How to make delicious Luoyang beef soup

Beef can be said to be a delicious and nutritious food. Luoyang beef soup is well-known in the food industry and is very popular locally. There are all kinds of soup restaurants in the streets and alleys of Luoyang, and each of them is doing good business. Luoyang beef soup is a particularly popular soup among them. Many locals will not forget to order a bowl of beef soup when they go to a soup restaurant and eat it with relish. So, how to make Luoyang beef soup?

Beef consommé

Ingredients: half an onion, half a carrot and half a white radish, 1 scallion, 1 small piece of ginger, 1 star anise, 2000 ml of water.

Seasoning: Ingredient A: 1 teaspoon of rock sugar, 2 tablespoons of rice wine.

Ingredients B: salt in appropriate amount.

practice:

1. Boil the beef bones in soup, then wash and set aside; peel the carrots and white radish, wash and cut into pieces; wash the green onions and ginger, cut the green onions into sections and the ginger into slices and set aside.

2. Add water to the pot and boil, then add all the ingredients and beef bones. Add ingredient A and simmer on low heat for 90 minutes. Finally, add ingredient B and season.

ps: Why do we add carrots and white radish to beef stew? Because radish itself contains natural spicy and sweet taste, it can eliminate the fishy smell of beef bones, enhance the deliciousness of the broth, and make the bone juice more fragrant as it is cooked. You can also just wash 1 carrot and stew it without peeling it.

Spicy beef soup

Material:

1 beef bone, half an onion, half a carrot and half a white radish, 30 grams of dried fish, 1 pickled red pepper, 3 teaspoons of rock sugar, 2000 ml of water.

Braised buns:

20 grams of dried chili peppers, 10 star anise, 3 teaspoons of Sichuan peppercorns, and 2 bay leaves.

Seasoning:

Ingredients A: 2 tablespoons spicy bean paste, 1 tablespoon chili powder.

Ingredients B: 2 tablespoons rice wine, 1 tablespoon dark soy sauce, 1 teaspoon salt.

practice:

1. Blanch the beef bones in boiling water and then wash them. Put the ingredients for the marinade into a cloth bag and tie it up tightly to make the marinade bag for later use. Chop the oil-soaked chili peppers, wash and mince the green onions, ginger and garlic, peel the onions and cut them into shreds.

2. Pour a proper amount of salad oil into the pot and heat it. Add rock sugar and stir-fry over low heat until the sugar turns brown. Add ingredient A and the pickled chili powder and sauté until fragrant. Add onion, scallion, ginger and garlic and stir-fry to make the spicy soup base.

3. Pour 2000 ml of water into the pot and bring to a boil. Add the blanched beef bones, dried fish, marinated buns and spicy soup base, then add ingredient B and simmer for 2 hours.

practice:

1. Wash the large piece of beef and put it into the pot, add water to cover the beef;

2 Bring to a boil over high heat and cook for 3 minutes, then discard the soup, remove the beef and clean off the foam;

3Put the cleaned beef into the pressure cooker and add enough water;

4 Add scallion, ginger, bay leaves, tangerine peel, and cooking wine, bring to a boil over high heat, then simmer over medium-low heat for half an hour and turn off the heat;

5 After the beef has cooled and exhausted naturally, remove the scallions, ginger slices, bay leaves, and tangerine peel from the soup to make the original beef broth.

6 If you don’t have a pressure cooker, you can simmer it in a regular pot over low heat for 1 hour.

Nutritional Value

Than pork, beef is rich in protein, amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and is especially suitable for people who are growing and developing and recuperating after surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter can warm the stomach and is a good tonic for this season.