Beef in Golden Soup is an entry-level dish, which is sour, hot and refreshing and very appetizing, so many restaurants designate it as a special dish. Hot and sour golden soup, refreshing and not greasy fat beef, and Jin Baihe side dishes that fully absorb the soup, I definitely want to eat it again. Usually, high-quality "longest back muscle" and abdominal boneless muscle are selected for trimming and shaping, and made into "fat beef blanks" and sent to restaurants. The real "fat cow" is sliced with a special machine, then rinsed in a hot pot and dipped in delicious seasoning.
Heat oil in a new pot, add onion, ginger and garlic and stir-fry until fragrant, then add lantern Chili sauce and pickled pepper and stir-fry until fragrant, add a proper amount of domestic source water, and add salt, chicken essence, sugar and rice vinegar to taste after boiling. Then cut the pumpkin into shreds for later use, then cut it into thin slices, add water to the pot and start steaming the pumpkin. Pumpkins play a role in regulating the color of soup in this dish. Steam on high fire for about eight minutes, crush the pumpkin with a small spoon for later use, and then add water to the pot.
And do not grab the taste, called golden soup; The color of pumpkin sauce is very close to that of yellow light Chili sauce, which can not only create a golden soup color, but also make people who are not spicy accept it. Therefore, according to different spicy tastes, the proportion of materials used in "Golden Soup" can be adjusted! You can use rapeseed oil, millet, spicy yellow persimmon pepper and boiled water. You can put some broth at home if you can. It is best to put some chicken essence, monosodium glutamate and concentrated chicken juice white vinegar. You must heat the rapeseed oil. So its yellow color can come out. Delicious and delicious.