What methods should be used to make fat beef in sour soup more delicious?

Method 1

Ingredients preparation

Fat beef, enoki mushrooms, mung bean vermicelli, peanut oil, salt, ginger, garlic, starch, soaked red pepper, white vinegar, vinegar Garlic and eggs

Preparation steps

1. Take out the quick-frozen beef slices and defrost them naturally in advance. Remove the old roots of enoki mushrooms and wash them for later use. Soak the vermicelli until soft, mince the soaked ginger and pat the garlic. Chop flat and wild sansho peppers and set aside.

2. Use a small amount of egg white, salt and a little dry starch, and gently mix the beef slices to taste.

3. Put a spoonful of oil in the pot, heat it up, add the beaten eggs and fry until cooked, then add the soaked ginger, chopped wild pepper and garlic cloves and stir-fry until fragrant, then add Bring a large bowl of water to a boil, then reduce heat and simmer for 15-20 minutes until the soup turns milky white.

4. Use a colander to filter out the broken eggs, pickled peppers, ginger and other impurities from the cooked soup. Pour the filtered clear soup back into the pot, add salt and white vinegar to taste. After boiling, add the enoki mushrooms and After the vermicelli is boiled, add the delicious beef slices and scatter them with chopsticks. Turn off the heat as soon as the soup is boiled and take it out.

5. Cut the shallots into sections and sprinkle them on the surface of the dish before serving.

Notes

1. You can buy thicker fat beef, or ask the butcher to cut it freshly when you buy it. Cut it thicker and it will taste better after cooking. It tastes good and is not easy to cook, making the dish more beautiful. You can also use beef tenderloin and cut it into slightly thin slices yourself, which will still be very tender.

2. If you find it too troublesome to filter the chopped peppers and soaked ginger, you can also omit this process. However, the fat beef sour soup is not refreshing enough and has a lot of residue in the mouth, but it does not affect the taste.

3. Fry the eggs first and then add water to make the soup together to make the soup milky white and fragrant. This is the secret of quick white soup. This method can make up for the lack of delicious soup in ordinary people's homes. You can also try making soup base like this when cooking at home. After boiling the white soup, you don’t need to remove the broken eggs. Of course, the soup will be more refreshing if you remove it. The broken eggs can be mixed with a little light soy sauce and eaten without wasting it.

4. If you like a stronger sour and spicy taste, you can increase the amount of white vinegar and wild pepper. Use yellow wild pepper to taste better, sour and appetizing, and gray-green wild pepper to taste better. Salty and fresh, it is not suitable to be used to make this sour beef soup, otherwise the sourness will not be enough and the saltiness will be too strong.

5. In addition to vermicelli and enoki mushrooms, you can also add loofah and fungus as the base, so that the taste is richer and the color is beautiful.

Method 2

Ingredients Preparation

Ingredients: Fatty beef rolls, two red prawns (wash them, blanch them in boiling water and peel off the skin) , Enoki mushrooms, a little coriander

Seasoning: Kaili red sour soup, sugar, salt, white vinegar, monosodium glutamate, wild pepper (forgot to add it), Sichuan peppercorns, garlic slices, chopped green onion, ginger

1. Boil water in a pot, turn off the heat after boiling, put the washed Enoki mushrooms into the water and drain them

Red soup version of sour soup Fatty Cow

2. Boil the water again. After the water boils, turn off the heat. Put the fattened beef roll into the water and let it change color. The reason why you need to turn off the fire and then add the water is to let the fattened beef roll out. Keep the rolls fresh and tender. If you turn on the fire, the fat beef rolls will be stale by accident. Drain the water. 3. Heat the wok, pour oil, add shredded ginger, garlic slices, and chopped green onion and stir-fry

4. After stir-frying until the aroma becomes fragrant, add the Western Red Sauce and stir-fry. Pay attention to stir-frying for a longer time until thick juice comes out.

5. At this time, add Kaili Red Sour Soup and stir-fry again. Stir-fry for a few times

6. Add a bowl of water

7. After boiling, add a little sugar, salt, seasoning, then add wild pepper, you can pour some wild pepper Add the juice, but don't add it too early, because cooking for too long will evaporate the sourness. If you feel it is not sour enough, you can add some white vinegar to it

8. After cooking for a while, add the enoki mushrooms and Fatten the beef, add MSG, turn off the heat and serve immediately.

9. Heat the wok, pour oil, add Sichuan peppercorns and stir-fry until fragrant. In order not to affect the appearance, throw away the stir-fried Sichuan peppercorns and pour the Sichuan peppercorn oil onto the prepared beef in sour soup. , and then sprinkle with coriander and you’re done