Ingredients for stewed beef whip soup with Morinda ulmoides and Eucommia ulmoides: 500 grams of thickened beef whip, 200 grams of red meat, two pairs of chicken feet, 500 grams of purified water each of Morinda citrifolia, Eucommia ulmoides, and wolfberry.
Seasoning: appropriate amounts of salt, monosodium glutamate, and Huadiao wine.
Method: 1. Change the bullwhip into bullwhip flowers, cut the red meat into small pieces, cut off the toes from the chicken feet, put them into a pot of boiling water and cook for 7-8 minutes, pour it out and set aside.
2. Boil Morinda citrifolia, Eucommia ulmoides and wolfberry in water, pour it up and set aside.
3. Put all the ingredients (except wolfberries) into the stew pot, add hot purified water that has been seasoned with salt and MSG, seal the stew pot tightly with plastic wrap, and stew in the steam cabinet for 2 hours.
4. After 1.5 hours, take out the stew nest, open a thin slit in the plastic wrap, add the wolfberries, put it back in the steamer and stew for another half an hour.
5. Take out the stew pot, open the plastic wrap, add an appropriate amount of Huadiao wine, seal the plastic wrap again, and serve.
Please click to enter the picture description. Wolfberry Beef Whip Soup 1. Wash the ginger, green onion and chicken, break the ginger and cut the green onion into sections.
Scrape off the thick skin of fresh bullwhip, cut open and scrape the urethra, wash it, and then cut it into 4 cm long sections.
2. Heat the pot, pour the beef whip and 2000 grams of water, bring to a boil, add 50 grams of green onions and 30 grams of wine and cook for 15 minutes. Remove the beef whip, pour out the added ingredients, and cook 3 times.
3. Put a clean pot on high heat, pour 2000 grams of water, add beef whip and chicken and bring to a boil, skim off the floating foam, add ginger, green onions, Shaoxing wine, and Sichuan peppercorns, simmer over low heat for 90 minutes, and then take it out.
Do not use ginger and green onions. Take out the chicken and put it on a plate for other uses. Then add salt, monosodium glutamate, and pepper noodles to the pot. When the beef whip is soft and rotten, reduce the juice over medium heat, add wolfberry, and thicken the soup.
This is done.
Please click to enter the picture description. Please click to enter the picture description. Ingredients for yam stewed bullwhip: 1-2 bullwhip, 1 yam.
Seasoning: 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, 5 grams each of MSG and brown sugar, 6 grams of salt, 15 grams of cooking wine, 40 grams of wet starch, a little each of peppercorns and sugar, 100 grams of green onions, 20 grams of garlic cloves
, 50 grams of ginger cubes, 500 grams of chicken soup.
Method: 1. Wash the bullwhip first, cut the outer skin and scald it with boiling water. Take it out, tear off the outer skin, wash it and put it in a pot. Peel the yam, wash it and cut it into pieces for later use.
2. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, and Chinese pepper until the bullwhip is cooked, remove it and break it in half, remove the urethra, and cut it into 4 to 5 cm long sections.
3. Put a frying spoon on high heat, heat up the cooked oil, add 50 grams of green onions, 25 grams of ginger and garlic cloves and stir-fry until fragrant, add cooking wine, soy sauce, add chicken broth, brown sugar, MSG, salt, and adjust the soup with sugar.
Wang Bai.
4. Put the beef whip and yam into the soup and simmer over low heat until the soup is dry and thick. Pick out the green onions and ginger, thicken them with wet starch and drizzle with pepper oil.
Features: jujube red in color, soft and rotten bullwhip, and mellow taste.
Please click to enter the picture description. Please click to enter the picture description. Ingredients of Cordyceps Bullwhip Soup: 500g of water-haired bullwhip, 1000g of beef broth, 20g of Cordyceps sinensis, 10g of wolfberry, 2g of refined salt, 2g of MSG, 20g each of green onion and ginger.
grams, 20 grams of Shaoxing wine, 10 grams of sesame oil, and a little black pepper.
Method: 1. Carve the water-haired bullwhip into several chrysanthemum shapes with a knife, and blanch it repeatedly in beef broth until the bullwhip has no fishy smell.
2. Put the bullwhip into a small basin, pour in the clear soup, simmer for 1 hour, then add the prepared cordyceps, wolfberry, green onion, ginger and Shaoxing wine, and simmer for another 1 hour until the bullwhip is soft and the cordyceps are glutinous.
When the wolfberry tastes overflowing, pour out the soup, take out the beef whip and pour it into a small soup plate. 3. Heat the wok, add beef broth, add salt, MSG, pepper and sesame oil, adjust the flavor and pour into the soup plate.
Serve.