[Ingredients] 500 grams of beef brisket, 200 grams of beef bones, 50 grams of green onions, 50 grams of carrots, 25 grams of celery, salt.

[Method]

1, beef washed with water, cut into 3 pieces with a knife; cattle stick bone with a machete smashed, and washed with water; celery to remove the roots and wash; carrots and scallions removed from the skin, washed, everything two, and then put on the stove plate, roasted to a deep yellow (for aroma and color).

2. will be put into the pot of water 3000 grams, at the same time the beef and beef bones into the first boil on the high fire, and then skimmed off the blood froth, a few moments, that is, moved to the micro-fire cooking (do not open). Cook while the foam will be beaten away (because the beef, beef bone blood stains more, so it is necessary to beat the foam many times. If you do not beat the foam in time, the soup is easy to become a dirty bag, the flavor of the fishy). In this at the same time will be salt, scallions, carrots, celery under the pot to cook together.

3. With the above amount of material to cook soup time takes about 2-3 hours. Due to the beef texture of the old and young points, cooked to the end of the fork can be used to penetrate the meat, such as fork light into the meat, that is, cooked, such as hard meat, inserted hard, pulled out of the fork after the hole of the blood, still need to be cooked again, to be cooked all the meat, you need to use the Luo or fine cloth filtered through, to remove the impurities, can be on the table.

[Characteristics] Soup color yellowish, clear, fresh smell, nutritious, can be used to make soups, hot dishes and a variety of less Division.

Beef Clear Soup

[Ingredients] 500 grams of beef tendon, 1 onion, 1 piece of parsley, 1 celery, 1 carrot, a little monosodium glutamate, refined salt.

[Method]

1. Wash and cut the beef into small pieces, put into the pot with water to boil, withdraw the blood foam, and then put into the cleaned and cut onion block, celery, carrot slices and parsley leaves; change to micro-fire stewing for 2-3 hours, until the meat is cooked (cooking soup juggle constantly add water, keep the amount of 2000 grams of water).

2. Soup cooked over Luo, add refined salt, monosodium glutamate, divided into soup bowls, can be served.

Five spice spicy beef soup

Raw materials] 1500 grams of yellow beef ribs, 3 grams of sand nuts, star anise 4, 5 grams of ginger, 5 grams of cinnamon, 10 grams of green onion, 2 grams of cardamom, 2 grams of dried red pepper, 1 gram of pepper grains, the amount of refined salt, monosodium glutamate (MSG) 2 grams, 5 grams of minced green garlic.

[Method]

1. will be cut into pieces of beef ribs, put into cold water to wash, and then into the pot of boiling water blanch through, fishing into the water to bleach clear, fishing up and control the water, put the casserole, add enough water, on the high fire boiling, skimming the floating foam.

2. will star anise, cinnamon, cardamom, nut, pepper grain, dry red pepper, scallion, ginger (beat) together with gauze wrapped up, put in boiling water for a few moments, lifting, into the beef pot, cover the lid, the casserole was moved to a small fire, simmering until the beef is crispy, seasoned with salt, monosodium glutamate, sprinkle into the end of the green garlic that is ready.

[Characteristics] The beef is crispy, the flavor is fresh and slightly spicy, very tasty.

Small bowl of red soup beef

Raw materials] 500 grams of yellow beef, 250 grams of bones, 50 grams of celery, 5 grams of parsley, 10 grams of chili powder, 10 grams of red oil, 15 grams of Sichuan salt, 10 grams of vegetable oil, 5 grams of wine, 15 grams of soy sauce, 10 grams of green onions, 10 grams of ginger, 2 grams of pepper, 10 grams of star anise, crabapple 1 grams of black pepper, soybean paste, each appropriate amount.

[Method]

1. Selected yellow beef with tendons rinsed with cold water, cut into 100 grams of small pieces, into the pot of boiling water blanch to remove the blood, pour the water. Pot re-mixed with the right amount of water, stick bone clean, crack the bottom, into the beef, boiling fire, skimmed off the froth, with a slight fire to cook up, cooled and cut into slices for standby.

2. Take a clean white cloth wrapped in black pepper, pepper, anise, crabapple made of spice packets, ginger pat broken, green onions pulled into sections, bean curd minced. Vegetable oil into the pot to seventy percent heat, under the bean curd fried to crisp, skim the slag with a slotted spoon, with salt, soy sauce, chili powder, cooking wine, onion, ginger, spice package together into the beef soup pot, simmering slowly until the aroma is strong.

3. Add the beef slices to the soup pot and simmer slowly until rotten. Divide the celery and cilantro into four bowls, ladle the beef and red broth into the bowls, and add the red pump to mix and eat.

[Characteristics] Red color, spicy and hot, rich and fragrant.

Beet Meat Soup

Raw material]Beef 350 grams, 5 beets, 5 potatoes, 1 carrot, 1 onion, 3 pieces of cauliflower, 2 celery, 2 tomatoes, cloves, parsley, salt and pepper.

[Method]

1. first beet peeled, cut into crescent-shaped; potatoes, carrots cut into large pieces; onion, cauliflower, beef are cut into 3 cm square pieces; tomatoes peeled and chopped; parsley chopped, spare.

