Curry beef soup
By RuthieGreen
My husband liked to eat beef soup from Lanzhou Ramen Restaurant, so he tried making it himself. It tastes good! Because it was the first time I made it, it didn't look too good. Please forgive me!
Recipe Recommendations
- beef tendon meat appropriate amount
- ginger appropriate amount
- shallots appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- cooking wine appropriate amount
- cumin appropriate amount
- curry powder appropriate amount
Steps for Curry beef soup
1
Wash the beef tendon meat, slice the ginger, tie the shallot into a handful of onions, wash the star anise, cinnamon, tsaoko, and laurel, and set aside.
2
Pour clear water into the pot, wait until the water boils, add the beef tendon meat, and remove it after there is floating foam in the mud water.
3
Put the beef soaked in water into an electric pressure cooker and pour boiling water. The water should not pass through the beef. Add concentrated chicken soup, ginger slices, onion strips, star anise, cinnamon, tsaoko, and laurel in order. Add a little cooking wine to remove the fishy smell.
4
Cover the lid of the electric pressure cooker, plug in the plug, and adjust the button to the nutritious stew or soup.
5
After hearing the prompt that the electric pressure cooker is completed, simmer for about 20 minutes, wait until the pressure valve float falls, and open the lid. Remove the beef and slice it.
6
Put the chopped beef slices into a casserole, pour in the remaining beef soup, sprinkle with appropriate amount of cumin, curry powder, and a small amount of salt according to your taste, and bring to a boil over high heat.
7
When eating, sprinkle with chopped garlic leaves and a steaming bowl of curry beef soup is ready.