1. boiled beef soup: this dish belongs to the category: Beijing dishes

The main material of this dish: beef (lean)

The auxiliary ingredients of this dish: starch (peas) and so on

Effects: Beijing dishes (such as recipes colorful bean sprouts)

The taste of this dish how to: boiled (such as recipes cinnamon chestnut congee), spicy flavor (such as recipes spicy pork ribs)

The main ingredient of this dish is: beef (lean) 250 grams

The auxiliary ingredients of this dish are: lettuce 125 grams celery 100 grams green garlic 75 grams chili pepper (red, sharp) 20 grams

The seasoning needed for this dish is: starch (peas) 50 grams pepper 20 grams of beans 40 grams of wine 10 grams of ginger 5 grams of salt 4 grams of soy sauce 15 grams of flavor 1 gram of vegetable oil 175 grams

How to make boiled beef soup? p>How to make boiled beef soup:

Making steps one. The net lean gluten-free beef cut into long

Making Steps IV.5 cm, wide

Making Steps III.3 cm slices, and salt 2 grams, 5 grams of cooking wine, ginger water, wet starch 85 grams (starch 50 grams with water) mixed well thickened.

Making step two. Wash and cut the tips of green bamboo shoots into

Preparation step six.6 cm thin slices, celery, green garlic shoots are tapped with a knife to break, cut into

Preparation step four.5 cm long section, dried chili peppers de-tipped and deseeded and cut into short sections, bean curd chopped fine.

Making step three. Stir frying spoon on a high flame, put 100 grams of hot vegetable oil, under the pepper, dry red pepper stir-fried spoon, chopped into fine powder. The oil in the spoon together with the spoon on the side to be used. Another spoon on the fire heat, put 75 grams of vegetable oil, under the beans fried incense fried red, mixed into the soup, then add soy sauce, salt, cooking wine, celery, lettuce slices, green garlic, to be boiled. With the hands of the code good beef slices scattered into the chopsticks slowly meat slices to organize the stretching piece, to be spoon in the gravy naturally thick thick, meat slices are also broken, instantly up the spoon into a bowl. Will be chopped fine fried dry red pepper, pepper end sprinkled on top of the meat, and finally will be fried dry red pepper, pepper oil burned to eighty percent heat, scooped in the meat above, issued a "swish" sound, spraying spicy on the table.

The therapeutic efficacy of this dish is as follows:

Sweet taste, flat, to the spleen, stomach meridian;

Beef has the effect of tonifying the spleen and stomach, benefiting the qi and blood, strengthening the tendons and bones, eliminating edema and so on.

Elderly people will beef and cactus with food, can play the anti-cancer pain, improve the body's immune function effect;

beef with jujube stew, it will help muscle growth and promote the efficacy of wound healing.

The nutritional value of this dish is as follows:

Production steps one. Beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and post-surgery, post-disease recuperation of people in the supplemental blood loss, repair of tissues and other aspects of the particularly suitable for the cold winter food beef can be warmed up the stomach, the season is a good tonic;

Making Steps 2. Beef has a tonic, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, thirst and salivation of the efficacy of the suitable for the lower hidden gas, shortness of breath, weak muscles and bones, anemia, anemia and long illnesses and yellow eyesight of the people to eat;

Steps in the production of three. Buffalo meat can tranquilize the fetus and replenish the spirit, yellow beef can tranquilize the middle and benefit the qi, strengthen the spleen and stomach, and strengthen the tendons and bones.2. Korean beef soup: details /%C7%EB%BE%FD%B8%F8%CE%D2%B0%AE/blog/item/44712b02c0f524054bfb5182.html The practice of this soup is quite simple, it just takes a little bit of time to simmer! The first thing you need to do is to boil the beef, and one of the ingredients is dried ferns, I don't know if you can buy them in Taiwan. If you can't buy it, it's okay. ..... Even if you don't add it, it won't affect the flavor of the soup, you can put in mushrooms instead... Let me show you the dried fern and beef part after soaking in water .... When simmering beef .... I usually use onion, garlic and black pepper as side ingredients

I use white radish and black pepper

If you have access to beef bones, you can add them to the soup to make it more flavorful

My method is to add ground beef to the soup at the end of the cooking process to enhance the flavor of the soup before finishing the cooking step to show you the Korean ground beef (there are other flavors) ....)

