Beat off the foam while cooking (because there is a lot of blood on beef and beef bones, foam it many times.
If the foam is not made in time, the soup will easily turn into a dirty bag and taste fishy.
At the same time, put the salt, onion, carrot and celery into the pot and cook together.
It takes about 2-3 hours to boil soup with the above amount of materials. If the meat is hard and difficult to insert, the posterior fork hole will bleed.
It needs to be cooked again. After all the meat is cooked, it needs to be filtered with Luo or fine cloth to remove impurities before serving.
One beef strip, two tomatoes, half a cabbage, one spring onion, tomato sauce, salt, chicken essence, spring onion, ginger, cooking wine.
White vinegar, star anise and cinnamon
1. Boil the water, pour a little cooking wine, add the boiled bleeding water, and take it out.
2. Wash the bones with tap water for later use.
3. Add cold water to the pressure cooker, add clean bones, add a little cooking wine, add star anise, cinnamon, onion and ginger, bring to a boil over high fire, pour a little white vinegar, cover it, turn the heat down for 40 minutes, and turn off the fire.
4. Dice tomatoes, shred cabbages and mince onions for later use.
5. casserole, add appropriate amount of beef bone soup, add tomatoes, boil, and cook for 5- 10 minutes until the tomatoes are soft.
Add cabbage and cook for 3-5 minutes. Add salt, tomato sauce and chicken essence and mix well. Finally, add chopped green onion.
500 grams of beef breast, 200 grams of beef bone, 50 grams of onion, 50 grams of carrot, 25 grams of celery and proper amount of salt.
1. Wash beef with clear water and cut it into 3 pieces with a knife; The bovine bone is broken with a machete and washed with clear water; Remove the roots of celery and wash;
Carrots and scallions are peeled and washed, everything is divided into two parts, and then baked on the stove plate to be dark yellow (to enhance fragrance and protect color);
2. Put 3000 grams of water in the pot, and add beef and beef bones at the same time. First, boil it over high fire.
Then skim the blood foam and cook for a while, then turn to low heat (don't turn it up).
Beat off the foam while cooking (because there is a lot of blood on beef and beef bones, foam it many times.
If the foam is not made in time, the soup will easily turn into a dirty bag and taste fishy.
At the same time, cook salt, onion, carrot and celery together;
It takes about 2-3 hours to cook the above amount of soup.
1, the beef bone should be cut into small pieces to expose the bone marrow, so that the essence can be fully integrated into the soup.
2, the bones of cattle are hard, and the kitchen knife at home is difficult to open. It is best to ask the merchant to do it for you when buying.
3. Because beef and beef bones are both bloody, it is not easy to directly boil foam in the soup pot, and finally make the soup smell fishy.
Therefore, it is necessary to fly water in advance and clean it to ensure that the final soup tastes mellow.
4, if you want to let the cow bone boil out milky white soup, the time will be longer than the pig bone soup, at least three hours.
5. A few drops of vinegar in bone soup can make the calcium in the bone dissolve into the soup more easily.
This method is equally effective for other soups.
6. If you want to save trouble, you can put it in an electric teapot and simmer it regularly. If you put it in an ordinary pressure cooker,
The pressed bone soup is not milky, but clear.
7. Although the bought beef bones or sheep bones are shaved clean, the soup will not have much impact.
If you add a little beef, it will taste more delicious.
8. Beef bone soup is very oily. Before drinking, remove the grease and foam floating on it with a spoon and add a little salt.