Korean beef bone, vegetable and mushroom soup

Whether to come to South Korea or not, everyone has watched so many Korean dramas. I feel that in the eyes of Koreans, cow bones are a very nourishing and amazing food, which can almost compete with bird's nest and fish glue (it seems that no one in South Korea eats these good things, I haven't asked carefully and I don't understand it!~~) In "Come on, Jin Shun", my mother-in-law asked Jin Shun to go to the market to buy beef bones, and Jin Shun secretly hid a few pieces and took them back to her parents 'parents. In "Dah Jang Geum", there is a royal chef competition that competes in making stewed beef bone soup. Nowadays, Libao 'er dares to improve the beef bone soup. The beef bone flavor and delicious mushrooms are delicious. It is delicious. If you don't believe me, you can try it yourself?

Recipe Recommendations

over ribs appropriate amount
soybean sprouts appropriate amount
cabbage slice
Various fungi and mushrooms appropriate amount
tofu appropriate amount
parsley appropriate amount
ginger 1 scoop
salt appropriate amount
tangerine peel appropriate amount
pepper appropriate amount

other
stewed
three-quarters of an hour
ordinary

Steps for Korean beef bone, vegetable and mushroom soup

Cut beef ribs into small pieces suitable for consumption.

Soak in clear water for a period of time (about 2 hours) to fully remove beef blood impurities from the beef.

Remove impurities and beef bones.

Add water to the pot and bring it to a boil, put in the few slices of dried tangerine peel, pour in some dry seasonings, and minced ginger, and then add in the cow bones that have been blanched to remove blood foam. Cook with high heat first, adjust the heat when bubbling, and switch to medium heat. Because the beef bone soup requires the bones to be cooked, it is better to switch to a lower heat and cook it for a long time (the slightly whiter beef bone soup can be boiled only after adding tofu for more than 4 hours).

When the beef bones have been cooked for a while, use chopsticks to insert the beef. After the meat is basically loose, the butter and soup taste basically comes out. (Students who are afraid of getting fat can fish out the beef ribs and let them cool. After the soup is sufficiently cooled, the dough will appear to form solid butter. Drain and remove the residue of the butter and beef bones, leaving only the refreshing soup head to achieve the goal of losing weight without getting fat after drinking).

Continue to stew the beef bones over medium heat. After boiling, add the tofu, ginseng, jujube, sliced cabbage, various mushroom and dried vegetables prepared in advance, and continue to boil.

After the tofu pieces are boiled, the aroma of mushrooms also comes out.

Finally, add the soybean sprouts. This time the vegetable flavor is also strong and you are ready to eat.