Broad Bean Beef Soup
by Liaonan Crab
Favorite
Difficulty
Easy
Time
20m
Serving
2
I have made a lot of soup recently. Today I made the soup with broad beans, beef and black fungus. It was very good.
I often hear from my friends that there is no way to eat beef. Most of them are braised. In fact, beef is the same as other meats. As long as you master the method, you can make it delicious.
Different parts of beef, different cutting methods, and different marinating methods will all affect the taste of beef. This should be paid attention to.
If it is braised beef, all beef is fine, but Shuniu Jianrou is the best. If it is roast beef, the sirloin is more fragrant. If it is fried beef, the tenderloin is the most tender. If you can't buy the tenderloin for a while, the sirloin is also ok. There is no such two kinds of meat, and the back seat is also ok.
When cutting beef, you must cut off the muscle texture so that it tastes better when cooked.
There are also methods for corned beef. If it is roasting, this step is not important. If it is stir-frying or simmering, this step must be grasped well. I usually add light soy sauce and cooking wine and water to make even after shredding, and then use oil seal, then use starch to grab, and then put it in the pot. Practice has proved that this method is very good.
Today, the soup is made by simmering water. It is very fresh and the beef is very tender. "
I often hear from my friends that there is no way to eat beef. Most of them are braised. In fact, beef is the same as other meats. As long as you master the method, you can make it delicious.
Different parts of beef, different cutting methods, and different marinating methods will all affect the taste of beef. This should be paid attention to.
If it is braised beef, all beef is fine, but Shuniu Jianrou is the best. If it is roast beef, the sirloin is more fragrant. If it is fried beef, the tenderloin is the most tender. If you can't buy the tenderloin for a while, the sirloin is also ok. There is no such two kinds of meat, and the back seat is also ok.
When cutting beef, you must cut off the muscle texture so that it tastes better when cooked.
There are also methods for corned beef. If it is roasting, this step is not important. If it is stir-frying or simmering, this step must be grasped well. I usually add light soy sauce and cooking wine and water to make even after shredding, and then use oil seal, then use starch to grab, and then put it in the pot. Practice has proved that this method is very good.
Today, the soup is made by simmering water. It is very fresh and the beef is very tender. "
