The soup is delicious and mellow, and the meat is rotten and crispy.

Western Henan is famous for its beef soup. In the local area, there is a saying that "walking from ninety-nine to the next, not drinking beef soup, wasting time". To make beef soup, you must choose healthy cows with 4-6 teeth, which is not suitable for old and thin cows. In addition, choose castrated cattle. Beef soup is divided into salty soup and sweet soup. Salted beef soup is delicious, especially after adding onion segments, it tastes fresher. The so-called sweet beef soup refers to beef soup without salt or beef soup with a little salt. Its taste is refreshing and mellow, and drinking salty soup will have a different feeling.

Food supply:

Luo Shiyuan, the third-class chef of Chinese cuisine, was once employed as a chef in Lingbao Jinyuan Hotel, Xiancheng by sea, land and air, and Jinyang Hotel in Guiyang. Now he is a chef in Bashu Hot Pot, Korean Restaurant and Miaoxiang Dry Pot House in Heilongjiang. He is good at modeling Sichuan cuisine, Guizhou cuisine, Cantonese cuisine, Korean cuisine and various hot pots, griddles, soup pots, hot and cold dishes, food carving, kitchen management, hotel marketing and planning.

Raw materials:

750 grams of beef and 500 grams of beef bones.

Seasoning:

1 seasoning package (20g), 10g butter pepper, 3g coriander segment, 2500g clear water, 2g salt, 2g monosodium glutamate, 2g chicken essence and 3g pepper.

Proportion of spices:

5g of rhizoma kaempferiae, 2g of cinnamon, 3g of star anise, 1 tsaoko, 3 fragrant leaves, 2 fragrant sands, 0.5g of licorice, 10 pepper and 3 dried red peppers.

Processing technology of butter pepper;

Refine butter until it has no fishy smell, stir-fry onion and ginger until fragrant, and then take it out. Add Chili powder and fry butter Chili.

Production method:

(1) Wash beef bones and beef, and bag them for seasoning.

(2) Take a soup pot, put a bag of beef bones, beef and spices, inject 2500 grams of clean water, boil it with strong fire, skim off the floating powder, cook it with medium fire until the soup is thick and white, take it out when the meat is cooked, slice the meat after cooling, and make soup for later use.

(3) Clean the pot, add beef soup to boil, season with salt, monosodium glutamate, pepper, chicken essence and butter pepper, then pour into a bowl filled with beef slices and sprinkle with coriander or chopped green onion.

Process key:

1 beef soup restaurant is generally a big pool and a big kitchen. It cooks about 50 kilograms of soup at a time, with beef bones under it. The beef was cut into pieces weighing 500 grams, and the spices were packed in two bags.

Beef must be thoroughly cooked, taken out and cooled, and then cut in the refrigerator. Usually 50 grams of meat is cut into about 6 pieces.

In the process of cooking the soup, he kept beating the foam while cook the meat was cooking, otherwise the color of the soup would be incorrect.

Beef soup is usually served with flour cakes, thousand-layer cakes and gluten cakes, and some small cold dishes, which tastes better.