Production method:
Stewed beef soup
Ingredients: half an onion, half a carrot, half a radish, onion 1 piece, ginger 1 piece, star anise 1 piece, and 2000ml of water.
Seasoning:
Material A: 1 tsp rock sugar, 2 tsp rice wine. Material b: appropriate amount of salt.
Exercise:
1. Wash the beef bone soup for later use; Peel carrots and white radishes, wash and cut into pieces; Wash onion and ginger, cut onion into sections and slice ginger for later use. 2. add water to the pot and open all the materials and beef bones. Add material A and cook for 90 minutes on low heat. Finally, add material B to taste.
Spicy beef soup
Ingredients: beef bone 1, half onion, half carrot, half radish, 30g dried fish, oil red pepper 1, 3 teaspoons of rock sugar and 2000ml of water.
Halogen bag: 20g of dried pepper, star anise 10, 3 teaspoons of pepper and 2 pieces of laurel leaves.
Seasoning:
Material A: 2 tablespoons of spicy bean paste, 0 tablespoon of 65438+ Chili powder. Material B: 2 tbsp rice wine, soy sauce 1 tbsp salt 1 tbsp.
Exercise:
1. Blanch the beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chop oil pepper, wash onion, ginger and garlic, chop, peel onion and shred.
2. Pour a proper amount of salad oil into the pot, heat it, add rock sugar and stir-fry over low heat to get the sugar color, and add material A and oil pepper powder to stir-fry. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base. 3. Pour 2000 ml of water into the pot to boil, add the scalded beef bones, dried fish, braised steamed buns and spicy soup base, and then add material B to stew for 2 hours.
Exercise:
1 Wash the large pieces of beef, put the whole piece into the pot, and add the clear water that submerged the beef;
2 After the fire is boiled, cook for 3 minutes, pour out the soup, remove the beef and wash away the floating foam;
3. Put the cleaned whole beef into a pressure cooker and add enough water;
4 Add onion, ginger slices, fragrant leaves, dried tangerine peel and cooking wine, boil, turn off the heat and stew for half an hour;
5. After naturally cooling and exhausting, take out the beef for later use, and remove the onion, ginger, fragrant leaves and dried tangerine peel from the soup, which is the original beef broth;
6 If there is no pressure cooker, simmer in a common pot 1 hour.
Nutritional value:
Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.