Cai Ming beef soup
Its cuisine is northeast cuisine.
trait
raw material
Two catties of beef, 5 grams of pepper and aniseed each, 25 grams of onion and ginger each, and appropriate amounts of refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.
manufacturing process
① Wash the beef and cut it into cubes. (2) Pour boiling water into the pot, put the whole piece of beef into the pot to boil, skim off the floating foam, add the Chinese prickly ash, onion ginger and yellow wine, cover the pot, stew with salt for 65,438+0 hours, and then add other seasonings for 2.5 hours. Pick out the onion, ginger and pepper packets, add monosodium glutamate and sesame oil, take out the pan and sprinkle with coriander powder. My family's classic dish: "tomato beef soup" (super simple)
Ingredients: beef, tomato, ginger, onion, cooking wine, salt.
1. Cut the beef into pieces, add water, remove the floating foam after the water boils, add cooking wine and ginger and continue to stew until the beef is rotten. Pay attention to not too much water, 2 knuckles higher than beef;
2. Processing tomatoes: The amount of tomatoes can be slightly larger. Generally, a catty of beef can contain 1 catty of tomatoes, so as to ensure the concentration of soup. If it is not too thick, the amount of tomatoes can be reduced appropriately. Blanch tomatoes in boiling water for a while, peel them, cut them into small pieces, and mash them into paste in a container.
3. Pour the tomatoes into the stewed beef soup, add appropriate amount of salt and simmer for 15 minutes, and add chopped green onion after the expiration. (Be careful not to put salt first)
Complex but delicious: Korean spicy beef soup
Ingredients: 200g beef brisket, 0/00g bean sprouts/kloc-,50g bracken, one green onion and 0/50g cantaloupe/kloc-.
20g leek and 6 cups onion 1/4 beef soup.
Accessories and seasonings-3 tablespoons Chili noodles? Soy sauce 1 tablespoon chopped green onion 1 tablespoon mashed garlic 1 teaspoon.
Salt, pepper, sesame salt a little.
Beef soup-beef brisket 200g, onion and garlic water 2.5l.
1. Put the whole cleaned beef brisket in cold water and cook it on medium heat for about 1 hour, while adding onion and garlic.
2. Cut bracken and leek into 4 cm long sections.
3. Cut the onion into 4cm long segments and shred the onion.
4. Slice cantaloupe and remove seeds.
5. 1 beef brisket is cooked, drained, torn by hand, and the soup is filtered with filter paper.
Adjust seasoning
7. Pour some sesame oil into the pot. When it is slightly hot, add 6 seasonings, stir fry over low heat, and pour in 5 beef soup for slow cooking.
8. Put cantaloupe, onion, bean sprouts, green onions and bracken when cooking for the first time.
9. Burn the leek for the second time, and adjust the salty beef soup with salt, pepper and soy sauce.
Cai Ming beef soup
Its cuisine is northeast cuisine.
trait
raw material
Two catties of beef, 5 grams of pepper and aniseed respectively, 25 grams of onion and ginger respectively, and appropriate amounts of refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.
manufacturing process
① Wash the beef and cut it into cubes. (2) Pour boiling water into the pot, put the whole piece of beef into the pot to boil, skim off the floating foam, add pepper, onion ginger and yellow wine, cover the pot, stew with salt for 1 hour, and then add other seasonings for 2.5 hours. Pick out the onion, ginger and pepper packets, add monosodium glutamate and sesame oil, take out the pan and sprinkle with coriander powder.
Huainan beef soup
Huainan is located in the south bank of Huaihe River, adjacent to the coast of Huainan, with four distinct seasons and rich products. Cattle and sheep are everywhere, especially cattle and sheep. The local Gugou area is also the residence of Muslims, who have a special liking for beef. The processing of beef is also unique. Beef soup is delicious in Huaishang, and the most important food for breakfast is popular in Jianghuai, forming a unique flavor of local snacks.
Huainan beef soup pays attention to the selection of ingredients. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, the blood must be soaked thoroughly and the internal organs must be cleaned. All can be cooked in the same pot, and the fried Huai pepper (red dried pepper) is made into red oil with homemade butter. Therefore, beef soup is mainly soup, and soup is tasteless if it is not alcohol. However, there are many cooking methods of beef soup, all of which use local specialties, such as glutinous rice flour, mung bean cake, bean curd skin (dried chapter and hundred pages) and bean dumplings as auxiliary materials. Huainan beef soup gives people the impression that the soup is thick, mellow and fresh, spicy and palatable, rich in raw materials, full of flavor, endless aftertaste and suitable for all seasons.