Oxtail vegetable soup
Overview
Autumn is here, the weather is dry, so I like to cook some soup. Although I am not a lazy person, I always like to put several vegetables together when making soup, so that I have all the soup and rice and it is a complete meal. It saves trouble and is still nutritious. Today's soup is even more trouble-free. Even the seasonings are replaced by hot pot base, which basically requires zero cooking skills. Moreover, oxtail has high nutritional value. It has the effect of nourishing qi, nourishing blood and strengthening muscles and bones. It is rich in protein, fat, vitamins and other substances, especially the high content of colloid. Whether it is stewed or braised, it is full of flavor and delicious. When you are at home during the National Day holiday, even if you don’t know how to cook, this simple method can allow you to serve delicious and nutritious dishes to your family.
Tags
Ingredients
Steps
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Clean the oxtail
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Divide it into sections along the joints, put it into cold water, add shredded ginger and butter, blanch the water and remove the blood foam.
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Put the fried oxtail into a tagine, add water to cover the oxtail, cover and simmer over low heat for 40 minutes. The tagine has good heat retention and will stew very well in 40 minutes. If you use other pots, it is recommended to stew for one hour.
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Braised oxtail,
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Peel the lotus root and cut into sections, add all the sliced carrots, and add a piece of hot pot base. Soybean sprouts and carrot slices are also added to the oxtail soup.
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Still covered, continue to simmer over medium-low heat for 10 minutes
