Stewed Beef and Mushroom Soup

Name: Stewed Beef and Mushroom Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g beef; 100g Enoki mushroom; 100g Pleurotus ostreatus; 10s Shiitake Mushrooms; Some Wolfberry; 15g Scallions; 10g Sliced ginger; 5g salt; 2000g Shimizu

by Moon Swallow

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Beef is rich in protein and amino acids. It can improve the body's ability to resist diseases, and is especially suitable for the growth and development, post-operation and post-illness nursing care of people in terms of supplementing blood loss and repairing tissues. TCM diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good product for cold winter tonic. Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath and physical weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces.
In the cold autumn and winter season, it is best to use beef to stew the soup. Today, I used the beef ribs I bought online at COFCO to make white simmering beef soup. I added mushrooms to the soup halfway through, but unexpectedly got a pot of delicious and nutritious soup. The family praised it, and Dad drank two bowls in a row.

Ingredients

Stewed Beef and Mushroom Soup

1. Soak the beef in clean water for more than 2 hours, changing the water twice during the period. After soaking, wash and cut into small cubes.

2. Soak the enoki mushrooms for a few minutes and wash them off.

3. Soak and clean oyster mushrooms and shiitake mushrooms.

4. Put the beef cubes in a casserole and add 2000 ml of water. Put it on the fire, the fire will boil.

5. Bring to a boil, turn to low heat, skim off the foam, add green onions and ginger slices, cover and continue to stew.

6. Add mushrooms after 2-2.5 hours and continue to simmer for half an hour.

7. Add goji berries and simmer for a few minutes, turn off the heat, and continue to simmer for about 20 minutes.

8. Add salt and mix well to taste, sprinkle with chopped green onion.

Tips:
1. The beef is soaked to remove blood and then stewed, so there is no need to blanch it.
2. When adding water to stew, do not cover the lid. When the high heat is boiled, turn to low heat immediately, and then skim the foam. The casserole has good heat preservation performance and quick heating. If the lid is closed, the soup will come out when it is opened, which is easy to pour on the stove fire and cause safety hazards.
3. The soup stewed in a casserole has a mellow taste but a longer time. If you don't have enough time, you can use a pressure cooker to suppress it.
4. The boiled soup is very light, and the soup base used to make noodles is also very good.