A, beef soup
Materials: beef, tomatoes, ginger, green onions, cooking wine, salt
1. Beef cut into pieces, add water, water boiled, remove the top of the floating foam, add cooking wine, ginger and continue to stew until the beef is rotten until the water is not too much, not too much water, higher than the beef 2 knuckles can be;
2. dealing with tomatoes: the amount of tomatoes can be a little bit larger, general A catty of beef can have 1 ? pounds of tomatoes, so as to ensure that the concentration of soup, such as do not want to be too thick, the amount of tomatoes can be appropriately reduced. Tomatoes in boiling water for a few moments, peel the skin and cut the tomatoes into small pieces in the container mashed into a paste.
3. Pour the tomatoes into the stewed beef broth, add the right amount of salt, simmer for another 15 minutes, and then put the chopped green onions when you get up. (Note that salt should not be put first)
Two, Korean spicy beef soup
Main ingredient brisket 200g bean sprouts 100g fern 50g a large onion horny gourd 150g
Leek 20g onion 1/4 beef broth 6 cups
Supplementary seasoning ---- chili pepper pasta 3 tablespoons of soy soybean soy sauce 1 tablespoon minced shallots 1 tablespoon garlic 1 small spoon
Salt , pepper, sesame salt a little
1. Wash the whole brisket into cool water and cook on medium heat for about 1 hour, while putting in the scallions and garlic.
2. fern and leek cut section 4cm
3. scallion cut section 4cm, onion julienne
4. angular melon sliced, seeded
5. 1 of the brisket cooked after draining with the hand tear, broth with filter paper
6. seasoning
7. pan pour some sesame oil slightly hot when the seasoning into 6 When the pan is slightly hot, put the seasoning of 6, stir fry on low heat, pour 5 of the beef broth and cook on slow heat
8. When the first boil, put the angular gourd, onion, bean sprouts and scallions, ferns
9. When the second boil, put the leeks, and adjust the salty and light beef broth with salt, pepper, and soy sauce