working methods
1. Wash the beef, put it in a pot and add water to cook it, take it out, cut it into small pieces, put it in a bowl and marinate it in soy sauce for a while. Wash onion and cut into pieces, wash coriander and cut into pieces, and put them together in a beef bowl.
2. Put the egg yolk into an empty bowl and beat well.
3. Add the stock to the pot, bring it to a boil, pour in the egg yolk liquid, add salt, monosodium glutamate and sesame oil after boiling, push it evenly, and pour it into the beef bowl.
trait
The taste is light, the soup is delicious, and it is home-cooked in Jiangsu.
efficacy
This soup contains more calcium and vitamin D, and is also rich in protein, which has the functions of promoting granulation, replenishing marrow, strengthening tendons and bones. It is suitable for health care in four seasons and is beneficial to physical fitness.
Beef soup is a traditional food of Han nationality. The main ingredients are beef bones and beef. The beef soup is carefully selected. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, you must soak it, remove blood stains and clean the internal organs before cooking. Homemade butter is also used to make fried Huai pepper (red dried pepper) into red oil.
Therefore, beef soup is mainly soup, and soup is tasteless if it is not alcohol. However, the cooking methods of beef soup are varied, and all of them use local specialties: Huai Yu powder, Luohe mung bean cake, Bagongshan tofu skin (dry chapter, hundred pages) and Qiji bean dumplings as auxiliary materials. Huainan beef soup is rich in raw materials, rich in flavor and memorable.