There are many noodle restaurants in bellfish soup. Some famous noodle restaurants are because of the secret beef bone soup, which makes the noodles fragrant and the diners are constantly.We can also do at home. Lets take a look at the practice of beef bone soup, and then try it.
The nutrition of authentic beef bone soup
The nutritional value of beef is very high. Everyone knows that beef is rich in protein, amino acids, vitamins, etc. Eating beef can increase chicken, enhance immunity, promote rehabilitation, iron and blood supplement, anti -aging.Large bones contain a lot of bone collagen and calcium, which can promote bone development and prevent osteoporosis.
The practice of homemade beef bone soup
5000 grams of ingredients, 5,000 grams of beef bone, 6000 grams of white radish, 300 grams of ginger, 60 grams of seasoning powder, 500 grams of salt, appropriate amount of garlic seedlings, coriander, MSG, and oily and spicy.100 grams of peppercorns, 120 grams each of pepper and fennel, 60 grams of grass fruits, cargo and dried ginger, 30 grams of grass, 20 grams of 荜茇 荜茇, 40 grams of star anise, 5 grams of lilac.
Method step 1. Wash the beef and beef bone for 4 hours, and then cut the beef into large pieces;
2. Put the beef and beef bone in a large pot, like 20L of water, boil on high heat, and skim the foam;
3. Then put the white radish and cut into the pot, add ginger, salt and all spices for 5 hours;
4. After removing the beef sliced ??after cooling, the bones are not removed, the garlic seedlings are cut, and coriander is cut.
5. Put the bone soup where you need it, add beef, and add an appropriate amount of seasoning.
Practice of beef bone soup
300 grams of ingredients, a little bone, an appropriate amount of oil, an appropriate amount of oil, a little salt, a little cooking wine, ginger, carrots, fungus, laurel.
Method step 1. Ginger sliced, carrot slice, but garlic to be used;
2. Beef and large bone in the pot, put in water and ginger, boil it to float, and then add carrots and garlic;
3. Add an appropriate amount of cooking wine, add salt and sugar, laurel leaves, cover and boil SAIC for 20 minutes;
4. Put the black fungus and cook after 3 minutes.

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