Beef soup production process and recipe Preparation of materials: beef, beef bones, beef miscellaneous (tripe, beef head meat, beef liver, beef lungs) Spices (cumin, cuscus, nutmeg, sambucus, cinnamon, star anise , fragrant leaves, fragrant sand, licorice, pepper) (grass berries, cloves, nutmeg, cumin, Chenpi, pepper) Salt, monosodium glutamate (MSG), pepper, chicken broth, butter, dried red chili peppers, ginger, fine powder (vermicelli), Tofu skin, bean cake, cabbage. The above materials can be purchased, you can buy a little more, the first few times to practice a few times. Preparation of production tools: aluminum pots, small pots, pots, frying pans, large spoons, funnels Beef broth simmering process Required raw materials: 1500 grams of beef, 1000 grams of beef bones, beef miscellaneous appropriate amount of spices, a bag, 15 kg of water. Spice bag ratio: 7 grams of cardamom, 6 grams of nutmeg, 4 grams of cumin, 10 grams of ginger, 6 grams of cinnamon, 4 grams of cinnamon, 6 grams of star anise, 6 leaves, 4 sand, licorice 1 grams of pepper, 15 peppercorns, 6 dried red pepper. Production method: (1) first of all will buy the cattle bones wash, try to wash off the blood stains of cattle bones, find an aluminum pot into the right amount of cool water, in the cattle bones into the, soak for an hour. (This is conducive to the blood stains on the beef bones to soak clean), but also will prevent the loss of nutrients of beef bones! (2) will be a large piece of beef wash, must be removed from the butter, find a small pot into the cool water, directly into the beef into the cool water on high heat and cook until boiling, while cooking and constantly beat the froth, to the froth clear clean, will be removed from the beef. (3) Beef mash should be purchased preferably in semi-finished products, that is, processed into half-cooked finished products, because fresh beef mash into the soup will affect the overall flavor of beef soup! (4) Bag the prepared spices and set aside. (5) will knock open the cattle bones, large pieces of beef in a pot, put 15 pounds of water and a bag of spices, boil over high heat, put the cattle hybrids, simmering process, if there is a foam if you want to cook while constantly playing to the foam, and then simmering with the fire for about 7 hours. In this way, the bone marrow and collagen in the beef bones are boiled into the soup. When the beef is cooked, take it out, put it into cold water and strain it (so that the beef will be very sinewy), and when it cools down, slice the meat and keep the broth for later. (5) Boiled beef is very delicate: long time, thin, cut not thin slices, time is short, not flavorful. This needs to be tried and practiced many times during the boiling process. Butter chili production process: raw materials: butter 2.5 kg, cumin 50 grams, anise 6 grams, 500 grams of green onions and ginger, 200 grams of chili powder. Refine the butter until there is no fishy flavor, in order to put cumin, star anise, green onion and ginger sections and finally put chili powder together and simmer for 15 minutes, hit the residue can be. Beef Soup Preparation Main Ingredients: boiled beef broth, sliced beef, beef mince Secret Spice Powder: 10 grams of grass nuts, 8 grams of cloves, 5 grams of sand nuts, 10 grams of cumin, 4 grams of peel, 3 grams of pepper. Put the above spices into a pot with a little rapeseed oil, stir-fry and then grind into powder. Ingredients: The usual ingredients in Huainan are: fine vermicelli, tofu skin, bean curd cake, Chinese cabbage, etc. (Soak the vermicelli in warm water first. (Soak the vermicelli in warm water first.) Seasoning: 5g secret spice powder, 10g butter chili, 3g coriander, 2g each salt, MSG and chicken essence. Preparation: Prepare a small bowl, put in salt, monosodium glutamate, chicken essence 2 grams each (heavy taste can be appropriate to put more), secret spice powder 5 grams, with a funnel into the appropriate amount of beef, beef, fans. Prepare boiled beef stock, boil the net pot on the heat, and scald the contents of the funnel in the pot. Pour into the bowl of spices, put 10 grams of butter chili, and sprinkle cilantro or green onion into it. Process key: 1. Beef soup hall in general is a large pool of ground stove, a simmering broth of about 50 kg, beef bones at the bottom, beef cut 500 grams of heavy blocks, spices in 2 bags. 2. Beef must be cooked through the fish out to cool, put in the refrigerator for a while before cutting, usually 50 grams of meat cut about six slices. 3. In the process of simmering broth while cooking the meat, and constantly beat off the foam, otherwise the soup color is not right. 4. Beef bones should be soaked in cool water for at least one hour, or longer, so as to remove as much blood as possible. 5. generally drink beef soup with hairy cakes, lasagna, cakes, while mixing some small gazpacho with better flavor. 6. tripe shredded, sliced beef head meat, sliced beef liver, beef lungs shredded 7. The above recipes can be increased according to the proportion. 8. If the soup is too thin, add curry powder.