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The most authentic practice of stewed beef bones

The most authentic practice of stewed beef bones is as follows: main ingredient: 2 jin of bovine bones. Excipients: 1 tablespoon of bean paste, 1 tablespoon of wine, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, right amount of salt, right amount of spring onion and ginger. Put the beef into the pot with cold water, add a little cooking wine, spring onions and ginger, and boil it to the boil. there will be a lot of foam coming out at the moment. Beat the foam with a filter net while the pot is boiling. Be sure to beat it several times and remove the foam completely.

Stewing beef bones is as follows: the rice cooker starts the function of making soup (if you use a casserole, boil the soup over high heat). When the soup is about to boil, there will be a lot of floating powder, which will be thrown away with a big spoon. Add a tablespoon of vinegar (10ML), close the lid and cook for 4 hours. If you use a casserole, change it to the smallest fire and cook for 3-4 hours.

Practice 1, soak the beef bones in clean water for more than 2 hours. 2. Put the beef bones in the pot and cover them with water. 3. Boil over high heat for about 5 minutes to remove blood from cow bones. 4, then rinse the foam with clean water. 5. Put red dates, Angelica sinensis, longan, Chinese wolfberry, Codonopsis pilosula and green onions in a pot and cover the beef bones with water and boil them over low heat for 3 hours. When you are ready to go out of the pot, add salt and chicken essence to season, and finish the thick beef bone soup.

Specific steps: first wash the cow bones and set aside. Green onion 1/3, slice; ginger slice, 4-5 slices; garlic, 3-4 cloves. Prepare pepper, spices, nutmeg, fragrant leaves and other excipients. Prepare the cold water in the soup pot, put the washed beef bones in cold water, boil, remove the blood, put onions, ginger, garlic and other seasonings into the water, simmer for about 30 minutes, put the right amount of soy sauce and salt, according to your taste.

How to cook authentic cow bone soup?

The preparation of beef bone soup requires the preparation of beef bones, spring onions, ginger, cooking wine, salt and other ingredients. Wash the cow bones first, then blanch them in boiling water, remove and drain. Then, put the beef bones into the pot, add enough water, and then add spring onions, ginger, cooking wine and other seasonings, boil over high heat and turn to low heat to cook slowly. In the process of cooking, we need to pay attention to the heat to avoid the soup to dry, at the same time, we can also timely add some white radish and other side dishes to increase the delicacy of the soup.

To make a delicious and nutritious bovine bone soup, you must first choose fresh bovine bones and blanch them with cold water to remove blood and impurities. In the stew, you can add some nourishing ingredients, such as red jujube, Chinese wolfberry, angelica and so on, in order to enhance the nutritional value of the soup. To master the heat, first boil over high heat, then turn to low heat and simmer, so that the nutrients in the cow bones are fully dissolved in the soup.

First of all, cut the prepared Codonopsis pilosula and ginger with a kitchen knife and set aside. Then put it into the tea bag, as shown in the following picture. Blanch the prepared beef bones in water. Remove the blood foam, remove and wash, put into the soup pot, add water. Then put the rest of the ingredients into the soup pot, cover with the lid, bring to a boil over high heat and continue to cook over low heat. Add salt and chicken essence after 120 minutes and stir well with a spoon.

Wash the cow bones and soak in water for 10-15 minutes to remove the blood. Cut the ingredients you need and set aside, cut the carrots into small pieces. Pour oil into the pan. When the oil is 70% hot, put the ingredients in and stir-fry the ingredients. Take out the soaked cow bones, pour out the water, add it to the pan and stir-fry together. Stir-fry until a little brown, then pour it into a casserole and boil over high heat over low heat for three hours.

How to cook beef bones and beef

Wash the beef bones (beef) in a basin. Then green onion 1/3, slice; ginger slice, 4-5 slices; garlic, 3-4 cloves. Finally, the prepared pepper, big ingredients, nutmeg, fragrant leaves and other auxiliary materials are ready. Then prepare the cold water in the soup pot, put the washed beef bones (beef), spring onions, ginger, garlic and other seasonings into the water and simmer for about 30 minutes. Put in the right amount of soy sauce and salt and put it into the pot.

After the fresh beef bones are washed with water, they can be boiled in a cauldron. Bring the fire to a boil, get rid of the foam, and then turn the fire down for seven hours. In order to save some gas, I used a stew pot and braised it for a while. After staying up all night on and off, I got a pot of snow-white beef bone soup the next day.

Put 3000 grams of water in the pot, at the same time, put the beef and beef bones in, first boil over the high heat, then skim the blood foam, cook for a while, that is, move to the low heat and cook (do not boil). Beat off the foam while cooking (because the beef and beef bones are stained with blood, so foam many times. If the foam is not made in time, the soup will easily become a dirty bag and its taste will be fishy. At the same time, boil the salt, onions, carrots and celery in the pot.

Use the time of the stew to wash the onion and coriander, rinse and chop up and set aside. After 2 hours, the delicious beef bones are ready. Remove all the beef bone soup, cool it, and tear the meat off the beef bones. Put a small amount of salt and chicken powder in the bowl, then add the right amount of torn beef, put the stewed beef soup into the bowl, sprinkle with chopped onion and parsley, and a bowl of delicious steak ribs is ready.

[making method] Beef is washed with water and cut into 3 pieces with a knife; beef rods are broken with machetes and washed with water; celery roots are removed and washed; carrots and onions are peeled, washed, all opened in two, then put on the stove plate and roasted dark yellow (for fragrance and color preservation).