First, the practice of California beef noodle soup
Ingredients: 2 kg of beef (brisket or beef ribs)
Ingredients: onion, Jiang Mo, 1 stew bag (ready-made in supermarket), 2 aniseed, 2 tablespoons of Sichuan bean paste, 2 pieces of cooking wine, oil, pepper, dried pepper and radish.
Exercise:
1. Dice the beef (not too small, it will shrink after cooking), blanch it, put it in a pressure cooker, heat the wok with a little oil, stir-fry the bean paste with a little soy sauce a few times, and add water to the wok (mostly used for cooking beef).
2. Boil the pot, remove the residue with a colander and throw it away (if you like spicy food, you can cook it for a while), pour the cooked soup into the pressure cooker (the soup is about four or five times as wide as beef), and put the rest of the ingredients into the pressure cooker without salt (the sauce is salty). After the pot is boiled, press it on medium heat for 25 minutes (2 hours for normal pot).
3. The prepared beef soup can be made face to face or vegetable soup with potato pieces, carrots and onions.
Second, home-cooked soup
Stir-fry the pot with chopped green onion, then add appropriate amount of salt, monosodium glutamate, chicken essence, chicken juice and meat fragrant treasure (appropriate amount), boil the pot, add noodles and serve after boiling.
Ingredients: noodles, vegetables, eggs.
Seasoning: salt, chicken essence and meat oil.
Exercise:
1, wash the vegetables and cut into inches, and break the eggs. After the water in the pot is boiled, put the vegetables in and cook for two minutes, then put the noodles in.
2. Season with salt, chicken essence and meat oil.
3. After the surface feels slightly rotten, beat in the egg blossoms and serve them from the pot and bowl.