How to make beef and potato soup?

Potatoes and beef are indispensable ingredients in our lives, and these two foods can be well matched together to bring very good deliciousness to people's lives. Of course, the nutritional value of these two ingredients is also very high, and they have enough benefits for people's bodies. Generally speaking, beef and potatoes are mainly used to make soup, so how to make clear beef and potato soup?

Nutritional characteristics

Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. Potatoes contain large amounts of starch, protein, and colloid, citric acid, lactic acid and potassium salt. Beef is sweet and mild in nature. It can nourish the spleen and stomach, replenish qi and blood, strengthen the muscles and bones, and stop thirst. There is a saying among the people that "beef replenishes qi and has the same effect as astragalus." The protein content of beef is twice that of pork, but the fat and cholesterol content is much lower. Potatoes and beef are a very scientific food.

raw material:

Beef ribs, potatoes, vegetable oil, Pixian bean paste, dried chili peppers, whole peppercorns, five-spice powder, MSG, sugar, ginger, whole onions, chicken essence, salt, sugar color, sesame oil, and coriander in appropriate amounts.

Preparation method

1. Wash the beef with boiling water to remove blood, and cut into small cubes; peel the potatoes and cut into dices.

2. Put the pot on the fire, add oil, add bean curd, whole peppercorns and ginger, stew and stir-fry repeatedly. When the bean curd spits out red oil and has a fragrance, add in fresh soup and bring to a boil, remove the residue, add beef, dried chili segments, whole garlic, five-spice powder, glaze, chicken essence, a little sugar color, bring to a boil, skim off the foam, move to low heat and simmer until the beef is 70% cooked, then add potatoes and cook until soft, then simmer over high heat until the sauce is reduced, add MSG and sesame oil and serve. You can add a little coriander when serving.

Operation instructions:

1. When cooking this dish, the soup should be wider. After the potatoes are put into the pot, they should be gently pushed with a spatula at any time to prevent them from sticking to the pot.

2. The fire should not be too big, otherwise the beef will not be tender and the dish will not be cooked well.

Key points:

1. The beef does not need to be blanched before being put into the frying pan, otherwise it will not be tender; as long as the beef leg is washed, there will not be much blood foam, and the juice after marinating has been drained, the oil has been drained after frying, and the floating residue has been skimmed when stewing, so there is no need to worry about the beef smelling fishy or a lot of blood foam in the soup;

2. When marinating beef chunks, use a little more soy sauce. Otherwise, firstly, the color of the beef will not look good, and secondly, it will not be easy to absorb the flavor and the taste will be even bland after stewing. Never add soy sauce to the soup later.

3. Fennel and cinnamon must be added to enhance the flavor and avoid making the soup greasy (because it is summer). The green onion knots cannot be used to replace the white sections of scallion, otherwise firstly the taste will not be strong enough and secondly the soup will become turbid. You can decide whether to add dried red chilies based on your personal taste. In my experience, adding one or two will not make it spicy at all, but will instead give it a unique aroma. It is best to add tea bags, which will make the beef tender and the soup clean, but the tea leaves must be soaked. Crush the garlic and ginger before adding them.

4. Because the potatoes are in pieces, they need to be slightly pickled with a small amount of salt. And before pickling, the starch on the surface of the potato pieces should be washed off to avoid affecting the taste and soup color.