Beef bone Lentinus edodes and radish soup ingredients: beef bone 500g Lentinus edodes 6 carrots 2 green onions 3 sections of ginger 3 slices of parsley 2 root vinegar 1 teaspoon (5ml) 10 grains of pepper salt. Practice: 1) cut the beef bones into long pieces of 5cm, wash them and set aside. Soak the shiitake mushrooms in warm water for 5 minutes, then remove the stalks and rinse. Peel the carrots, wash them and cut them into pieces. 2) put the beef bones into the soup pot and pour enough water at one time.
Beef bone soup is nutritious, delicious and delicious. Beef bone can be cooked with soybeans, kelp, peanuts, white radishes, mushrooms, chestnuts, red dates, wolfberry and so on. It is very delicious, but everyone's preferences are different. Choose according to your own preferences.
Beef bone soup can be paired with white radish, yam, tomato, black bean and so on. For example, white radish beef bone soup: (1) put the beef bones in cold water and set aside. (2) slice the radish, Huaishan and ginger and set aside. (3) Cook the beef bones and ginger slices in the pot for 2 hours, then put the white radish and Huaishan into the pot for 1 hour.
For those netizens who don't know, let's get to know it. Beef bone soup can be paired with white radish, yam, tomato, black bean and so on. It should be noted that it takes about 2-3 hours to cook soup, such as hard meat, hard insertion, bloody water from the fork hole after pulling out the fork hole, and need to be boiled again. after all the meat is cooked, it needs to be filtered with Luo or fine cloth to remove impurities, and it can be served.
Beef bone soup is best served with white radish. Especially the radish in autumn, it is said in ancient times that "eating radish race ginseng in autumn". Thus it can be seen that making soup with beef bones and radish is a very good choice.
Beef bone soup is delicious with onions, potatoes and tomatoes. The raw materials and practices are as follows. Raw materials: two and a half jin of fresh beef backbone, half an onion, one potato, three tomatoes. Practice: cow bones are generally bigger and harder, when you buy them in the market, ask the merchants to chop them into small pieces, go home and clean them, and fly water for five minutes. Cut tomatoes, onions and potatoes. Put all the ingredients in the soup pot and drop a few drops of vinegar. Bone soup and bones are nutritious.
1. Seasoning for boiled cow bone soup: cow bones (including leg bones, tube bones, ribs, skulls and other edible bones of cattle). The tube bone containing bone marrow is the best. Star anise 1g, Kaempferia 5g, Guizhou Yejian mountain pepper, spicy sauce, clove 1g, cinnamon 3g, garlic 50g, onion 5g, ginger 20g.
2, according to personal taste preferences, you can also add garlic slices, coriander, chives and other seasonings to add flavor. The time for stewing bovine bones can be carried out according to personal preference and the size of the bones. It usually takes 1-2 hours to simmer so that the bones can fully boil out delicious soup and marrow nutrition.
3. Stewed beef bones are seasoned with cooking wine, soy sauce, ginger, spring onions, salt and spices. Basic seasoning: when stewing beef bones, the first thing to consider is the basic seasoning, including cooking wine, soy sauce, ginger and onions. Cooking wine is used to remove odor and increase flavor, soy sauce is used to increase the color and taste of food, and ginger and spring onions can further enhance the freshness of beef bones.
4. 1000g bovine bone, 3 fragrant leaves, 5 ginger, 20 prickly ash, 3 dried pepper, 3 nutmeg, 3 star anise, 2 grass fruit, 1 Angelica sinensis, 1 spoon of soy sauce, 1 spoon of chicken essence, 1 spring onion, 3 cloves, 2 rock sugar, 1 tablespoon salt. First of all, prepare the ingredients for stewing beef bones: ginger, cloves, pepper, dried pepper, fragrant leaves, grass fruit, nutmeg, angelica, rock sugar.
