Beef and mutton are common foods in daily life and can be used to make various delicious dishes. Beef and mutton can be used to stir-fry garlic immediately, and can also be used to stir-fry kale and its mutton soup. However, beef and mutton are very easy to get old and cannot be fried for a long time. In beef stew, it is best to cook the raw materials needed for the broth first, and then add the beef and mutton, so that the cooked beef and mutton will not be old easily and taste better.

Beef and mutton and what soup is delicious: Huainan beef soup.

Huainan beef soup is one of the meanings of Anhui cuisine (along Huaihe River), which has the characteristics of freshness, freshness and alcohol. This home-cooked dish also appeared in the CCTV program "Daily Agricultural Economics".

Ingredients: mutton soup, star anise, ginger slices, beef and mutton, vermicelli, soybean oil skin, vanilla, salt, white pepper powder and monosodium glutamate.

Practice: 1, blanch beef, then put star anise and ginger slices into the pot to make soup. 2, mutton soup to boil, add some salt, white pepper and monosodium glutamate to taste, beef and mutton picked up to cool. 3. Soak the vermicelli, cut the soybean oil skin into strips, cut the beef and mutton into pieces, and wash the fragrant lai for later use. 4. Cook the shredded soybean oil and vermicelli separately, remove them from the bowl, and finally put mutton soup and beef and mutton.

Beef and mutton and what soup are delicious: Shouxian beef soup

Shouxian beef soup is made of dozens of nourishing and health-preserving Chinese herbal medicines and halogen bags in a certain proportion, which are processed by traditional handicraft Chinese medicine. Qing Xiang is a refreshing and non-greasy soup. Drunk is not easy to get angry and dry. It is also served with vermicelli and dried silk, which makes people not tired of eating. It is a famous specialty snack in Jiangsu, Henan and Anhui.

Raw materials: beef bones, beef and mutton, salt, chicken essence, white pepper powder, monosodium glutamate, vanilla, onion, spices (Anemarrhena rhizome 5g, star anise 2g, star anise 3g, Amomum villosum 1 tablet, galangal 3 tablets, fragrant sand 2 tablets, licorice root 0.5g, pepper 10 tablet and dried red pepper 3 tablets.

Practice: 1. Wash beef bones and mutton, and seal the bag with spices for later use. 2. Take a hot pot, put a bag of beef bones, beef and mutton and seasonings, bring in 2500g cold water and boil it with strong fire, remove floating powder, cook it with low fire until the tea soup turns white, take it out when the meat is cooked, and cut the meat into pieces after cooling. 3, a clean pot is easy to get angry, put the mutton soup to boil, add salt, chicken essence, white pepper, monosodium glutamate, butter, pepper to taste, pour the pot into the bowl of tender beef, sprinkle with fragrant lai and onion.

Beef, mutton and soup are both delicious: beef stew with tomato.

Tomatoes taste sweet and sour, potatoes are soft and tender, and oil and meat can be removed. Cooked with beef and mutton, it tastes unique, slightly sweet and sour, delicious and not greasy.

Raw materials: beef and mutton, tomatoes, potatoes, star anise, pepper noodles, onion, ginger, star anise, yellow wine, soy sauce, sugar, salt and monosodium glutamate.

Practice: 1, put a small amount of oil in the pot, add star anise, pepper noodles, onion, ginger, star anise and beef and stir-fry twice. 2. Add potatoes and tomatoes, widen the soup (cold water is also acceptable), add sugar, soy sauce, yellow wine and monosodium glutamate, stew until boiling water is changed to low heat for 45 minutes, and add salt according to taste.

Tip: If the beef stew takes too long, you can stew beef and mutton with milk (must be fresh milk) for 20 minutes before making soup, and then take out the pot stew. Beef and mutton stew milk is very easy to become loose and tender, which can save 30 minutes compared with all normal beef stews.