How to make Quanzhou beef soup?

Fujian special Fuding broth, sliced pork soup, pork, beef and fish, very tender and smooth, with a little shredded ginger. The soup is light but definitely not simple. Have a bowl in winter, cool.

Ingredients: beef/pork/fish fillets/large intestine 170g, sweet potato powder/rice/corn starch, Jiang Mo 3g, shredded ginger 10g, codonopsis pilosula 1, dried pepper 1, cooking wine 5g, vinegar 3g, soy sauce 3g and salt 2g.

Production steps: warm reminder that the answer to the moon tour is impartial, so please pay attention.

In the ancient city of Quanzhou, beef restaurants are all over the streets. Salted rice, steak, beef soup and beef soup are standard in every beef restaurant. Quanzhou beef soup is delicious, crisp and tender, and the soup is fragrant. Can be divided into soft soup and thick soup. Soft soup is mostly in Quanzhou city and Hui 'an, while thick soup is mainly in Jinjiang and Shishi.

During the Song Dynasty, Quanzhou, which was called "Erythrina City" in ancient times, was known as "the largest port in the East". Arabs come to Erythrina to do business, and restaurants in Quanzhou cook beef for Arabs. Over time, eating beef has become a habit in Quanzhou people's life.

(1) Select the hind leg meat of local yellow cattle, peel and remove tendons, cut it into pieces along the beef fiber, then cut it into strips with a knife, add cooking wine, soy sauce, pepper, chicken essence and a little water, grab the hook by hand, let the beef completely absorb the soup, add a proper amount of sweet potato powder to grab the hook, and marinate for 30 minutes;

(2) Shredding ginger, chopping garlic into garlic paste, chopping coriander, adding water to boil, adding appropriate amount of light soy sauce for coloring, shredding ginger and garlic, adding beef piece by piece, adding chicken essence into soft soup until beef soup floats, sprinkling coriander, and taking out the pot; Thick soup should be hooked with glass, with chicken essence and no coriander.

Quanzhou beef soup practice, Quanzhou beef soup practice is also very simple, that is, beef slices, marinated with seasoning, and finally fire. Beef soup tastes delicious and beef is tender, which is deeply loved by everyone. I also like beef soup very much. I often eat it when I am in Quanzhou.

Quanzhou beef soup is a very popular snack in Quanzhou. There are two kinds of beef soup, soft soup and hard soup. The difference is whether the beef is chopped or sliced. Either way, it is very delicious, nutritious and delicious. I have been in Quanzhou for several years, and my favorite food is beef soup. Every time I have time, I want to eat a beef soup. Now I have returned to my hometown. I must cook it at home. Simple and delicious.

1. Production steps 1. Ingredients: beef, ginger, sweet potato powder, cooking wine, pepper, fresh fragrance, salt and onion.

2. Wash the beef several times, wash and drain it, cut it into pieces, and then cut it into strips. When cutting beef, be sure to cut it along the fiber of beef and put it in a basin after cutting.

3. Add cooking wine and pepper to beef, stir vigorously, add fresh essence and water several times, and stir vigorously for at least 20 minutes. The longer the beef is stirred, the better it will taste.

3. After the beef is beaten, add a proper amount of sweet potato powder, stir it evenly, stir it into a sticky state, marinate it for half an hour, wash the ginger, peel it and shred it, and wash the onion and cut it into chopped green onion.

4. Boil water in the pot, add an appropriate amount of water to the pot, boil the marinated beef, pick it into the pot one by one with chopsticks, add shredded ginger, add salt to taste, and the beef will be cooked when it floats.

5. Prepare a little starch thickening, sprinkle with pepper and chopped green onion, stir well and serve. The beef soup is delicious and rich in soup. It is delicious.

Tips for making beef soup 1. When making beef soup, you must choose fresh beef. When cutting beef, be sure to cut along the fiber of beef. You can't cut backwards. Cutting beef backwards is easy to break the beef and affect the taste of beef soup.

2. The beef must be whipped well and vigorously. When beating, you need to add water and fresh taste several times. Must be whipped for a period of time. The longer the beef is stirred, the better the taste of beef soup.

3. Adding sweet potato powder after the beef is beaten will make the beef tender, evenly mixed and marinated for half an hour. When cooking beef soup, the beef will float. Don't cook for too long, it will affect the taste.

4. To make beef soup, you can also make beef into mud. Choose according to your own preferences. It is best to make beef soup with beef bone soup as the soup base. The beef soup is better in taste and richer in nutrition.

Summary: The delicious, tender and refreshing beef soup is ready. It is really delicious. Suitable for all ages. My children like it very much. It is nutritious and delicious. The production of beef soup is also very simple. You must choose fresh beef. When cutting beef, be sure to follow the texture of beef, stir for enough time, add sweet potato powder for half an hour, and don't cook beef jerky soup for too long.

