How to make Luoyang beef soup.

Luoyang beef soup is a delicious Han nationality snack that belongs to Henan cuisine. Made with pepper, star anise, cinnamon, grass fruit and other spices. There are many soup restaurants in Luoyang, all over the streets and alleys, and the business of each soup restaurant is booming.

Preparation method:

Stewed beef soup

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

Seasoning:

Ingredient A: 1 tsp rock sugar, 2 tbsp rice wine. Ingredients B: appropriate amount of salt.

Method:

1. First, boil the beef bones into soup, wash them and set aside; peel the carrots and white radish, wash them and cut them into pieces; wash the green onions and ginger. , cut green onion into sections, slice ginger and set aside. 2. Add water to the pot and bring to a boil. Add all ingredients and beef bones. Add ingredient A and simmer over low heat for 90 minutes. Finally, add ingredient B to taste.

Spicy beef soup

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

Braised buns: 20 grams of dried chili, 10 star anise, 3 tsp of Sichuan peppercorns, 2 bay leaves.

Seasoning:

Ingredient A: 2 tablespoons spicy bean paste, 1 tablespoon chili powder. Ingredients B: 2 tablespoons rice wine, 1 tablespoon dark soy sauce, 1 teaspoon salt.

Method:

1. Blanch the beef bones in boiling water and wash them. Put the brine packaging materials into a cloth bag and tie them tightly to make a braising bag for later use. Chop the oil-soaked peppers. , wash the onions, ginger and garlic, mince them, peel the onions and shred them.

2. Pour an appropriate amount of salad oil into the pot and heat it up. Add in the rock sugar and stir-fry over low heat until the sugar color turns out. Add ingredient A and the oil-soaked chili powder and saute until fragrant. Then add onions, green onions, ginger, and garlic and stir-fry until fragrant to make a spicy soup base. 3. Pour 2000 ml of water into the pot and bring to a boil. Add the blanched beef bones, dried fish, braised buns and spicy soup base, then add ingredient B and simmer for 2 hours.

Method:

1 Wash the large pieces of beef and put them into the pot, add the water to submerge the beef;

2 Bring to a boil over high heat and cook After 3 minutes, pour out the soup, remove the beef and wash off the foam;

3 Place the washed whole piece of beef into the pressure cooker and add enough water;

4 Add the green onions Segments, ginger slices, bay leaves, tangerine peel, and cooking wine, bring to a boil over high heat and reduce the heat to medium-low for half an hour;

5 After natural cooling and exhaust, take out the beef and set aside, remove the liquid from the soup Onion segments, ginger slices, bay leaves, and tangerine peel are the original beef broth;

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

Nutritional value:

Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body’s disease resistance and is beneficial to growth and development, as well as people recovering from surgery and illness. It is particularly suitable for replenishing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season.