with steaming what dish to eat, rice just eat two. Fortunately, the children can eat whatever they do. It's a bit late to go to the vegetable market. I bought carrot, water bamboo and corn, and made a soup with a little beef. It's called vegetable beef soup. When I bought Zizania latifolia, I found out one thing. Because it's not a local dish, I haven't figured out when it should be in season. The big sister who sells vegetables said that it's all cultivated now, so it's available all year round. Carrots are not seasonal vegetables, but fresh-keeping vegetables, so this soup can only be called vegetable soup, not seasonal vegetable soup, ha ha! "

Production steps:

Step 1: material drawing

Step 2: change the vegetable knife, cut carrot and water bamboo into small hob pieces, and cut corn into sections.

Step 3: add enough water to the soup pot, put the vegetables into the pot with cold water, bring to a boil over high heat, and then turn to low heat for one to two hours.

Step 4: shred the beef.

Step 5: add cooking wine, salt, soy sauce and pepper to the bowl.

Step 6: add a spoonful of olive oil to the meat, mix well and marinate.

Step 7: 17. When the soup is almost cooked, add a spoonful of starch to the salted meat.

Step 8: grasp evenly.

Step 9: the cooked soup is very fragrant.

Step 10: put the pickled shredded meat into the pot one by one, stir it gently to avoid desquamation.

Step 11: set the shredded meat, cover and cook for 20 minutes. Season with salt.

Materials required:

Sirloin: moderate

Carrot: right amount

Zizania latifolia: moderate

Corn: moderate

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Starch: right amount

Olive: right amount

Note: 1, beef can be replaced by other meat, the best few Li Ji. 2. The shredded meat needs to be cooked one by one to avoid sticking into a big ball. It's better not to stir the shredded meat to avoid desmearing. 3. Vegetables can be changed into other dishes.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Shu Cai Niu Rou Tang