Taste is a beautiful homesickness, and food always makes people yearn for it, makes people drool and praise it. Quanzhou's food culture is rich and colorful, with strong Minnan cultural characteristics.

Beef soup can be divided into soft soup and hard soup. Authentic Quanzhou beef soup is soft soup. Soft soup is traditionally made by hand. Soft soup must be added with water to be refreshing and tumbling. This is the characteristic of Quanzhou beef soup with a long history. It is a favorite snack of Quanzhou people, and it is also one of the traditional snacks that can best represent the characteristics of Quanzhou in three meals a day. Beef soup, the soup contains rich beef flavor, and there are thin shredded ginger in the soup. The two flavors are mixed together, fragrant but not greasy, and the taste is twice as good.

Beef is rich in protein, which has the effects of invigorating the middle energizer, invigorating the spleen and stomach, and strengthening the bones and muscles. It is very important to choose ingredients for beef soup. First, choose the leg meat of cattle, remove the tendon and skin with a knife, and cut it along the fiber of beef, so that it can absorb water after cutting. Then, it's hard to say how long the beef in the pot will be stirred. It takes about an hour and a half. The key is to feel and feel.

Specific production method of beef soup:

First, prepare raw materials.

Ingredients: 500 grams of beef and appropriate amount of sweet potato powder.

Accessories: broth (bone soup), vinegar, chopped green onion, salt, monosodium glutamate, soy sauce and ginger.

Second, the production method

1. After the beef is crushed with a wooden stick, beat it repeatedly, add a proper amount of water, soy sauce, monosodium glutamate and shredded ginger, and then add sweet potato powder and stir evenly;

2. When you are ready to eat, put the prepared bone soup into a pot to boil, knead it into irregular strips with the mixed beef and put it into the pot. After about 10 minutes, the meat is cooked, floated out, sprinkled with chopped green onion and shredded ginger. Cook a bowl and try it. There are a few thin shredded ginger floating on the noodle soup, which is very refreshing and not fishy at all. The soup is fragrant but not greasy.

Nowadays, Quanzhou beef soup has become a minor celebrity, and it has also appeared in Guangxi, Guangzhou, Tianjin, Chengdu and other cities. People who are away from home, a bowl of beef soup tastes homesick, so you must remember to eat it when you go home!

In addition to beef soup, Quanzhou's traditional specialties include jiaozi with "Blue Bell Tower" meat stuffing, batter, ginger duck, four fruit soup, Shihua paste, Quanzhou salty rice, pig blood soup, vinegar meat, Honglai chicken feet, frozen bamboo shoots and fish rolls.

Quanzhou beef restaurant can be seen everywhere, and beef soup is also quite famous. After eating it several times, I personally feel a little too pink and have no beef flavor. For some reason, I want to eat beef soup, which is convenient, simple and delicious.

First, choose a piece of lean beef without too much gluten, and beef tenderloin will do. Preparation materials: sweet potato powder, shredded ginger, coriander and a little chopped green onion.

Beat the beef with the back of a knife, cut it into strips along the grain, put it in a bowl and sprinkle with sweet potato powder. Not too much sweet potato powder, just a moderate amount. Add some water, sprinkle some salt and vinegar, and knead with your hands for a while. When the pot is boiling, add the meat slices, the shredded ginger to boil, and add the salt chicken essence and a little chopped green onion coriander to the pot, which is smooth and refreshing.

Is it easy and convenient to do it yourself? Purple green is not a professional food. It tastes good after a few times. I hope it helps you! Please correct me if you have any incorrect answers. Thank you!

Beef is nutritious and delicious. Many places have ways to eat beef. Let's start with "Quanzhou beef soup". There are many beef restaurants in the streets and alleys of Quanzhou, all of which have their own special recipes for making beef soup. My favorite food is beef soup around Guanqiao. The broth here is very refreshing, and there are q bombs. This soup is clear in color, but it has a strong taste. How to make Quanzhou beef soup? The quality of perm is the most critical. Every family cooks with different ingredients and different proportions. I asked the owner of a beef shop in Tongan, who also studied in Guanqiao, and then improved himself: the scalded head was mainly the thigh bone of the cow. When cooking, according to 1 000g bone soup, the main seasonings are: star anise10g, codonopsis pilosula15g, cinnamon10g and angelica10g. These are secret recipes, and few details are published. Skim off the oil slick on the noodle soup many times when cooking. Adding a slice of Angelica sinensis can remove the strong taste of beef bones.

Beef soup practice:

1, scrape the beef with a knife, pat the beef evenly with the back of the knife, and repeat it several hundred times. Then cut into strips along the grain, and remove the thin slices when encountering the ribs.

2. Put the beef in a bowl, add sweet potato powder, use a lot of sweet potato powder (according to the amount of pork soup cooked at home), add a little water, sprinkle a little salt, and knead it back and forth by hand. Then put it in the kitchen for about half an hour.

