Slowly entering the late autumn, autumn gives people a cold wind, wearing thick clothes, the temperature difference between day and night increases, and the southern region cools down. So change your diet, don't eat cold salad and braised dishes every day, drink more hot porridge and soup, and don't miss this soup at the dinner table. It is the beef soup slices of Undaria pinnatifida, a specialty of coastal areas. After drying, it can be soaked in cold water to become bigger and can be fried and eaten.

I bought a lot of ingredients last week, such as mushrooms, fungus and Undaria pinnatifida. These days, I am very lazy. These ingredients are not expensive, which is very conducive to storage, especially Undaria pinnatifida, which is a green and healthy ingredient. When stewing soup, pour it out to increase the nutrition and flavor of the soup. Don't miss it. Many friends can't cook this wakame beef soup. Let me show the big one. In late autumn, this soup is cooked in one pot for children, which is extremely rich in nutrition and grows up with calcium supplementation. My family does it three times a week.

Correct method of Undaria pinnatifida beef soup

Selection of ingredients: prepare beef tenderloin 300g (beef tenderloin is the most tender part of beef, which is suitable for frying beef soup, and the color of beef is particularly ruddy, and the meat quality is elastic to pinch), carrot half (mainly used to decorate the color), a spoonful and a half of corn starch, a spoonful of cooking wine, an egg white, an appropriate amount of vegetable oil, Undaria pinnatifida 100g, ginger and ginger 5g each.

Cooking tip: You need to buy Undaria pinnatifida and beef tenderloin, and slice the beef tenderloin to remove the fishy smell. It is also important to know the time and temperature of Undaria pinnatifida and beef slices.

First: prepare all the ingredients, soak a piece of beef in clear water, take it out and cut it into several pieces (remember to cut it against the grain), put it on the chopping board, beat it with a rolling pin to make the beef slices tender and start pickling the beef slices.

Second: Wash the beef slices with water and put them in a bowl. Add cooking wine to beef slices, add an egg white, sprinkle with 6 grams of salt, stir with half a spoonful of soy sauce, and finally wrap corn starch on both sides for at least 20 minutes.

Third: Undaria pinnatifida is soaked in cold water. Undaria pinnatifida is cut into small pieces, shallots are washed and shredded, ginger is shredded, carrots are diced, and this Undaria pinnatifida beef slice soup is cooked.

Fourth: put a little vegetable oil in the bottom of the pot, add chopped green onion and shredded ginger, add diced pepper and stir fry, and add Undaria pinnatifida to stir fry a few times.

Fifth: Pour a few bowls of water, let the soup boil completely, and turn to low heat. Do not stir in the middle, and cook for about 5 minutes. The beef slices are basically cooked.

Sixth: Finally, add salt, a little chicken essence and half a spoonful of soy sauce, continue to stir for a while, and add chopped green onion. This Undaria beef soup is ready.

Cooking tips: Undaria pinnatifida beef soup is a fresh soup with low nutrition and low fat. Undaria pinnatifida, also known as sea mustard, is a bit like kelp. The nutritional value is similar to that of kelp. It is rich in some calcium and iodine, which is the most needed element for nutrition. Drinking more is beneficial to the absorption of calcium. Beef is also high-speed meat. It is especially delicious when used to make soup, which strengthens the body and makes the stomach more comfortable.

Have you learned to make this wakame beef soup?