Hi everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a special dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chinese beef soup recipes usually feature Chinese herbs and tougher beef cuts that are slow cooked to perfection in a slow cooker. Chinese herbs used are usually those that complement beef to address certain bodily ailments. The recipes here feature goji berries, dried longan, dried tangerine.
Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook classical beef seaweed soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
- 1 lb cooked beef shank, or any cuts
- 1/2 oz dry kelp
- 1/2 oz dry wakame
- 1/2 pack firm or soft tofu
- 1/2 zucchini
- 4 mushroom
- 1 cup mung bean sprouts
- 16 oz broth from beef shank
- to taste Salt, pepper
It's easy to make and tastes healthy and nourishing! I personally like the soup made with beef more than any others as I think nothing produces umami rich deep flavor like beef does. Seaweeds are especially good for women since it was known to regulate estrogen hormone level. It is famous fact that for hundreds of years, Korean women have been consuming lots of seaweed in a soup form when they are nursing.
Steps to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
- Roast 3 lbs beef shank in the oven at 370F for one hour. Transfer it to a stock pot, and fill up the pot with 5L of water. Drop a spice mix of your choice. Bring it to a boil and reduce heat to simmer for about 2 hrs until very tender.
- Pick up all meat and set aside. Divide the stock into 16 oz jar and save for later use. In the meantime, soak kelp and wakeme in water until soften.
- Next morning, take one can of broth. Add 1L of water. Slice in half onion and add tofu and kelp into the broth. Cook for about 20 minutes on high. Check the doneness of the kelp. Cook longer time if they are still too firm to bite. Add more water if the liquid viporates. Add mung bean sprouts and mushroom and cook for 5 more minutes.
- Add wakeme and zucchini towards the end. Adjust seasoning before serve.
Beef flank steak long pepper chili, onion, Szechuan numbing pepper traditional Chinese spice. Braised Beef/Pork Ribs with Potatoes 土豆烧牛肉/排骨. Dough Drop and Assorted Vegetable Soup 疙瘩汤. placeholder text. This tomato soup has a nice flavor, very tropical and savory. Most excitingly, it is a one-pot recipe - so easy to make.
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