Beef Bone Soup

Name: Beef Bone Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Beef bone; 3 pcs tomato; 1 piece potato; 1 piece carrot; Some Basil; 3 pcs Shallots; 10g butter; 30g Haricot vert; 3g salt; 30g ketchup

by True flower

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I have made beef bone soup before. At that time, I used an open flame to cook the soup. The first time I boiled the soup, I was afraid that the soup would not taste good. Then I boiled it for the second time. It took several hours. The water in the soup evaporated and the gas Evaporate again, haha. . This time I used an electric pressure cooker to make beef bone soup again. I was very touched. I remembered a sentence in the Analects: If you want to succeed, you must first sharpen your tools. The same is true in cooking. Having a good cookware and appliances can not only save time and worry for chefs, but also save a lot of gas! The default stew time is 45 minutes. In order to make the bones more delicious, I chose 1 hour with a softer taste. It’s really hard to imagine that you can easily bite the bones apart with your teeth, but you can do it with a pressure cooker (pictures are shown in the recipe step) and the soup is extremely rich. I made it into a sour borscht, which was appetizing and greasy.

Beef Bone Soup

1. Boil the beef bones in a pot under cold water and cook for 2-3 minutes after the water is boiled. Because the beef bones are thicker, the blood can be removed completely after cooking for a longer time.

2. Plug in the electric pressure cooker and turn the unlock button counterclockwise to make sure it is unlocked.

3. Press this silver button again to open the lid

4. Wash the blanched beef bones, put them in the inner pot of the stainless steel ball kettle, add water to cover the beef bones, and add ginger slices

5. Close the lid and make sure to twist the lock button. It took me 1 hour to press the beef bones

6. The beef bone soup is ready in an hour! Creamy soup

7. I took a piece of beef bone and pressed it with a tooth test. It can be easily bitten off, and I tried a small piece, and I can chew the bone into fine slag. The chewed picture is a bit disgusting and I won’t upload it, ha ~

8. There are still many tendons in the bovine bone joints. This is the state after I soaked for an hour. The tendons are soaked and it is very dense in collagen.

9. I refrigerated the prepared beef bone soup overnight and made borscht the next day. See how thick the soup is, like pudding! If you think it is too thick, you can add some water, or directly divide it into pieces and put it in the refrigerator for storage. You can add some water to make the soup later.

10. Prepare the tomato sauce, chop the shallots, peel the tomatoes, carrots, and potatoes. Cut the tomatoes, carrots, and potatoes into chunks and put them in the inner pot of the steel ball kettle. The carrots and potatoes can be cut into larger chunks, which can be more resistant to fire.

11. Use fast bone removal mode for 17 minutes.

12. Melt butter in a non-stick pan

13. Add the chopped shallots, sauté it to golden brown, then turn off the heat and set aside. If the oil is too much, it can be filtered out.

14. The soup is ready. Take out the potatoes and carrots, and leave the tomatoes in it. Then add the fried shallots and the nine-layer tower. You can also use basil leaves. Its characteristic aroma matches the tomato flavor. If not, save it. go with. Stir the soup and ingredients with a blender after mixing well

15. Filter the smashed soup, if you are using a wall breaker, you can ignore the filtering.

16. Add tomato sauce and mix well

17. You can add frozen green beans to match the color, add salt, boil it over an open flame, and finally taste the taste to adjust the acidity and saltiness.