5. The seasonings needed for boiled beef bones are: salt, cooking wine, light soy sauce, soy sauce, ginger, spring onions and so on. The specific explanation is as follows: salt is an indispensable seasoning when cooking beef bones. Beef bones need to be salted during cooking to improve the taste of the soup. The amount of salt used should be determined according to individual taste, but it is recommended to add it gradually and try it constantly to ensure that the taste is in line with personal preference. Cooking wine is mainly used to remove odor and increase flavor.
1. ① treatment of bovine bones: rinse the bovine bones with running water, cut off the fat parts, and remove the parts contaminated with cow hair dust and other sundries. ② beef bone water: put ginger slices, yellow wine, two or three incense leaves and beef bones in a cold water pot. Boil for 5 minutes. Turn off the heat and pour out hot water to rinse. Be sure to scrub carefully with a toothbrush (special toothbrush) to thoroughly clean the floating impurities stuck to the bone section, crevice and fascia.
2, the practice of beef bone soup cow bone soup (original flavor): stewed beef bone with electric casserole is better, the bone is generally bigger and harder, and when you buy it in the market, ask the merchant to cut it into small pieces. After going home, wash it and boil it in a cold water pot (just a stainless steel pot, open faster). After the water boils, skim out the blood foam that floats on the surface (cow bones have more blood foam, so it takes a little more time and skimming four times to remove the blood foam).
3. Main raw materials and seasonings. Blanch the bones with water. After washing the bones, put them back into the pot, add water, bring to the boil, and pour in the Wei Da Meizhen cooking wine. Add ginger and cinnamon star anise. Add June braised soy sauce and simmer for 1 hour. Add salt. Pour in the radish that has been cut into cubes and simmer for half an hour. The radish is ripe and the bones are fragrant. Start the pot and eat.
4. Put the beef bones and medicinal herbs into the pot. Add 7 bowls of water and simmer for 2 hours. Just add the right amount of salt before starting the pot. It tastes strong, fragrant and sweet, especially suitable for friends who like it strong. In addition, add some tips: the big bones of the cow should be chopped into small pieces to reveal the bone marrow so that the essence can be fully integrated into the soup. The bones of the cow are hard, and the kitchen knife at home is very difficult to cut, so it is best to ask the merchant to do it for you when you buy it.
1. Practice: first soak the beef bones in cold water for half an hour and soak out part of the blood water; blanch the beef bones in a cold water pot, put a spoonful of cooking wine and ginger slices to remove the fishy, and then remove the beef bones after boiling; stir-fry the chopped onions with a little oil in the pan, add the beef bones, dried chili peppers, light soy sauce and beef sauce, add the water, just over the oxtail, bring to a boil. After the water boils, turn to medium-sized heat and simmer for about 40 minutes. Remember to observe the moisture and don't boil it.
2. Prepare main materials: 400 grams of beef bone. Seasoning: appropriate amount of salt, 20 grams of cooking wine. Soak the bovine bones for 2 hours, soak the blood impurities, and change the water several times until the water is clear. Bring the water to a boil in cold water, add beef bones and 20 grams of cooking wine. Boil for 2 minutes.
3, main ingredients: beef bone 1600 grams, steak 500g; excipients: sesame 5 grams; seasoning: ginger 10 grams, green onions 15 grams, garlic (white skin) 10 grams, salt 10 grams, pepper 2 grams.
4. It is most fishy to soak beef in clear water before stewing bovine bones, and the main source of its peculiar smell is blood, so before stewing bovine bones, cut pieces of bovine bones are soaked in clear water for about 1-2 hours, and cold water can be changed in the middle. Soak the blood out of the bovine bones completely, so that the bloody beef will not only become cleaner, but also the stewed bovine bones have no blood smell and have a stronger flavor.
5. Prepare the ingredients. Boil water in a casserole. In another pot, put cold water into the beef bones and boil the water. Remove and wash beef bone soup; add ginger, white pepper and fragrant leaves in a casserole. Simmer over low heat for an hour. Cut the side dishes halfway. Add tomatoes, mushrooms and carrots. Heat up another pot with cooking oil, add onions and stir-fry to make transparent. Add to the soup pot and continue to simmer for more than 2 hours. Stew well and add salt and coriander according to your taste.
