Beef Vegetable Soup
1.
Put cold water and beef in the pot, then raise the heat, boil until the water boils, and the froth floats. You can turn the fire down, pick up the beef, and rinse the beef cubes with hot water. If you have a dog, please do not dump the water. Dogs love beef soup very much;
2.
Put the beef and the flattened ginger into the pressure cooker, add about 1/3 pot of water, add 1/2 teaspoon of pepper, cover and press for about 10 minutes;
3.
Cut carrot into pieces with a hob, cut potatoes into pieces, put the pot, cover the pot, but remove the pressure limiting valve, without the function of the pressure limiting valve, cook for 20 minutes;
4.
Cut the celery into cubes and the onion into pieces, put them in the pot together, cover the lid, and cook for 15 minutes without using the pressure limiting valve function. Add salt when the soup is ready to be eaten.
Tips:
1. When the meat is blanched, the pot should be under cold water. Don't open the fire too hard to let the blood in the meat slowly seep out. It is best to use hot water when the meat is flushed out. shrink;
Second, it is best not to put salt in the soup first, so that the nutrients of the material will be released slowly, and the salt will have a solidifying effect.
