Homemade Huainan beef soup

Overview

Huainan beef soup, a famous local snack in Huainan City, Anhui Province. It is made of Yanhuai yellow beef, Qianzhang, bean cakes, sweet potato vermicelli, etc. as raw materials, with spices, stock, chili oil, onions, garlic, coriander and other auxiliary ingredients. The finished soup has a mellow flavor, is fresh and spicy, nutritious and delicious, and has the therapeutic effect of nourishing and nourishing the body. I am not from Anhui, and I have eaten this soup once before. I think it is both soup and vermicelli, vegetables and meat. After one bowl, the girls will definitely feel full. It is similar to my favorite duck blood vermicelli soup. The difference is that one uses beef soup with a thicker flavor and a side dish of beef, while the other uses a duck soup with a delicious aftertaste, and the side dishes include duck blood, duck liver, duck intestines, tofu, etc., which are richer than the former. I suddenly remembered it today, so I made a bowl of it recalling the taste. It may not be authentic, but it’s just as delicious ^_^

Ingredients

Steps

To make Huainan beef noodles, you need to boil a pot of fragrant beef soup first. 1000g beef for later use
Cut the beef into pieces and soak in the bleeding water. I changed the water three times. Because I am going to make Huainan beef soup, the beef should be cut into smaller pieces. If you are just making beef soup, you can cut it into larger pieces. The beef will shrink a lot
Prepare soup packets when soaking. It is more convenient for friends who have a marinade box made of a small hollow iron box. They are available on Taobao. I couldn't find the one I had, so I sewed one temporarily with gauze. Forgive me for shaking my hands when I took the needle. I tried my best to sew it like this. I left one side to wait for the marinade to be put in and then sewed
One small root of fresh ginseng, one star anise, one piece of cinnamon bark, three pieces of bay leaves, two pieces of tangerine peel, three hawthorns, two pieces each of astragalus and white peony, and an appropriate amount of pepper. The specific marinade is determined by everyone's taste and the stock at home. If you like the original stew, you can leave it out. I like it with a bit of Chinese medicine flavor ^_^
Wash the marinated ginseng, stuff the marinated ginseng into a gauze bag and sew it up
Boil water in a pot and wait for the water to boil. Prepare the onions and ginger. Wash the onions and cut them in half. Peel the ginger and cut it crosswise and lengthwise without cutting it off
Boil water, add beef, add a little cooking wine to remove the fishy smell, blanch to remove the blood
Remove the beef, wash off the blood, and set aside
In the pressure cooker, add onions, ginger, marinated ingredients including ginseng, astragalus and angelica, beef, and add an appropriate amount of water. I put more water, and part of the beef soup was used as soup base for a small hot pot at night. The rest made Huainan beef soup for breakfast. In addition to pressure cookers, you can also use casseroles, cast iron pots, enamel pots, etc. I’m just doing this for convenience, but actually the taste is better in casserole
Once you have set the pressure cooker cooking options, you can go do other things and forget about it ^_^
When the time is up, open the lid to prevent gas leakage, take out the green onion and ginger marinade packet, and add an appropriate amount of salt according to your personal taste
Fill a bowl, sprinkle with a little white pepper, it will be hot, the beef will be crispy, and the soup will have a slight medicinal aroma. After one bowl, your whole body will be warmed up
When I get up in the morning, I use the small pot of beef soup I saved yesterday to prepare Huainan beef soup. The side dishes I chose were a little different from the original ones. Some soybean sprouts, some fungus and shiitake mushrooms, soaked and sliced, peeled, washed and cut green radish into small pieces (I forgot to put a small sprig of ginseng in yesterday's beef soup, big mistake). I took out the beef from the beef soup first. There is also the indispensable sweet potato vermicelli
The beef soup is hot. The Huainan beef soup has a strong taste. I added a little curry powder and chili powder to taste
Add green radish and simmer for six to seven minutes
Add sweet potato vermicelli, hold the phone in one hand and grab the vermicelli with the other, this is a mess
Add beef
Add some thousand sheets, I like to eat thousand sheets, add more, it depends on everyone’s preference
Add soybean sprouts, black fungus and shiitake mushrooms and simmer for two minutes
Finally add some coriander and turn off the heat
Start the pot, and if you like vinegar, you can add some mature vinegar.
Finished product
Finished product
Finished product
Finished product
This bowl of Huainan beef soup has a mellow flavor, fresh aroma and spicy taste. It contains both meat and vegetables. It is both a soup and a filling staple food. It is rich in nutrition and delicious.

Overview

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Ingredients

Steps