Step 11: add the right amount of chopped onions and chicken essence to the stewed beef bone soup and you can eat it.
2. James water to remove odor: put the cow bones in cold water and bring to a boil. Floating foam will be produced in the process of James water. Get rid of it in time to remove blood and impurities from the bones. Stir-fry fragrant vegetables: in another pan, add a little oil and stir-fry onions, carrots, celery and minced garlic over medium heat until the vegetables are soft. Add beef bones: put the beef bones and fried vegetables in a saucepan and add bay leaves, coriander seeds, black pepper and enough water.
3, efficacy and effect to prevent arteriosclerosis: Niuguanggu decoction contains unsaturated fat, which can accelerate the metabolism and dissolution of oleic acid in the human body, and avoid the deposition of cholesterol and human fat in the human body. Niubanggu decoction can also improve the ductility of blood vessel wall and avoid vascular embrittlement and stagnation. Regular use of Niubanggu decoction can not only prevent arteriosclerosis, but also reduce the prevalence of hypertension and hyperlipidemia.
4. Improve the extensibility of the skin. Usually, when we drink Dagu Tang, we can digest and absorb rich and colorful collagen powder, which can improve the malleability of the skin and reduce the conversion of wrinkles. In addition, after its protein and carbohydrates and their nutrient elements are digested and absorbed by the body, it can also moisturize the northwest, Qifu, and make everyone's skin better and better. (2) prevent arteriosclerosis.
5. Wash the bovine bones, add pepper, salt and other seasonings, stew the bovine bones over high heat, then add water to low heat and continue to stew the broth. Beef bone soup is rich in flavor and nutrition, and it is a soup to strengthen the body. There are many ways to make beef bone soup, which can be stewed with carrots, potatoes, tomatoes and other vegetables.
6. Cow bone 1 jin (cow bar bone, tube bone) 10 grams of ginger (about 2 pieces) 10 Chinese dates 20 grams of Chinese wolfberry 20 grams of Angelica 15 grams of astragalus 10 grams of water 8 bowls of water: bovine bone James water: put the beef bones into the pot, blanch water for 2 minutes, remove blood foams and impurities. Prepare ingredients: slice ginger, enucleate red jujube and rinse Chinese wolfberry.
1. Drop a few drops of vinegar into the soup to make the calcium in the bone more easily dissolve into the soup, which is also effective for other soups. If you want to save trouble, you can put it in an electric purple sand cooker and simmer at a regular time. if you put it into an ordinary pressure cooker, the bone soup pressed is not milky white but clearer. Although the beef bones or sheep bones bought in the market are shaved cleanly, making soup will not have much effect. If a little beef is added, the taste will be more delicious.
2. Boil off the blood water first: before stewing the cow bones, blanch the cow bones in boiling water, which can remove the blood and smell and make the soup more fragrant. Slow stew: put the beef bones and other ingredients into the pot, add enough water, simmer slowly over low heat, the longer the time, the stronger the flavor.
3. Ingredients: 750 grams of beef ribs, 300 grams of onions, 300 grams of potatoes, 100 grams of tomatoes, right amount of salt, right amount of black pepper, some water. Methods: wash the ingredients and peel the potatoes. Put water in the pan, add beef bones, ginger and Erguotou and bring to a boil for 5 minutes.
4. Baking: in order to make the soup more rich, you can choose to bake the beef bones in the oven until slightly charred. This helps to release collagen and bone marrow from the bones, making the soup more mellow. Before baking, you can sprinkle some salt on the bones to increase the flavor. Stew: put the processed beef bones in a cauldron and add enough water. The amount of water should be able to cover the bones and take into account that the water will evaporate after stewing for a long time.
5. Casserole stewed beef bone soup is a very delicious and nutritious dish. the following is a common practice: material:-500 grams of bovine bones-3 slices of ginger-1 spring onion-cooking wine-salt-pepper-water steps: rinse the beef bones with water, put them into the pot, add enough water, boil them over high heat and skim off the foam. Remove the cow bones and rinse them with clean water. Set aside.