Pumpkin beef soup
By AndreRoberts
This is my daughter's favorite soup. The beef was still left over from making [Tempetta Beef]. Because it was not easy to slice, I cut it into shredded soup that night.
Recipe Recommendations
- pumpkin a small section
- salt One and a half teaspoons
- chicken essence a small spoon
- cooking wine a small spoon
- pepper appropriate amount
- ginger slices appropriate amount
- salty and sweet
- stewed
- three-quarters of an hour
- simple
Steps for Pumpkin beef soup
1
Pour the shredded beef into boiling water, pour a small teaspoon of cooking wine and blanch the blood.
2
Remove and wash.
3
Peel the pumpkin and cut it into slices.
4
Put the shredded beef into the soup pot, add two or three slices of ginger, and add appropriate amount of water.
5
Cover and simmer for about an hour until shredded beef is cooked.
6
Put the pumpkin slices into the beef soup, cover the lid and simmer for a while.
7
After the pumpkin is cooked, season with 1 teaspoon half salt and 1 teaspoon chicken essence.
8
Sprinkle with a little more pepper powder, and finally add garlic flowers and stir.