1, dried mushrooms and Agaricus blazei Murill are soaked in water in advance;
2. Bovine bone drowning;
3. Beef should buy the tenderloin, remove the fascia and fat oil from the meat, and stew it together; Slice beef; Sliced ginger;
4. Mix the cut beef with salt, pepper, ginger slices and about 1 tbsp sesame oil;
5. Put the beef bones, fascia and fat oil on the beef into the soup pot together. Once filled with water, add ginger slices and boil;
6. After boiling, remove floating foam, add Lentinus Edodes, Agaricus blazei Murill, Cordyceps, and Radix Astragali, and simmer 1 hour. After stewing, add some salt and the soup will be ready.
7. Put red dates, medlar, apples, green onions and vanilla stalks in the soup, and boil them on low heat to get hot beef.
8. Give yourself a favorite dip: Chili sauce, dried Chili powder, oyster sauce, sesame oil;
9. How hot the beef is, you can eat it as soon as it changes color, and then it becomes old and can't bite;
10, after eating meat, scald some seasonal vegetables, which are delicious and nutritious.
Expand your knowledge: What are the ingredients of beef soup hotpot?
1 beef bone, 1 kg beef (actually not limited), appropriate amount of dried mushrooms, appropriate amount of Agaricus blazei. Appropriate amount of Cordyceps sinensis, 2 slices of ginger, half a teaspoon of pepper, half a teaspoon of pepper granules, appropriate amount of pepper, appropriate amount of salt, appropriate amount of Astragalus membranaceus 1 rootlets, appropriate amount of red dates, appropriate amount of Lycium barbarum, 0/4 apples 1 4 onions, and 0/root stalks.
skill
1. If the lid has a depression, add cold water to the depression. Water will take away heat in the process of evaporation, which will make the temperature in the soup pot slightly uniform and lower, and the stew will taste more fragrant, or put a plate with the right size on the lid.
2. Cutting the lean beef into small pieces helps to reduce the burden of the blender and prevent the machine from overheating. In the process of mixing, we should also pay attention to observe whether the blade is entangled in the meat tendon.
3, raw beef balls must be slippery in the pot, do not take, to avoid deformation of beef balls.
The above is what Bian Xiao shared today, and I hope it will help everyone.