"I'd rather give up a mouthful of rice than a mouthful of soup", teach you to make the soup that Luoyang people must drink, and it will be refreshing after drinking

"Get up early for a bowl of soup, it's not appropriate to give a fairy", this sentence has almost become a sentence passed on by the mouth of the old Luoyang, which shows how much Luoyang people have a soft spot for soup.

This bowl of beef soup is very suitable for autumn and winter, and the family drinks it to warm the stomach and nourish the body. It is not difficult to make it, master a few tricks, the soup is thick and delicious, and you will want to drink it every day.

Recommended dish: Homemade beef broth

Main ingredients: beef tendon, beef stick bone

Detailed production steps

1. The purchased beef should be soaked in water for more than 2 hours in advance, and the water should be changed 2-3 times during the period, which can better remove the blood and water, and the water should be blistered to be clear.

2. I bought cut beef stick bones, and the bone marrow oil is easy to boil out.

3. Prepare ginger, green onions, star anise, cinnamon, bay leaves, and tangerine peel. The ginger does not need to be sliced, and it can be fluffy with the back of a knife.

4. Beef and beef stick bones can not be stewed directly in the pot, blanch the pot under cold water for 3 minutes, and pour in 30ml of cooking wine at the same time to remove the fishy smell.

5. When preparing for blanching, use a casserole to boil a pot of boiling water in advance, and beef and beef stick bones can be directly put into the casserole after blanching. Do not put it in cold water after blanching, not only will the meat be tight, but the nutrients will not be easily released.

6. After blanching, there will be blood and water left on the beef and beef bones, and after putting it in the casserole, it is necessary to skim off the foam again, and then put in the prepared ingredients.

7. I simmered for 90 minutes on low heat, turned off the heat for an hour, and removed the beef, leaving only the beef bones in the casserole. Wait for 30 minutes, then turn on the heat and simmer for another 30 minutes. As long as you make soup, you will use this method, not only is the nutrition easy to release, but the soup will taste fresher, you might as well try it.

8. Put chopped green onions, Sichuan pepper powder and salt in a bowl to taste, and add white pepper, monosodium glutamate and coriander according to personal preference.

9. Then cut the beef into thin slices and put it in a bowl, drink beef broth at home, the meat tube is enough, and you can eat well!

Finally, put it into the piping hot beef broth, smell it and drool, the soup is thick and delicious, and it is refreshing after drinking. (Chili oil is put according to personal preference)

In autumn and winter, you should drink more soup for your family, keep out the cold and warm your stomach, and your hands and feet will not be cold, no wonder Luoyang people love to drink soup so much.

Tips:

The green onion can be removed after simmering for 20 minutes to avoid cooking. I make home-cooked beef soup, not Luoyang beef soup, if you want to drink Luoyang authentic beef soup, you have to come to Luoyang local taste, each family has its own exclusive recipe, rather than a mouthful of rice, not a mouthful of soup, a day without drinking gluttony.