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How to make beef lung soup

Next, put all the ingredients-including brisket, lotus root, red beans, ginger and dates into a pot of water. First boil over high heat, then simmer over low heat for 3 hours. This can fully release the nutrition of the ingredients and make the bottom of the soup more mellow. Finally, after the stew is finished, add the right amount of salt according to your taste for seasoning.

Use Amomum and tangerine belly. Use Amomum villosum, 3 grams of tangerine peel, 250 grams of tripe, 3 slices of ginger, a little salt and monosodium glutamate. Wash tripe, grind Amomum and tangerine peel, chop ginger, add water and stew until tripe is ripe, take out slices, put back into soup, add salt and monosodium glutamate, boil, you can take it, drink it three times, one dose a day. This prescription has the function of invigorating spleen and regulating qi, reducing qi and removing resentment.

Ingredients: beef tripe 100g, beef lung 100g, beef heart 100g, beef sausage 100g, coriander right amount, ginger right amount, onion right amount, bean paste right amount, salt right amount, Chinese pepper right amount, cooking wine right amount, pepper right amount. Wash the beef, beef sausage, tripe, heart and lungs respectively and set aside. Wash onions and cut into chopped onions, coriander, cut into small pieces, bean paste chopped with a knife; wash ginger, cut into minced, set aside.

When dealing with cow lungs, the trachea needs to be filled with clean water, rinse repeatedly until the cow lungs turn white, then use a knife to draw a knife across and straight into each lung, deep into half, squeeze out the liquid water, rinse it with water, put it into the pot and boil it, skim off the blood foam and fish it out, wash it, cut it into pieces, boil it in the pot for a few minutes, soak it in clear water and wait for use.

You can cook beef lungs with cabbage. Main ingredients: beef lung 1000 grams, cabbage 1500 grams, excipients: jujube 10 grams, tangerine peel 10 grams, seasoning: ginger 50 grams, salt 6 grams, soy sauce 10 grams, salt 6 grams, soy sauce 10 grams. First rinse the beef lungs with water; wash the cabbage and cut into small thin pieces.

Practice: rinse beef sausage, tripe, heart and lungs respectively, wash them together, remove and cool. Cut the bovine intestines, cut the tripe into pieces, slice the bovine heart and lungs respectively. Heat vegetable oil in the wok until 40% hot, add chili bean paste, minced ginger, minced pepper and stir-fry. Add broth, beef sausage, tripe, beef heart, beef lungs, add green onion, chili powder, pepper, pepper oil and salt. Bring to a boil.

How to make delicious beef soup

1. 250g beef hybrid, right amount of vermicelli, half of radish, 1 tablespoon of salt, 2 chives, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil. What to do: wash the cattle clean. Pour half a pot of water and two tablespoons of cooking wine into the soup pot. Bring to the boil, pour in the beef and cook for 5 minutes. After boiling, pour out the water, change a pot of water, pour the water into the beef mixture and continue to cook for 15-20 minutes and then fish out. In the process of cooking beef, peel the radish and cut it into thin slices.

2. Practice: rinse beef sausage, tripe, heart and lungs respectively, wash them together, remove and let cool. Cut the bovine intestines, cut the tripe into pieces, slice the bovine heart and lungs respectively. Heat vegetable oil in the wok until 40% hot, add chili bean paste, minced ginger, minced pepper and stir-fry. Add broth, beef sausage, tripe, beef heart, beef lungs, add green onion, chili powder, pepper, pepper oil and salt. Bring to a boil.

3. Soak the beef bones in water for 30 minutes, then boil, remove the surface foam, boil for 1-2 minutes, remove and rinse thoroughly. Rinse the beef with water and cut it into pieces. Add beef bones and beef mixture to a pot of hot water, add slices of ginger and green onions, and blanch water with 2 tablespoons cooking wine. Remove beef bones and drain.

4. Material: appropriate amount of beef. Clean up the beef, change the knife, change the scallion and ginger to the knife, and cut the dried chili into sections. Put the right amount of oil in the pan and saute the spring onions and ginger. Add spices, continue to stir-fry incense, the whole process of low heat. Put in the beef and stir-fry. Add the right amount of white pepper and continue to stir-fry. Stir well and add boiled water without ingredients.

5. Tasty method of beef mixture soup: choose fresh beef mixture: fresh beef mixture is better than old one in taste and quality, so try to choose fresh one when buying beef mixture. First blanch water to remove odor: blanch the cut beef mixture in boiling water to let it discharge blood and fishy smell, so that the boiled beef soup will be more refreshing and delicious. Add seasoning to enhance flavor: you can add some pepper, ginger, onions and other seasonings to make the soup more fragrant.

Preparation method of boiled beef soup

Put into the seasoning bag and bring to a boil over high heat, turn to a low heat and bring to a boil; prepare beef and parsley, start another pot, pour into hanging beef bone soup, bring to a boil; add beef mixture, cook to 5 minutes, take a bowl, add chopped onions, light soy sauce, chicken essence, salt, red oil and pepper to form sauce; fish the cooked beef into a bowl, pour over beef bone soup, and sprinkle with chopped parsley as you like.

