Beef soup is a traditional food of Han nationality. The main ingredients are beef bones and beef. The beef soup is carefully selected. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, be sure to soak it, remove blood stains and clean the internal organs before cooking. Fried Huai pepper (red dried pepper) is also made of homemade butter into red oil.
Therefore, beef soup is mainly soup, and soup is tasteless if it is not alcohol. However, there are various ways of scalding beef soup, all of which use local specialties: Huai Yu powder, Luohe mung bean cake, Bagongshan tofu skin (thousands of sheets and hundreds of pages) and Qiji bean dumplings as auxiliary materials. Huainan beef soup is rich in raw materials, rich in flavor and memorable.
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Huainan beef soup is made of dozens of nourishing medicinal materials and marinade in a certain proportion by traditional techniques. It is a famous snack in Jiangsu, Henan and Anhui. It's fragrant and delicious. There is no black soup, and it won't get angry if you drink too much. It's also served with vermicelli and dried silk. The origin of Huainan beef soup;
During the reign of Emperor Qianlong in Qing Dynasty, Zhang, a bachelor of Huainan Hanlin University, studied herbs and was good at diet. He used to be a senior official of the imperial court and was deeply loved by the emperor. After retirement, he returned to the beautiful bank of Huaihe River, and the secret recipe of Qing Palace was handed down to later generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of Huaihe River and spread all over the country. It won't get tired of eating it. Shouxian beef soup is similar to it, but slightly different, each with its own advantages.
Huainan beef soup is one of the representatives of Anhui cuisine (along the Huaihe River), which has the characteristics of fresh alcohol, fresh fragrance and rich flavor. Huainan beef soup is exquisite in material selection, with yellow cattle produced in Jianghuai area as raw materials, and beef bones are used to boil soup. When cooking beef, be sure to soak it in blood, clean the internal organs, and then cook it in the same pot. You also use homemade butter to make fried Huai pepper into red oil.
In addition, dozens of nourishing medicinal materials and marinade are selected and processed by traditional techniques according to a certain proportion. Huainan beef soup is divided into salty soup and sweet soup. Salted beef soup is delicious, especially after adding onion segments, it tastes fresher. No black soup, no excessive drinking, no dry sound, plus vermicelli and dried silk.