The ingredients and practices of Huainan beef soup are as follows:

I. Ingredients ?

1, the main ingredients

Calf tendon 500g ? , ? Beef bone 750g ? , ? Thyme 200g ? , ? Sweet Potato Vermicelli 200g ? ?€€?€€?€€?€€?€€?€€?''? Cilantro, moderate amount ? Cilantro. Spice berries, two. 5 leaves. ? 10 lemongrass. ? Five star anise. 1,000 pcs. of cinnamon. 2 cinnamon sticks. 2 sticks of cinnamon, 1 stick of cinnamon, 1 stick of cinnamon 5 chili peppers. ? ? ? ? ? ? ? ? ? ? ? ? Cumin. Cumin, cumin, cumin, cumin, cumin, cumin, cumin, cumin. Peppercorns. ????'??...￥é"...￥é". 2 to 3 pieces of tangerine peel ??? Spicy oil? ??? Butter or salad oil, appropriate amount ? , ? Chili noodles moderate amount.

2. Ingredients

Scallion in moderation ? , ? Ginger slices moderate amount ? , ? Chinese cooking wine, moderate amount ? , ? Salt to taste. , ? Chicken essence appropriate amount.

Two, practice

1, beef bones soaked overnight in advance, you can change the water several times to remove the blood, veal tendon washed, put into a pot containing cold water, blanch, wash and boil, put onion segments, all the spices mentioned above (I am the spices wrapped in gauze), a little cooking wine, while adding the blanched veal broth continue to cook on low heat for 3 hours

2, sweet potato vermicelli soften with warm water, wash and shred the lily pads, sliced veal tendon

3, beef broth simmering well after the pot to add the right amount of spicy oil (according to their own tastes)

4, with a mesh spoon or funnel, if the spoon is big enough, the beef slices, lily pads shredded, fans in the beef broth blanched together for half a minute; if the spoon is not big enough, the separate hot, blanched fans, lily pads shredded, beef broth, and the blanched fans, the beef broth, can add a little bit of chicken. Put in a bowl, you can add a little bit of chicken essence, pour into the beef broth, put parsley

Huainan Beef Soup Selection of materials to pay attention to, to take the production of the yellow cattle around the Jianghuai area as the raw material, the cattle bones with the soup. Cooking beef must be soaked in blood stains, internal organs clean, before the pot with the cooking, but also with homemade butter, will be fried into a good red oil Huai Pepper. In addition, dozens of nourishing herbs and marinades are used in certain proportions, and are made by traditional artisanal concoctions.

Hainan Beef Soup is divided into salty and sweet soup. The salty beef soup is fat and fresh, especially with the addition of green onion, the taste is even fresher. Not black soup, drink more than not on fire, voice is not dry, and then with vermicelli and dried silk; sweet beef soup is no salt beef soup, or add a small amount of salt beef soup, its flavor is refreshing, mellow taste