Dongkeng's yin vegetables usher in the harvest season in the autumn and winter of each year, and the dried yin vegetables have a strange fragrance, and this fragrance has a long charm. Yin cuisine, alias dish head, traditionally believes that eating yin vegetables should be seasonal, autumn and winter are the most suitable. Now, it is the time to grasp the tail of the good time to enjoy yin vegetables, if you have not had time to drink a bowl of yin vegetable stew soup this autumn and winter, hurry up, or you will have to wait for the next autumn and winter.
The way to enjoy yin dishes is also very grounded, and quite rich, "vegetable head goulash", "vegetable head peanut eyebrow bean pot", "radish cabbage porridge" and so on are more common ways to eat. Of course, for Lingnan people, the most classic is still soup.
Today, we come to stew the yin vegetable stew beef exhibition soup, the long aroma of the yin dish and the beef exhibition gravy combined, is the most refreshing soup.
Ingredients: 5 fresh beef legs, 2 or 3 yin dishes, 3 chicken feet, a little soybean, a few slices of roasted ginger, you can decide whether to add oyster sauce (2 pieces) according to personal taste preferences, and its main role is to enhance the fresh flavor of the soup.
Preparation steps:
Add an appropriate amount of water, put the above prepared ingredients into a sand pot, simmer for 1.5 hours, until the soup has a clear aroma and discharge.
Taste characteristics:
The taste is salty and suitable, even if it is not salted, the soup also has a special charm and sweet taste, sweet and moist throat, both with the fresh flavor of dried radish, but also with the taste of beef exhibition meat, after drinking the soup can also eat yin vegetables, directly eat has a salty taste, if you still want to fresh, you can dip a little soy sauce.
efficacy:
The main effect of this soup is to remove liver fire, benefit the lungs, and nourish the face. For the symptoms of lung deficiency and dry cough caused by dry climate in autumn and winter, it can also play a role in nourishing and improving.
Soup recipes provide:
Dongguan Qixiang family
Text: Feng Jing
Photo: Feng Jing
Editor: Zhou Haitao