Beef soup is a traditional delicacy, the main ingredients are beef bones and beef.
Beef soup has the characteristics of mellow, refreshing and strong aroma. It is delicious and the meat is refreshing and tender.
There are salty soup and sweet soup.
The salty beef soup is rich in fat and delicious, especially with the addition of scallions, the taste becomes even fresher.
The soup is not black, you will not get angry after drinking too much, and your throat will not be dry. It is also served with vermicelli and dried shreds. It is rich in ingredients, rich in flavor, and endlessly memorable.
Let me share with you how to make fresh and refreshing beef soup at home. Friends who like it, come and learn it.
Home-style beef soup 1. First, we soak the beef in clean water for 3 hours, changing the water every hour during this period to fully remove the blood stains inside.
2. Then put the soaked beef in cold water into the pot and blanch it. Turn the beef over frequently to let it heat evenly. This step is mainly to remove impurities and blood inside. Blanch it for about 2 minutes, pour out the beef and rinse it.
Clean and ready to cook.
3. Prepare half a pot of water and add beef. Don’t add too many seasonings or spices when cooking. Just a few slices of ginger are needed to suppress the fishy smell. Try to keep the original taste of the soup. Do not add salt, which is easy to irritate.
The protein will coagulate, the soup will not be thick and white enough, and it will cause water loss. The beef will taste dry and hard. Remove the foam in the pot, then cover the pot and cook on medium heat for 2 hours.
4. Just drinking soup is too monotonous. Here we prepare some yuba and vermicelli and put them into water to soak. The most commonly used in Huainan is tofu skin. The yuba must be soaked in cold water to make it chewy and not easy to eat.
Boil until tender, put 100 grams of butter into a basin, cut some ginger and green onion slices, and prepare 30 grams of chili noodles for later use.
5. Heat up another pot, put the beef in and simmer until there is no fishy smell, then add the green onion and ginger slices, fry over low heat to get out the green onion and ginger oil inside, fry the onion and ginger until golden brown, pick them out.
, at this time, turn off the heat and pour hot oil on the chili noodles to stimulate the aroma and make butter chili.
6. The time is almost up. Let’s open the lid and take a look. If the beef can be lightly penetrated with chopsticks, it means it is cooked. If there is resistance when piercing and blood comes out, you need to cook it for a while and remove the beef.
Take it out and set it aside to dry.
7. When drinking beef soup, be sure to season it in the bowl so as not to affect the taste of the original soup. If you like the original taste, just add a little salt. Not too much to avoid suppressing the flavor of the soup. If you have a stronger taste, you can add a little pepper.
, chicken essence or MSG, add some freshly prepared butter chili to increase the base flavor, and pour in an appropriate amount of beef soup.
8. Cut the cooled beef into slices against the grain. The size and thickness of the slices can be determined according to your preference. Then put the beef slices, vermicelli and yuba together into the beef soup until cooked, and serve in a bowl.
Sprinkle with coriander and serve.
Technical points: 1. When cooking beef, you only need to add a few slices of ginger to avoid the fishy smell. Do not add too many spices to avoid affecting the delicious taste of the soup.
2. When frying, the oil temperature should not be too high to avoid frying the chili noodles.