When Xiaoyu was young, he loved to read the martial arts novels of Jin Yong and Gu Long, especially to read the drinks, food, meals and vegetables they wrote. Jin Yong was born in Jiangnan Wang, all the way to Hong Kong has not fallen off the shelf, there is no white Ding, so his diet is not tired of eating and not tired of doing things; while Gu Long's food is more walking in the streets and alleys, writing extremely life-like. For example, write beef soup: this shop is under a staircase, the shop is horizontal, wide but not deep, there is a large pot in front of the store, a pot of clear soup, hundreds of beef, the fire is not extinguished all year round, and the soup can almost reach the bottom. The taste is fresh and pure, to eat beef soup, Don take a huge spoon to scoop a spoon, cut the beef into slices with a wrist knife, with ginger shreds, accompanied by chili sauce, delicious.
Whenever the little fish read this on a winter night, they want to drink a bowl of hot beef radish soup. The beef is tender and tender with a meaty aroma, and it will taste the juice when chewed. Turnips, to absorb the beef flavor, low heat to cook smooth and clear. With a mouthful of sweet soup, eat until the limbs are warm, and the hundred skeletons are relaxed!
Fees:
Beef tendon meat 300 g
1 white radish
1 corn
Chicken fir mushrooms 100 g (can not be put)
Cooking wine to taste
A few slices of ginger
Green onion to taste
Cordyceps flowers to taste (can not be put)
Salt to taste
Step 1
Cut the beef tendon into pieces and soak it in plenty of water to remove the blood well.
Step 2
Put the beef in cold water, pour an appropriate amount of cooking wine, two slices of ginger, bring to a boil on high heat, and then fish out the beef and wash it with warm water and set aside.
Step 3
Corn cut into sections, chicken fir mushrooms washed, radish sliced.
Step 4
Put an appropriate amount of water in the pot, add beef, chicken fir fungus, corn, green onion knots, cordyceps flowers and cooking wine, bring to a boil on high heat, turn the heat down and simmer until the beef is soft and cooked.
Step 6
After the beef is soft and cooked, add the radish slices, simmer over low heat until the radish slices are soft, add the green onion (coriander) and salt to taste out of the pan.
This season's white radish is at the peak of its taste, with a high water content, a heavy rise, and a pleasant crispness. "Click" a few knives, cut off the roots and tails of the leaves, and simmer the beef slowly for 1 hour, and the kitchen is full of warm umami.
Soup clear meat fresh, properly attached to the stomach of a good bowl of soup, save this recipe, no chicken fir mushrooms, only put beef and radish, you can also make a pot of delicious beef broth!
Modern people's life is busy, Chinese food is OK, dinner is confused, and it is a very luxurious thing to cook a pot of soup in a time-consuming way. But if you can take every meal seriously and carefully, in the busy life, it is already precious. Because it is not only soup that nourishes the body and mind, but also a heart that is serious about life.
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