Warm up dish in winter: beef in golden soup(dong ji nuan shen cai jin tang fei niu )

Warm up dish in winter: beef in golden soup

Introduction:

"As we all know, Flammulina velutipes is a good thing! 1. Flammulina velutipes contains more essential amino acids for human body, especially lysine and arginine, and high zinc content, which has a good effect on enhancing intelligence, especially on children's height and intelligence development, and is called "Zengzhi mushroom"; 2. Flammulina velutipes also contains a substance called puerarin, which can enhance the body's resistance to cancer cells, and eating Flammulina velutipes often can reduce the body's blood pressure 3. Flammulina velutipes can effectively enhance the biological activity of the body, promote the metabolism in the body, which is conducive to the absorption and utilization of various nutrients in food, and is also beneficial to the growth and development, so it has the reputation of "Zengzhi mushroom" and "Yixiu mushroom"; 4. Flammulina velutipes can inhibit the rise of blood lipid and reduce the blood pressure 5. Edible Flammulina velutipes has the functions of anti fatigue, anti-bacterial and anti-inflammatory, removing heavy metal salts and anti-tumor. 6. Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but also be suitable for hypertension patients, obese people and middle-aged and elderly people. This is mainly because it is a high potassium and low sodium food. In winter, Flammulina velutipes and beef are ideal for keeping warm and healthy

Production steps:

Step 1: take out the beef slices and warm them up. By the way, I'll show you the yellow lantern chili sauce I use. I'm afraid some friends will ask.

Step 2: soak the vermicelli.

Step 3: take out the "spicy millet" pickled pepper and cut the pepper in half.

Step 4: remove the old roots of Flammulina velutipes and wash them.

Step 5: Chop garlic and ginger.

Step 6: Chop green onion and millet pepper.

Step 7: boil a proper amount of water in the frying pan. After the water boils, add the vermicelli. After it boils again, immediately put it out of the pan and put it in a big bowl.

Step 8: after fishing out the vermicelli, add the Flammulina velutipes and blanch it a little.

Step 9: spread the Flammulina velutipes on the vermicelli.

Step 10: put a large spoonful of oil in the frying pan, heat it up, add ginger and garlic and stir fry until fragrant.

Step 11: add yellow lantern pepper and pickled pepper, turn the heat down and stir well.

Step 12: stir fry the cooking wine and pour into the soup.

Step 13: bring the soup to a boil, add the pickled pepper water, turn the heat down and cook for 15 minutes.

Step 14: sift the cooked soup.

Step 15: put the sifted soup back into the pot and bring to a boil.

Step 16: add beef slices.

Step 17: blanch the beef slices, take them out and spread them in a big bowl with vermicelli and Flammulina velutipes.

Step 18: pour in the soup.

Step 19: Sprinkle with scallion and millet pepper.

Step 20: wash the frying pan, heat up a large spoon of oil and pour it on the finished product.

Materials required:

Quick frozen beef: a box

Flammulina velutipes: 300g

White silk: appropriate amount

Spicy millet: one bag (60g)

Pickled ginger: one piece

Garlic: right amount

Shallot: 3 petals

Millet pepper: right amount

Hainan yellow lantern chili sauce: 4 tablespoons

Cooking wine: 1 tablespoon

Soup: right amount

Note: 1, do not put soy sauce, otherwise it will damage the "golden soup" effect. 2. Yellow lantern chili sauce can not be replaced, otherwise the effect of "golden soup" can not come out. 3. If the soup is not sifted, there will be a lot of dregs at the entrance. 4. The soup has the taste of chili sauce and pickled pepper water, so I don't have another seasoning. If I think the taste is wrong, I can add salt and chicken essence according to my personal preference.

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: hot and sour

Chinese PinYin : Dong Ji Nuan Shen Cai Jin Tang Fei Niu