beef broth(niu rou tang )

beef broth

Introduction:

"At the weekend, I'm busy with friends, shopping and dizziness. Although the weather is getting warmer, drinking more soup can moisten and prevent dryness. I planned to make borscht, but later I wanted to eat mushroom and bean skin, so I stewed in a big pot. Drink the whole body sweating, cool! Xiangnong beef soup is my own name. It's really fragrant. The soup is sour and delicious. Just a steamed bread is OK. Because there are many ingredients, it can be used as a dish as well as a meal! My friend came back from Singapore and bought a gift. Mine is a set of tableware. You know how good I am! My daughter-in-law's scarf is a hand-made scarf. Unfortunately, I found that scarf very beautiful, especially suitable for taking photos... After drinking the soup, let's see me show it. "

Production steps:

Step 1: blanch beef, slice scallion and ginger

Step 2: put beef, ginger and scallion into casserole and stew until soft and rotten

Step 3: cut onion, tomato and cabbage into pieces

Step 4: shred the bean skin and tear the mushroom into small pieces

Step 5: put some salt in the beef soup

Step 6: stir fry cabbage, tomato and onion in a little oil

Step 7: pour in the beef soup and simmer for a while. Seasoning: salt and pepper (keep warm)

Step 8: Sprinkle with garlic sprouts or chives, add some chicken essence and sesame oil to improve the taste

Materials required:

Beef: one jin

Cabbage: moderate

Onion: right amount

Tomatoes: right amount

Mushroom: right amount

Bean skin: right amount

Scallion: right amount

Ginger: right amount

Garlic sprouts: right amount

Note: beef should be stewed in warm water. Blanching is the best. Now there are more dirty things in beef. The beef stewed in casserole is soft and rotten. If you don't have some Hawthorn in it, use the stew.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Niu Rou Tang