By white coffee pmau
<h2>Royalties</h2>
Beef brisket 1000 g
Two fresh corn cobs
Twelve shallots
One piece of ginger
Purple onion one
Three scoops of sugar
Two scoops of ground white pepper
Three scoops of chicken powder
Three scoops of salt
Drinking water five liters
Cinnamon skin five small pieces
Sannai Five small pieces
Five
Octagon two
Peel a large piece of ginger
Twelve chives
<h2>Practice steps</h2>
1: Cut the beef brisket into small pieces and soak in cold water for one hour to soak in bloody water. Then rinse several times with running water, and finally drain the water for later.
2: Peel off the outer skin of a purple onion and wash and cut into four cloves.
3: Wrap the chopped onion in gauze and tie it tightly.
4: Peel and wash the ginger. Cut long pieces in one part and large pieces in one part.
5: Remove 12 chives and wash them for later.
6: Remove the outer skin and whiskers of two fresh corn, wash and cut into four large pieces.
7: Mix sugar, chicken powder, salt and pepper in a bowl and mix well.
8. Place the shanna, cinnamon, star anise and custard in a stainless steel filter ball.
9: Rinse the beef brisket into the pot, add the large slices of ginger slices and cold water that you have just cut and boil until the water boils for about five minutes, turn the heat to a low heat after the blood foam is floating, and quickly use the tool to skim off all the blood foam. There is still soup in the pot after the blood foam has been removed, do not pour it out. Then fish out the boiled brisket and set aside.
10: Place the beef in a pot and sprinkle with the mixed sugar, salt, chicken powder and white pepper.
11: Then put on the corn cob, shallots and ginger slices, wrapped purple onions, and stainless steel filter balls containing spices and spices.
12, gauze stacked two layers in the leaky net and then the first filter, if the back of the filter is relatively slow, you can use chopsticks to gently draw a circle in the gauze to accelerate the filtering. Cook the remaining soup of the beef until it is filtered. Add boiling water to the back of the left (be sure to add boiling water, adding cold water will make the beef shrink) on the stove and bring to a boil, wait until the soup is tumbling and then cover and reduce the heat to simmer for 1.5 hours.
13. In the process of cooking, it is found that the green color of the shallots has become darker and then fished out and discarded.
14. After one and a half hours of stewing, the second broth filtration is carried out (the filtration method is the same as the first filtration method mentioned above)
15, the filtered soup will be floated with a thin layer of oil flowers.
16, large corn segments change the knife to cut small pieces and beef brisket into the bowl and then sprinkle the chopped shallots and pour hot soup, you can enjoy!
<h2>Tips</h2>
1. If the soup can not be drunk for a while, it will be cooled to room temperature first, and then it must be placed in an airtight container and refrigerated in the refrigerator (the refrigerator preservation layer is best not more than three days) If it is put into the refrigerator freezer layer can be stored for a longer time, but I personally think that it is best to freeze it for no more than one month. 2. The prepared clear soup can also be used as a broth, which can enhance the taste and flavor of food. 3. If you can't buy fresh corn cobs, you can also use vacuum packaging or frozen corn instead, it is best to choose sweet corn. 4. This soup can be used to make soup noodles or soup powder. 5. The texture of the soup that I boiled out of this recipe will feel lighter for people with heavy salt taste, so people with heavy taste can choose to add salt again. 6. To get the clear soup my advice is to filter it twice. 7. People with good teeth and like to eat with chewy heads are recommended to simmer for 1 hour. The recommended stew time for the elderly and children at home is about 1.5–2 hours.
<h2>Nutritional benefits of beef brisket</h2>
1. Regulate post-illness weakness
Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's disease resistance, growth and development and postoperative, post-illness recuperation of people in supplementing blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season of the good tonic.
2. Replenish blood and nourish blood
Beef has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the bones and muscles, dissolving phlegm and breathing wind, quenching thirst and stopping salivation, and is suitable for people with hidden qi, shortness of breath, weak muscles and bones, anemia for a long time and yellow face.
3. Strengthen the bones
Buffalo beef can calm the fetus and replenish the spirit, and yellow beef can calm the qi, strengthen the spleen and stomach, and strengthen the bones.
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