Wash the cattle. Pour half a pot of water and two tablespoons of cooking wine into the soup pot. Bring to the boil, pour in the beef and cook for 5 minutes. After boiling, pour out the water, change a pot of water, pour the water into the beef mixture and continue to cook for 15-20 minutes and then fish out. In the process of cooking beef, peel the radish and cut it into thin slices. Put it in the soup pot. After the radish is cooked transparent, put in the vermicelli. Boil for three or four minutes and turn off the heat.

The steps for making beef soup are as follows: first, prepare beef lungs. Pour fresh cow lungs into clean water and rinse repeatedly until the dirt from the lungs is discharged and the color turns white. Then, use a knife to draw a knife horizontally and longitudinally on each lung, about half the depth, squeeze out the liquid and then rinse with water. Put the lungs into boiling water, boil until the blood foam floats, remove and clean, then cut into 4 cm long and 5 cm wide cubes, ready for use.

Lotus root and beef lung soup:

Next, put all the ingredients-including brisket, lotus root, red beans, ginger and dates into a pot of water. First boil over high heat, then simmer over low heat for 3 hours. This can fully release the nutrition of the ingredients and make the bottom of the soup more mellow. Finally, after the stew is finished, add the right amount of salt according to your taste for seasoning.

Gutian beef mixed soup

1. 700 grams of beef sausage, 700 grams of tripe, 700 grams of beef tendon, 50 grams of ginger slices, medicinal materials: 6 grams, 6 grams of cooked land, 6 grams of Ligusticum chuanxiong, 6 grams of white peony, 6 grams of licorice, 6 grams of Chinese wolfberry, 6 grams of Huangqi, 6 grams of red jujube, 6 grams of cassia twig, 6 grams of Huaishan, half a bottle of rice wine, 3 teaspoons salt, 2 teaspoons chicken powder, scald the dirt with cold water for 5 minutes, drain and set aside.

2. Ku Zao Tang is one of the most famous special delicacies in Longyan Silla, Fujian Province. It is rich in color and black in color, and its taste is not sweet, bitter and spicy, and it is absolutely Longyan. This is also a delicacy that overseas travelers travel thousands of miles to ask relatives and friends to carry or mail it. Some tourists who are not accustomed to Longyan diet think that the soup has a smell of "smelly feet". In fact, the authentic soup tastes sweet and bitter, with a dark color and a peculiar smell, but it does not smell, and it is a bit bitter.

3. Jiaocheng District-Meat Meat Fuding City-Betelnut Nixiapu County-Fish fillet Soup Fu'an City-Sweet spoiled Egg Gutian County-Taro Noodle Pingnan County-Niuza Shouning County-Wudong Powder Zhou Ning County-Konjac Powder Zhe Rong County-Beef Pill Ningde local snacks are quite many, which are more authentic and famous.

4. The delicious food in Longyan city is mainly beef soup, which is very good! It is suggested that you try to eat, and then find some Hakka restaurants, where the Hakka snacks are still very special. It is not recommended to go to the big hotel, where the taste has changed, not authentic. Boiled Chicken with Sauce, bean curd banquet, taro dumplings, nine stuffed heads, medicinal diet, fried dried powder, dustpan board, beef soup.

5. The fish fillet soup in Xiapu County is delicious. Sweet poached egg in Fu'an is a dessert. Taro noodles in Gutian County Taro noodles in Gutian County is a traditional local cuisine. Pingnan County Niuza Pingnan County Niuza delicious taste. Shouning County Wudong Powder Shouning County Wudong Powder is a pasta. Zhouning County Konjac flour Zhouning County Konjac flour is a unique delicacy.

The method of unloading beef soup

First of all, prepare the ingredients, beef intestines, tripe, beef lungs! Beef liver! Parsley.

2. After cleaning, cut the beef mixture into strips or blocks; boil the beef mixture slightly with water that can drown it, then remove it and wash it; boil the water, then put it into the cow mixture, put the wrapped package together, after a period of time, put in the seasoning and put in the radish, cook the radish soft and pick it up and set aside. Take good beef mixture and appropriate amount of beef mixture soup, then add the right amount of radish, simmer slowly over low heat and turn off the heat for half an hour.

3. Go to the supermarket to buy a packet of spices, add some ginger, salt, pepper, pepper and other seasonings according to your personal preference; first use boiling water to remove the floating powder; boil the water, add the right amount of lard, put in the unloaded goods and related seasonings, boil and iron slowly with a gentle fire until ripe.

4. The ingredients needed for cattle loading are: a pair of beef mixed including beef heart, beef liver, tripe, beef sausage, tripe, cow lung, 1 turnip, 1 sand ginger, 1 cinnamon, 2 grass fruits, 1 tangerine peel, right amount of salt, right amount of monosodium glutamate, right amount of chicken essence, right amount of liquor.

5. Practice: wash the brisket and cut it into pieces, then blanch it in a boiling pot. Wash the blanched brisket, rinse the carrots, peel and cut the carrots, wash and chop the parsley and onions. Wrap the sliced ginger, star anise, cinnamon, incense leaves and chili peppers in seasoning bags. Put the sirloin in a casserole, add enough boiling water, put in the seasoning bag and all the seasonings, then bring to a boil.