Crack beef fan soup
By VicentaLakin
The smell of beef soup is spicy and rich, and it's fresh. With age, and also for personal reasons, the spicy taste of stimulation can only be done occasionally. And slowly it became clear that ablution was not the same as oblivion, and that it could be a source of satisfaction. It's time to make a pot of curry beef on the weekends, so let's have a bowl of curry beef fan soup
Recipe Recommendations
- beef tendon meat 500G
- laojiang a large piece
- onion
- white radish half an
- sweet potato vermicelli appropriate amount
- coriander a little
- green garlic a little
- mushroom a little
- high-alcohol liquor a little
- pepper
- geranyl
- octagonal a
- tangerine peel
- salt appropriate amount
- cooking wine appropriate amount
- curry powder a little
- sesame oil a little
- soy sauce a little
- freshly ground black pepper a little
- sugar a little
Steps for Crack beef fan soup
1
(a) Beef cut large, immersed for several hours with water earlier, and several times with water in the middle, until the blood runs out
2
Soak good beef wash, take half the ginger slice. Put beef and ginger blades into the pot, with sufficient water and a little white wine, and heat the fire
3
When boiled until boiling, the heat of the fire shall continue for a few minutes, during which the surface shall be emptied
4
And when I cast it, I prepared a bowl of warm water next to it, and then, when I cast it, We dipped it in it, and then continued. Personally, it's cleaner to leave behind
5
After processing beef, clean the surface oil with warm water and provide for dry water preparation
6
Get the rest of the beef soup ready. Onions cut large, half of the remaining ginger cedars and spices such as peppers washed clean
7
(a) The white radish, when it goes to the skin, cuts the blades, places them in large bowls, sows a little bit of salt, grabs them and pickles them for about 30 minutes
8
(b) Put beef into sandpots and add sufficient water
9
When the fire boils, onions, peppers, fragrances, ginger chips, leather, eight horns, etc. And if there is foam in the middle, then leave it alone
10
(a) Add a proper quantity of wine, continue to boil in the fire, then turn the fire into a slow stew
11
After 20 to 30 minutes of cooking, the radish is added, and the fire boils and turns on the cover and continues to boil. (b) The white radish shall squeeze the water from the pickle process and wash the salt of the surface with clean water
12
You can cook until it's easy to stick with chopsticks in beef. I've been cooking for about two hours
13
(b) Add appropriate salt to the heat
14
Keep the fire open until it cools. The beef is extracted, mixed with filtered soup juice, immersed for about 3-4 hours or frozen for the night. I stayed in cold storage for the night
15
- Prepare the material for the fan soup
16
(b) The early immersion of red potato fans
17
(b) Garlic and fragrance cut off, mushrooms washed and torn, and softly-dryed filamented fans prepared
18
Take a proper amount of beef soup, join the fans and cook it for a few more minutes. And boil mushrooms. I added some curry
19
In small bowls of garlic and fragrance, a little raw, salt and sugar
20
And pour in the bowl the fans of the pot and the beef soup, and put the beef cut together with a little sour oil, and cast a little black pepper
21
You can eat it when you mix it。Crack beef fan soup Make Tips
1. Soak the beef in advance to remove some of the blood, which will improve the taste; 2. Marinate the white radish with salt briefly to eliminate its distinctive odor; 3. Do not use too many spices when stewing the beef, to avoid overpowering its natural flavor; 4. Be sure to soak the sweet potato vermicelli until soft beforehand; 5. The seasonings and toppings for the beef noodles can be adjusted to your preference; spicy food lovers can add some chili oil.