2. frying pan on the fire, add beef, water (about 600 grams), boil and skim off the foam, meat cooked to softness into the cloves, beets, potatoes, carrots, cauliflower, onions, celery, tomatoes, to be a variety of vegetables to cook, add salt, pepper, into the soup bowl, sprinkle parsley minced into.

[Characteristics]Tasty flavor, rich in nutrients.

Sauerkraut Beef Soup

[Ingredients] 500 grams of fresh beef ribs, 250 grams of pickled cabbage, 20 grams of yellow wine, 5 grams of ginger, 15 grams of green onion knots, 2 grams of monosodium glutamate (MSG), 2 grams of pepper, 50 grams of vegetable oil, 1 star anise, salt;

[Method]

1. Fresh beef ribs cut into chunks, scalded and washed in boiling water, and then fished out to be dry; Cut pickled cabbage into julienne.

2. frying pan on the fire, put vegetable oil hot, under the onion knots, ginger (pat loose), star anise fried incense, down into the beef block stirred through, pour into the water boiling, skimmed off the floating foam, poured into the casserole, add wine, moved to a small fire to cook until the beef eighty rotten, into the pickled cabbage shredded, salt, monosodium glutamate, pepper, and continue to cook until the beef is crispy to become.

[Characteristics] meat rotten soup fresh.

Red Clear Soup

Raw materials]Beef, beef bones, chicken bones ****1 200 grams, 500 grams of net beetroot, green onions, carrots, celery 50 grams each, salt, monosodium glutamate a little bit, 25 grams of sugar, vinegar essence 10 grams.

[Method]

1. Wash the beef and cut into small pieces, put into the pot, add water to boil, skim off the blood foam, and then put into the cleaned green onion block, celery segment, carrot slices, sesame seeds, and change to a slight fire stew for 2 - 3 hours, until the meat is cooked (cook the soup should be constantly adding water to maintain the amount of 2000 grams of water).

2. Beetroot washed and wiped, 15 minutes before the soup is made one-half into the clear soup pot, cooked through the overlooking, add refined salt, monosodium glutamate seasoning.

3. The other half of the beetroot shredded into a small pot with water, after cooking, add sugar, vinegar essence over Luo become beetroot juice, into the cooking broth into the red broth. Sheng soup bowl, can be served.

[Characteristics] The color is delicious and fresh.

Tomato beef soup

[Ingredients] 100 grams of beef shank, 50 grams of tomato paste, 10 grams of sugar, 2 grams of salt, 1 gram of monosodium glutamate (MSG), half an onion, 15 grams of carrots, 15 grams of celery, half of a parsley, 20 grams of pasta, 15 grams of boiled carrots, 15 grams of canned peas.

[Preparation]

1. Wash the beef and set aside; onion, carrot cut into pieces; celery choose clean, cut into pieces.

2. Beef into the soup pot, put 600 grams of water, high-fire boil, skimming blood foam, moved to the micro-fire, put onions, celery, carrots, parsley, cook 2-3 hours, until the meat is cooked. During the cooking process, keep skimming the floating foam to keep the soup clear.

3. Cooked beef out, cut into pieces, put back into the soup, in turn, put the tomato sauce, sugar, salt, monosodium glutamate, noodle shaosi seasoning, and then put in the boiled carrots diced, canned peas that is ready.

[Characteristics] The soup is red in color and tastes sweet and sour.

Silkmelon slippery beef soup

[Ingredients] 200 grams of beef, 600 grams of silkmelon, 5 grams of starch, soy sauce, monosodium glutamate (MSG), salt, sugar, ginger, pepper, and cooked oil in moderation.

[Method]

1. loofah cut off the hard edge of the skin protruding, cut the rotary knife block; beef cut thin slices, with starch, sugar, monosodium glutamate mixing slurry good.

2. In a pot filled with water, under the ginger slices boil, add into the loofah, roll for a moment, that is, under the beef slices, with chopsticks scattered, cook for a while that is out of the fire. Beef, loofah with soup into a bowl, sprinkle pepper, cooked oil, soy sauce, salt seasoning can be.

[Features]

The soup is white in color, the taste is light and fragrant, and the meat is smooth and soft.

Beef and egg soup

[Ingredients] 200 grams of chopped beef, 50 grams of celery, 50 grams of eggs, 50 grams of tomatoes, salt, wine, monosodium glutamate, pepper a little.

[Method]

1. celery washed, cut into small grains; tomato chopped; egg beaten into a bowl and stirred, standby.

2. Beef, water into the pot, after boiling, switch to a slow fire stew until cooked, into the salt, monosodium glutamate and pepper to taste, and then into the end of celery, tomato, to roll up Xu pour into the egg juice, sprinkle into the wine that is.

[Characteristics]

The soup has a beautiful color and a light taste.

Beef Bone Soup

Beef bone 1.2 kilograms ,in the hot water slightly scalded, and then rinsed with cold water. Beef bones with radish pieces and the right amount of water boiled for 4 hours, separated from the dregs into beef bone soup, under the salt to taste.