Nourishing and warming soup in cold autumn(han qiu li de zi bu nuan shen tang han shi niu wei tang )

Nourishing and warming soup in cold autumn

Introduction:

"The Korean oxtail soup (part of the soup) is light and kind in taste, moistening the lung and kidney, moistening the muscles and pleasing the face. It has a magical effect on strengthening the body and is a soup with great nutritional value. Because oxtail is rich in collagen, it can supplement physical fitness and amino acids and protein in the body, which has a good role in promoting the physical development of teenagers, and it is also a nutrition for patients in the recovery period. Lycium barbarum in the soup has the function of Tonifying the kidney and essence, enhancing the body immunity, while jujube has the function of Supplementing Qi, nourishing blood, calming the nerves, tonifying the spleen and stomach, and enhancing endurance, which is a rare nourishing soup in cold autumn. Originally, oxtail soup had to be cooked in a soup pot for a day. I improved it here. I used an electric pressure cooker to boil it for two and a half hours. Finally, the meat on oxtail was soft and rotten. It was probably because of jujube and wolfberry. The soup was clear, not white. When cooking soup, there is no seasoning, just when drinking, according to their own taste, add appropriate amount of salt, black pepper, chili powder

Production steps:

Step 1: cut the oxtail into 4 ~ 5cm long pieces along the bone seam (I asked the seller to cut it when I bought it), wash it, remove the excess grease, and soak it in water to remove the blood (I soaked for 1 hour).

Step 2: have been to the bloody oxtail blanch with boiling water.

Step 3: after blanching, take out the oxtail, wash it with clean water, and wait for it to be used (this way, the blood will be completely removed, the smell of meat will be light, and there will be no foam when stewing).

Step 4: clean the scallion and cut it into sections, peel and slice the ginger, and slice the garlic into 4 pieces (the garlic in the picture is 2 pieces, and then added 2 pieces).

Step 5: add appropriate amount of water into the pot, add oxtail segment, onion, ginger and garlic (I have a little more water, to the & quot; 10 scale, you can add less if you like).

Step 6: cover the lid, plug in the power, and turn it to the stew tendon (so the stew is cooked and rotten). According to your own time, there is about 1 hour, which you can decide according to your own situation.

Step 7: during this period, wash the radish, peel it and cut it into thick slices (I used 6 thick slices here), wash the jujube and remove the small peduncle (if you don't like the jujube flavor, don't put it. After I do this, the jujube flavor is strong), wash the wolfberry and wait for use.

Step 8: when the pressure cooker time is up, put in radish and jujube (to shorten the time, I open the pressure valve to let off some gas) and then cover the lid for another hour.

Step 9: when the time is up, put in the wolfberry, and you can get out of the pot in a quarter of an hour (at that time, I twisted it for half an hour, no need). In addition, you can put some scallion, I forgot at that time, did not put.

Step 10: put it into a bowl, prepare some salt, black pepper and chili powder, and serve.

Step 11: it's a good flavor. Look, the meat is boneless. The beef is soft and rotten. It feels like it melts in the mouth. It will never be stuffed.

Step 12: key supplement: drink oxtail soup must be accompanied by sweet and sour radish pickles yo ~ to greasy classic collocation!

Materials required:

Oxtail: 500g

A white radish

Jujube: 3

Wolfberry: right amount

Shallot: a small root

Garlic: 4 cloves

Ginger: 2 tablets

Salt: right amount

Black pepper: moderate

Chili powder: appropriate amount

Note: 1. Oxtail is best to have blood, blanching steps, so that the meat smell is not heavy, less greasy impurities. 2. If you don't like clear soup, in step 8, you can take out the oxtail, wrap it with some salt and black pepper, and then put it into the pot to cook. 3. The jujube flavor I made is heavy, so I don't need to add it if I don't like it. 4. The amount of water can be reduced. Mine is up to scale 10. At last, the family finished 3 bowls of soup and left half of the pot... ==

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: other

Chinese PinYin : Han Qiu Li De Zi Bu Nuan Shen Tang Han Shi Niu Wei Tang