Raw materials:
Oxtail, kelp, black beans, longan. Onion, ginger, miso, salt, Shaoxing wine.
Features:
It can be used as food for the Double Ninth Festival.
Operation:
1, wash the oxtail, put it in a pot and blanch it with cold water to remove the blood. Take it away.
2, kelp washed and cut into diamond-shaped pieces, black beans soaked in water half a day in advance, onion cut into sections, ginger sliced.
3. Longan goes to the bag to produce longan meat.
4. Boil water in the pot, add oxtail and onion ginger, boil the pot and skim the floating foam, then add Shaoxing wine.
5. After cooking for a while, add black beans and continue cooking.
6. Cook for about an hour and a half, and the soup will decrease.
7. Add the cut kelp pieces. If the kelp is not clean, you can blanch it in advance.
8. Finally, cook for a while, add longan meat, and pick up the beans with chopsticks when they are rotten. When the meat is rotten, you can add a little salt to taste the pot.
Application of broth: the broth of beef stew is delicious and refreshing, with a slight sweetness. It can be used as the soup base of home-cooked soup and cooked with more vegetables, which is more nutritious.
Materials: ox bone 1 root, half onion, half carrot, half radish, onion 1 root, ginger 1 root, star anise 1 root, and 2000ml of water.
Seasoning: Material A: 1 tsp rock sugar, 2 tsp rice wine.
Material b: appropriate amount of salt.
1. Wash the beef bone soup for later use; Peel carrots and white radishes, wash and cut into pieces; Wash onion and ginger, cut onion into sections and slice ginger for later use;
2. Add water to the pot, open all the ingredients and beef bones, add material A and cook for 90 minutes, and finally add material B to taste.
Ps: Why should beef stew be cooked with carrots and white radishes? Because radish itself contains natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones, enhance the delicacy of soup, and make the bone juice more mellow after cooking. You can also use 1 carrot to wash and stew directly without peeling.
Spicy soup
Materials:
1 beef bone, half an onion, half a carrot and half a radish, 30g dried fish, 1 oil red pepper, 3 teaspoons of rock sugar and 2000ml of water.
Halogen package:
20g of dried pepper, star anise 10, 3 teaspoons of pepper and 2 pieces of laurel leaves.
Seasoning:
Material A: 2 tablespoons of spicy bean paste, 0 tablespoon of 65438+ Chili powder.
Material B: 2 tbsp rice wine, soy sauce 1 tbsp salt 1 tbsp.
1. Blanch the beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chopping oil pepper, washing onion, ginger and garlic, chopping, peeling onion and shredding;
2. Pour a proper amount of salad oil into the pot, heat it, add rock sugar and stir-fry over low heat to get the sugar color, and add material A and oil pepper powder to stir-fry. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base;
3, pour 2000 ml of water into the pot to boil, add the scalded beef bones, dried fish, marinated buns and spicy soup base.