When you start cooking, burn the broth in the pot. When the water is about to boil, add the sliced meat and bring the shredded ginger to a boil. When the beef soup comes out of the boiling water, it can be fished out. When you add some coriander.

Conclusion: In fact, the experience we can share with you now is commonplace. Some reputable shops. They have specific secret recipes and experiences from the age of beef selection to the cooking of soup heads to the final cooking temperature.

First, prepare raw materials.

Ingredients: 500 grams of beef and appropriate amount of sweet potato powder.

Accessories: broth (bone soup), vinegar, chopped green onion, salt, monosodium glutamate, soy sauce and ginger.

Second, the production method

1. After the beef is crushed with a wooden stick, beat it repeatedly, add a proper amount of water, soy sauce, monosodium glutamate and shredded ginger, and then add sweet potato powder and stir evenly;

2. When you are ready to eat, put the prepared bone soup into a pot to boil, knead it into irregular strips with the mixed beef and put it into the pot. After about 10 minutes, the meat is cooked, floated out, sprinkled with chopped green onion and shredded ginger. Cook a bowl and try it. There are a few thin shredded ginger floating on the noodle soup, which is very refreshing and not fishy at all. The soup is fragrant but not greasy.

Nowadays, Quanzhou beef soup has become a minor celebrity, and it has also appeared in Guangxi, Guangzhou, Tianjin, Chengdu and other cities. People who are away from home, a bowl of beef soup tastes homesick, so you must remember to eat it when you go home!

In addition to beef soup, Quanzhou traditional specialties include "Blue Bell Tower" meat dumplings, noodle sauce, ginger duck, four fruit soup, Shihua paste, Quanzhou salty rice, pig blood soup, vinegar meat, Honglai chicken feet, frozen bamboo shoots, fish rolls and so on. I am the teacher of Shaoxing Shishang cooking school. welcome to consult

Quanzhou beef soup originated in Quanzhou, especially Jinjiang beef soup is the most delicious. There are beef restaurants everywhere in the streets, usually salty rice, beef soup and so on. Basically, these are standard items in every restaurant. Especially this beef soup is delicious, the meat is tender and the soup is fresh.

I stayed in Jinjiang for two years and basically drank a bowl of beef soup every once in a while. Until now, I am still not tired. Think about it. It's really delicious. Meat is tender and soup is fresh. Eat salty rice and drink fresh soup. It's really cool. Let me share its detailed practice below.

First, make Quanzhou beef soup 1. Ingredients: beef, beef bone, chicken, fish, onion, ginger, sweet potato starch, salt, balsamic vinegar, chicken essence, thirteen spices and soy sauce.

2. Boil beef soup: boil water in a pot, add beef bones, chicken and ginger slices, blanch for five minutes, then remove them and wash them with warm water. Boil boiling water in another pot, add beef bones, chicken and fish, cook for half an hour on high fire, stew for three hours on low fire, and then add light soy sauce to color.

3. Making beef sauce: clean the lean beef, cut it into pieces on the chopping board, and then beat the beef with the back of a knife or a rolling pin. This process takes a certain amount of time, beating slowly until it becomes a thin minced meat.

Next, marinate the minced meat. Add salt, chicken essence, thirteen spices and a little light soy sauce to minced meat, stir evenly by hand, stir in one direction, add starch water (sweet potato starch+water) while stirring, cover with plastic wrap and marinate for half an hour. You can use it after that.

4. Make beef soup: sprinkle the meat sauce into the pot and cook for a few minutes when eating. When you sow, sow separately, not in large chunks. After cooking, put it in a bowl, then pour beef soup, shredded ginger, chopped green onion, salt, chicken essence and balsamic vinegar into the bowl, and serve.

Second, technical summary 1, the choice of beef is very important. It is best to choose pure lean meat and tender meat with no tendons in the hind legs of cattle. Of course, other places are ok, but it must be pure lean meat and tender.

2, the curing of beef is very important: after the beef is mashed, it must be cured with seasoning to make the beef more tasty. Beef itself is delicious, and some other seasonings make this compound taste more wonderful.

3. When cooking beef soup, you can also use only beef and beef bones, and it is best to mix them with composite materials, because this soup has a richer taste. If it is only pure beef, it may be unpleasant and have a single taste. In addition, the main taste of beef soup is beef, and other ingredients must be put less. For example, the ratio of beef to all other ingredients is 3: 1.

Summary: The above steps are simple. Simply put, beef sauce is cooked, and beef soup, shredded ginger and other seasonings are added. The final soup is reddish, like the color of light soy sauce, and basically transparent. The soup tastes tender. Absolutely delicious. Interested friends, hurry up and try it.

In Gutian, this is called beef slippery, and red distiller's grains are one of the important condiments.