Oxtail soup has the effects of benefiting qi and blood, strengthening bones and muscles, tonifying kidney and so on, and is suitable for drinking in autumn and winter.
How to attach oxtail soup:
Raw materials: 750g oxtail, 250g canned bamboo shoots, 75g Tricholoma matsutake, 0/00g peas/kloc, 0/500ml hot chicken soup, 25g peanut oil, 0/0g salt/kloc, 4g pepper noodles, 2g monosodium glutamate, 2 dried peppers, 50g cooking wine and shallots.
Making:
1. Wash Tricholoma matsutake with clear water and cut into 3 mm thick umbrella-shaped pieces; Cleaning dried capsicum, removing pedicels and seeds; Wash the onion and cut it into 1.5 cm square dices; Canned bamboo shoots are also cut into dices the same size as onions.
2. Remove the dirt from the oxtail, wash it, chop it into sections, put it in a boiling water pot, scald it to get bleeding foam, take it out, wash it, then put it in the pot with clear water, put it in the oxtail, boil it, skim the foam, add seasoning, dried pepper and pepper, cook for 4 hours, skim the oil and foam twice in the middle, and take it out and wash it when the oxtail is cooked.
3. After the pot is cleaned, add hot chicken soup, boil it, add oxtail and keep warm.
4. Put peanut oil in the stewing pot, heat it to 50%, add chopped green onion, stir-fry until raw, add chaga and bamboo shoots, stir-fry slightly, pour the cooked oxtail soup into the stewing pot, bring to a boil, add peas, cooking wine, refined salt, white pepper powder and monosodium glutamate, adjust the taste, add oxtail and hot chicken soup, and bring to a boil.
5. When eating, put them into six bowls respectively. Put 1/6 oxtail in each bowl and sprinkle sesame seeds evenly in each bowl.
Features: fresh ingredients, clear and transparent soup color, full of fragrance.
note:
1. When buying oxtail, you can let the seller chop it up.
2. After stewing, you can add a little sherry to add more flavor.
Korean oxtail soup practice
First cut the oxtail, wash it, put it in a pressure cooker and cook it with slow fire. 10 minutes or so, take out the oxtail, taste it with salt, pepper noodles, onions, garlic and clear sauce, and then put it in for cooking. Prepare salt, pepper noodles and chopped onions.
In order to remove the smell of oxtail, celery, carrot and onion are added, cooked and taken out. Celery used for deodorization is rich in cellulose, which can supplement vitamins and inorganic substances in addition to greasy taste.
Materials:
Oxtail (about 10 ml water, 3 onions, 5 garlic), salt, pepper and onion. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onion, 1 tablespoon mashed garlic, 1 tablespoon sesame oil, a little pepper.
Exercise:
(1) Cut the oxtail into 4-5cm, or when buying a whole piece, insert it in the cartilage between the joints, scrape off the adventitia, soak it in water, and take it out after bleeding.
(2) Boil oxtail in boiling water for a while, and then simmer for about 3 hours. When cooking, cut the onion and garlic into large pieces and put them in, and remove the oil and foam from them.
(3) Boil the soup, remove the meat when the oxtail is rotten, and float the oil floating on it when the soup is cold.
(4) Mix beef with seasoning.
(5) Cook the soup again, cook the oxtail with seasoning for a while, put it in a bowl, and put the prepared chopped green onion noodles with salt and pepper.
To make tomato oxtail soup, remove the oxtail bone, wash it, drain the blood with boiling water, then add ginger slices and cook until it turns white. You can also add tomato sauce, add salt, monosodium glutamate and pepper to thicken. Very delicious! ! !
And a tomato oxtail soup for you.
Oxtail 1 (1000-1500g), tomato sauce 500g, sugar 100g, salt 20g, monosodium glutamate, onion1,carrot 150g, celery/50g.
1, remove hair and impurities from oxtail and wash it; Onion and carrot are cut into sections; Wash celery and cut into sections;
2. Put 6000 grams of water in the pot, add oxtail, bring to a boil with high fire, then move to low fire, let the mold stand, add onion, celery, carrot and fragrant leaves and cook for 2-4 hours, replenish water at any time, keep the amount of soup at 4000 grams, and constantly skim off floating powder to avoid soup turbidity;
After the oxtail is cooked, the soup should be overcooked. Add tomato sauce, salt, sugar and noodles, stir well to form thin soup, then boil and add monosodium glutamate;
4. Remove the big bone from the oxtail, cut the lower half into 20 parts, and put the cooked carrots and peas in the can respectively. The soup is thick, sweet and delicious. Oxtail-As the saying goes, "judge a person by his appearance". The oxtail is the same: it looks unremarkable and the cooking is absolutely first-class. One oxtail is thicker than a fist, the other is as thin as an index finger, and the meat on the side is from coarse to fine.
Jinbao oxtail soup
Ingredients: a large strip of fresh oxtail, beef broccoli160g, carrots, tomatoes and potatoes 400g, ginger and string beans 40g, 2 teaspoons of sugar and proper amount of water.
Practice: (1) Chop the oxtail, wash it with clear water and put it in a boiling water pot; Mash ginger, put carrots and potatoes into a pot, dice tomatoes, shred broccoli, and wash green beans; Mash beef, evenly season oxtail for about two and a half hours and carrot for half an hour; Add potatoes and tomatoes, season the potatoes when they are soft, add broccoli (cabbage) and beef, and bring to a boil. Add green beans and roll them up.
Note: (1) The oxtail should be peeled before the soup is made, which is more delicious and nutritious. If you fry the broccoli before cooking the soup, you can add flavor to the soup.
Try it quickly and remember to tell me the result!