The same as bouillon cubes, chicken broth powder and so on the same purpose, the picture is my most commonly used 2 kinds of spicy beef soup ?3?0?7?3?3?2 Ingredients: beef 500g, fiddlehead ferns, mung bean sprouts, green onions, ground beef Seasoning: chili oil, 2 tablespoons (do not dare to eat too spicy...), Korean chili oil, chili pepper, chili oil, chili pepper, chili oil, chili oil, chili oil, chili oil, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper, chili pepper. No), Korean chili powder .... .2 tbsp, 2 tbsp soy sauce, 1 tsp sesame oil, minced garlic .... 1 tbsp, 1/2 tsp ginger paste, pinch of black pepper Ingredients for simmering beef: 1/4 onion, 2 cloves of garlic, 2~3 slices of ginger, 1/2 tsp granulated black pepper, 1 small piece of green onion, 2000ml of water ※ For simmering beef, you can replace it with only 1/4 white radish and granulated black pepper, the white radish in the winter is very sweet, it is great for simmering soup. The beef is put into cold water to remove the blood, and then boiled with the boiled beef ingredients for about 2 hours

(boiled process, to the soup surface of the floating end of the fish up) 2. beef boiled... And then filter the soup, and the beef torn into julienne, spare 3. ferns and mung bean sprouts separately into the boiling water to soften, remove and squeeze out the water; green onions cut into pieces, spare ※ Korean cooking meat, used to soak the meat in water for a period of time, so that the blood in the meat in the water

This technique is comparable to the Chinese style of our flying water .... Personally, I'm a big fan of the Chinese style of soaking. After all, soaking raw meat in water, on the one hand, is afraid of harboring bacteria at room temperature, and on the other hand, after soaking the raw meat in water, the meat seems to be less tender... The meat seems to be less tender after soaking in water...

1. Beef shredded fern fern mung bean sprouts onion seasoning into a large pot and mix well 2. pan put a little oil (chili oil can also) and then will be previously mixed ingredients into the pan to stir fry the aroma 3. Finally Add beef broth and the right amount of salt, soup roll continue to cook for about 5 minutes, that is complete ※ You can also cook the beef broth, a small casserole dish with a small serving, and then hit an egg into it, cook until the egg is about 7 minutes cooked

The flavor of the egg is also great ........ When it's cold ........ Soak the rice in the hot and spicy beef broth and eat it with a spoon

Ha... It's addictive ........ .3. Stewed Beef Soup Raw materials 300g of beef ribs, 20g of mushrooms, 10g of ginger, 10g of green onions. Seasoning Salt 8g, Chicken Powder 3g. 3 grams of yellow wine. Operation Points The beef for this soup should be carefully selected so that the soup will be fragrant and tasty. Steps 1 cut the beef ribs into pieces, mushrooms cleaned, ginger peeled and cut into slices, scallions cut into segments. 2 pot of boiling water, when the water boiled into the beef pieces, cooked through the blood water with medium heat, pour out for use. 3 take a stew pot, add beef pieces, mushrooms, ginger, scallion segments, seasoning salt, chicken powder, injecting the right amount of water, cover, stew for about 2 hours after the removal of the ginger, scallion can be consumed. Nutritional Analysis This soup replenishes the spleen and stomach, benefits the qi and blood, and strengthens the tendons and bones. Pregnant women often drink this soup can not only fitness, but also promote the healthy development of the fetus. Gourmet Fetal Beef can strengthen the spleen and kidneys, replenish qi and blood, strengthen the tendons and bones, so weak or malnourished, weak tendons and bones, shortness of breath, anemia, dizziness and dizziness of pregnant women are suitable for this soup. 4. tomato beef soup details / myspace/?u=LinFeng&t=blogshow&id=2565 Ingredients: beef, tomatoes 2.

Step 1: Cut the beef into big pieces, and cut the tomatoes into pieces. Step 2: Beef clean, heat the oil in the pot, seventy percent of the heat into the onion, ginger, cinnamon, star anise burst incense, then add the beef stir fry. Step 3: Add soy sauce, white wine and salt, stir fry well, then add the right amount of water, boil over high heat, skim the foam. (The amount of water in the soup should be added at once, do not add water halfway. If the soup is not enough, can only heat water or boiling water, never add cold water, otherwise the open pot of meat encountered cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. (After the soup is adjusted, then put the right amount of salt.) Step 4: turn small fire stew 1 hour so, must be stewed a little bit, if you have a "smothering pot" does not need so long. Then pour in the tomato pieces, until the tomatoes are ripe, you can turn off the fire out of the pot, put a parsley with color.