Niu miscellaneous soup 1 (recommended)
1, beef miscellaneous soup base: the main ingredients: star anise, grass nuts, orange peel, cinnamon, dry chili, cumin grains, pepper face 5 grams each, two jin of radish, refined salt, old soy sauce, white sugar, white wine, monosodium glutamate (MSG) in moderation.
2, the practice of beef miscellaneous is very simple, its main raw materials are beef, tripe, large intestine, beef lungs, beef heart, beef peper, beef lungs and so on.
Steps: first of all, the main ingredients (beef, tripe, large intestine, beef lung, beef heart, beef louboutin pas cher, beef lung, etc.) and radish washed, the cut ingredients into the boiling water, and constantly skimmed off the froth, saw the meat was white-red, filtered to the soup, and then added clean water, add radish and a good gauze bag of the pot soup ingredients (star anise, grass jelly, orange peel, cinnamon, dry chili, cumin grains, Pepper noodles, old soy sauce), with a strong fire boil about 30 minutes (pressure cooker 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker half an hour), cook until the beef, beef mash crispy but not rotten, add refined salt, old soy sauce, sugar, white wine, monosodium glutamate can be.
Fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, peppercorns, cinnamon, 125 grams of refined salt, 50 grams of white wine.
[Practice]
1, the cattle bone, cattle mixed clean. Beef bones beat bad and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packets (peppercorns, cinnamon, star anise with a cloth package), white wine and salt, and then add about 400 grams of water, high-flame boil for about 30 minutes, and then change to a small fire to continue to burn 1 5 hours, cook until the cattle crisp and not rotten, fish out to cool.
2, add monosodium glutamate (MSG), chili oil, soy sauce, pepper into flavor sauce.
3, will be cooled cattle mixed respectively cut into 4 cm long, 2 cm wide, 0.2 cm thick slices, mixed together, dripping into the soup is complete.
[Features]
Fine production, beautiful color, tender and fresh, spicy and fragrant, very palatable.
Key: Beef bones and beef minced meat must be washed repeatedly to remove the odor
Beef minced meat soup 2 (recommended)
1.Use beef bones to make a soup base first.
2. Beef intestines, tripe, beef lungs and other both raw materials, to be rinsed, and then fly water for 20 minutes, after which the remaining fat is rinsed with water, diced and set aside.
3. Put the processed beef miscellaneous particles into the beef bone soup, add a small amount of medicinal herbs, because each store has its own recipe, I don't know, but I ate out of the pepper, Chen Pi, incense leaf, with the fruits of the grass, and the other don't know, and in addition, I rang a place to see a put a kind of look down like Tianqi both wild, but it shouldn't be Tianqi ... ... ...Wash one piece of ginger, do not remove the skin, patted and added. After mixing all the wild, you can fire the pot, about 2-3 hours, it is recommended to use pressure cooker.
4. A few days in advance to prepare a D salty and sour grains, which can have white radish, carrot, cucumber. Speaking of these materials washed and cut grain, have the right amount of both salt fishing well, wait for D material out of the left D water, Gan such as pickled left after the mouth will be cool. Find a clean both glass or tile utensils, will be out of the water both materials with cool water rinse dry into the vessel, pour into the boiled and cooled white vinegar, note that must be used in white vinegar, do not use vinegar to water to soak, vinegar to soak through the surface of the material 3-5 centimeters. Mixed into the appropriate amount of sugar, put saccharin 3, if not put saccharin system is good hard to taste frame, and then cover the lid, marinate for about 2-3 days.
5. leek cleaned and cut grain, in addition to the market can buy D pickled both finger sky pepper, cleaned and chopped.
6. Beef soup boiled well, put salt to taste, do not put MSG, chicken essence and other seasonings, because there is no Gan both necessary. After seasoning to keep the beef soup slightly rolling.
7. In the bowl, put, leek grain, salty acid grain, pepper, a little bit of sesame oil 2, 3 drops, if you eat spicy both words add a little pickled pepper crushed, and then poured into the hot both the beef noodle soup, eat while hot.
Spicy beef soup
1. will be beef (intestines, belly, heart, lungs) were washed and put into the pot of boiling water blanch to remove the odor, fished out to cool, and then cut into slices with a knife;
2. cilantro washed, cut into a 1-centimeter-long section;
3. Bean paste with a knife chopped into a hibiscus;
4. Ginger washed, cut into particle size;
5. The pan on the fire, put vegetable oil burned to 40% hot, under the bean paste paste, ginger, pepper stir-fried, add fresh beef bone broth, put the beef and all the seasonings boil, pour in the casserole with a lid stew, put chicken seasoning, and then sprinkled with parsley section that is done.
Minnan beef soup
Main ingredients: beef tendon, tripe, brisket, tendon, beef bones, etc.;
Seasoning: soy sauce, cooking wine, salt, monosodium glutamate, cinnamon, star anise, ginger, green onion, etc.;
Mechanics:
1, first
Beef bones cut into chunks of blanching, brisket, tripe, beef tendon, etc., into an even knife into the slices and blanching. And blanch for use;
2, net pot of water to add beef bones, tendons, tripe and other main ingredients together with a high-fire boil, add shredded ginger, scallions, soy sauce, cinnamon, etc. seasoning, and then simmer for about 100 minutes with a small fire, pick off the pot of beef bones, cinnamon, scallions, etc. drizzled with a little scallion oil can be
will anise, cinnamon, peppercorns, coriander fennel pan fried first to let the flavor run out of the soup with a bag or gauze tightly see the picture this is removed in addition to the blood brisket and seasoning package. In the pot, put the fried brisket, soy sauce, rock sugar, salt, ginger and spice packets plus just soaked brisket water. Simmer on low heat for about an hour with a pressure cooker to get the pressure minutes, which completes the basic brisket