material

Ingredients: beef bones, taro and tofu.

Seasoning: onion, salt

working methods

1. Wash the beef bones, put them in a pot, boil them in cold water, skim the floating foam, put them in the onion, boil them for 4 hours, cool them, take them out and put them in the refrigerator for 1 hour. The oil on the surface of the soup will solidify, so you can skim the soup easily.

2. Continue to boil over high fire, pour in the washed taro and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste. A soup with excellent calcium supplementing effect

Taro, tofu and beef bone soup

Pine beef bone: 500g salt: appropriate amount of ginger: two pieces.

Cinnamon: a little star anise: a little tangerine peel: a little.

Taro: One or two layers of tofu: Proper amount of cooking wine: a small amount.

Chicken essence: right amount

Menu function:

This soup is sweet and delicious. I took a sip of soup, refreshed and delicious.

1. Wash scattered beef bones with clear water, remove fishy smell with light salt boiled water, then add two pieces of old ginger, a little cinnamon, and anise orange peel, and make soup.

2, cook soup, remove the bones and hold them up, as long as the soup. Cut taro and tofu into small pieces, add beef bone soup, add salt, a little cooking wine and chicken essence, and then continue to cook.

3. When you see the flower hole in the tofu, you can serve the soup.