Sour Soup Beef | Maxim Micro Pressure Non-stick Pan
1.
Cut the required vegetables and wash them.
2.
Slightly press a non-stick pan with Maxim, add half a pan of water to a boil, add 1 tablespoon of salt and half a tablespoon of chicken essence, and pour in a little cooking oil. After the water is boiled, boil the vegetables separately, blanch the udon noodles, and boil the tofu skin softly. Remove and drain the water and put it on a plate for later use.
3.
Dice ginger, green onion and minced garlic.
4.
Heat oil, add minced ginger, onion and garlic, and saute the pepper.
5.
Pour the golden soup hot and sour bag, add appropriate amount of water, bring to a boil on high heat, try the saltiness, add seasonings if it is not enough.
If you don't have the hot and sour buns, you can add 2 tablespoons of Hainan Yellow Lantern Chili Sauce and stir fry until fragrant, then add an appropriate amount of water and bring to a boil. Season with salt, chicken essence, rice vinegar and a little sugar to taste just right.
6.
After the water is boiled, pour in the ingredients that have been blanched just now, and pass the soup to taste.
7.
In a separate pot, boil the water in the pot, put in the beef rolls, blanch them and remove them.
8.
Put the fished fat beef into the sour soup for a delicious taste. Instead of putting the beef rolls directly in the sour soup, the reason for boiling a pot of water is that the blood will darken the color of the sour soup. After being boiled, put it in the sour soup to taste, the soup will be golden and golden ππ
9.
Put the beef rolls that have been blanched in the blood into the sour soup to taste, just after the soup, donβt cook it for a long time, cook the beef rolls old ππ
10.
Pour into the casserole along with the meat and soup.
11.
Cut the green and red peppers into small circles and place them on the beef.
12.
Pour a small amount of cooking oil into the Maxim non-stick pan, heat and add the peppercorns until fragrant.
13.
After the oil is heated, it is poured directly on it, and the oil is bubbling and the aroma is forced out. Pay attention to keep a safe distance, so as not to be splashed by oil.
14.
Put coriander at the end, and the delicious sour soup is finished. πππ
15.
Delicious, super appetizing, suitable for summer dishesππππ
Tips:
It is recommended that the vegetables and beef be cooked separately to maintain the taste and color of the soup.
The dishes in the recipe can be added as you like.
If you don't have the hot and sour buns, you can add 2 tablespoons of Hainan Yellow Lantern Chili Sauce and stir fry until fragrant, then add an appropriate amount of water and bring to a boil. Season with salt and chicken essence, then add appropriate amount of rice vinegar, a little sugar, and season until it tastes just right.
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