[Stewed Beef Vermicelli Soup]

Overview

The taste of beef soup can be spicy and rich, or it can be light and delicious. As I grow older and due to personal health reasons, I can only indulge in spicy food occasionally. Gradually, I also understood that light food does not mean bland food, and you can still have a satisfying taste even in light food. I happened to make a pot of beef stew on the weekend, so let’s have a bowl of beef stew and vermicelli soup~ On a weekday morning, such a bowl of noodle soup is both healthy and satisfying, and it will definitely provide full energy for a busy day!

Tags

• soups
• soup
• maternity
• winter recipes
• banquet dishes
• local cuisine
• dinner
• beef tendon
• chenpi
• cooking wine
• coriander
• freshly ground black pepper
• green garlic
• high-strength liquor
• light soy sauce
• mushroom
• old ginger
• onions
• sesame oil
• star anise
• sugar
• sweet potato vermicelli
• white radish
• zanthoxylum bungeanum
• curry powder
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Cut the beef into large pieces and soak it in water for several hours in advance, changing the water several times until the blood is basically gone;

   

2. 2 Wash the soaked beef and slice half of the ginger. Put the beef and ginger slices into the pot, add enough water and a little white wine, and heat over high heat;

   

3. 3 After boiling, continue to heat over high heat for a few minutes, during which time you should skim off any scum on the surface;

   

4. 4 When I skim the scum, I always prepare a bowl of warm water next to me. Then I skim the scum once, then dip the oil basket in the warm water, and then continue. Personally, I feel that it can be skimmed off more cleanly;

   

5. 5 After processing the beef, clean the surface oil with warm water, drain the water and set aside;

   

6. 6 Prepare other ingredients for beef broth. Cut the onion into large pieces, fluff the remaining half of the ginger, wash the pepper and other spices and set aside;

   

7. 7 Peel the white radish and cut it into hob pieces, put it into a large bowl, sprinkle with a little salt, grasp it evenly with your hands, and marinate for about 30 minutes;

   

8. 8 Put the beef into the casserole and add enough water;

   

9. 9 After boiling over high heat, add onions, peppercorns, bay leaves, ginger slices, tangerine peel, star anise and other spices. If there is any foam in the middle, wipe it off;

   

10. 10 Add appropriate amount of cooking wine, continue to boil over high heat, then turn to low heat, cover and simmer;

    

11. 11 After simmering for 20 to 30 minutes, add the white radish cubes, bring to a boil over high heat, then turn to low heat and cover to continue simmering. The white radish should be squeezed out of the water that seeped out during the pickling process, and the salt on the surface should be rinsed with water;

    

12. 12 Simmer until chopsticks can be easily inserted into the beef. I stewed it for about 2 hours;

    

13. 13 Add appropriate amount of salt to taste while hot;

    

14. 14 Turn off the heat without uncovering and wait for it to cool naturally. Remove the beef, mix with the filtered soup, soak for about 3 to 4 hours or refrigerate overnight. I refrigerated it overnight;

    

15. 15 Prepare the ingredients needed for vermicelli soup;

    

16. 16 Soak sweet potato vermicelli in advance until soft;

    

17. 17 Chop the green garlic and coriander into mince, wash the mushrooms and tear them into strips, soak the vermicelli until soft, drain the water and set aside;

    

18. 18 Take an appropriate amount of beef broth, add vermicelli, bring to a boil and continue to cook for a few minutes. Then cook the mushrooms as well. I also added some curry powder;

    

19. 19 In a small bowl containing green garlic and coriander, add a little light soy sauce, salt and sugar;

    

20. 20 Put the vermicelli and beef soup in the pot into a bowl, add the cut beef, add a little sesame oil, and sprinkle with a little freshly ground black pepper;

    

21. 21 Mix well and serve.