Delicious every day, Delicacy drops soup of beef of superciliary boiled in clear soup (face) practice

Be in in one's childhood Guizhou native place, look for inn of face of a beef casually very delicious, into inn the boss can ask you: "Is boiled in clear soup still braise in soy sauce? " braise in soy sauce, I had been written, write a boiled in clear soup this, although be beef, but the processing technique has differ apparently, the flavour of braise in soy sauce is heavy, need retains the zest of a few beef, early days processing is simpler. And the work force of beef of boiled in clear soup depends on wanting to let Shang Se look be like clear and transparent, and flavour is full-bodied delicacy is sweet, fishy smell of early days processing can be bothered a little a few. The bovine broth of boiled in clear soup does not need a lot of flavor actually, but ginger and caoguo this different is to boil a delicious soup juice necessary. Beef of boiled in clear soup can match ground rice, . Look at delicate, drinking boiling water is a sweat! Cured a stomach, warm heart ～

With makings

Sirlon	3 jins rise
Ginger	3, 4
Caoguo	1
Arenaceous benevolence	4
Salt
Caraway	One
Shallot
Pink of Chinese prickly ash
White pepper

Delicacy drops soup of beef of superciliary boiled in clear soup (face) practice

Sirlon flesh clear water invades bubble half hours above, the hematic water separate out of beef.
The beef with good bubble, begin to boil with cold water.
After hematic foam is boiled almost, whole boiler water falls. Beef is washed clean with tepid water! Must be hot water! Because beef encounters cold protein to be able to harden, can affect mouthfeel!
This is the beef that washs clean again! Actually above measure is for the bloody flavour purify beef, because be boiled in clear soup, for soup bottom clear, the water that boils the first times had better fall.
Begin to prepare to stew below boil: Preparative caoguo is chopped 1 times with the knife crack, arenaceous benevolence 4, dry chili 5 dispel seed, wash clean. Dry chili won't have what piquancy actually, basically be to carry sweet special flavor. The friend that there is baby in the home can choose to be put less or be not put.
Have one boiler clear water additionally, put Jiang Kuai, dry chili, caoguo, arenaceous benevolence, the heat that boil. Must boil heat first!
Water is burned after was being heated up (do not need to be burned) , put beef piece, conflagration is boiled.
This moment can process redundant bovine oil, bovine oil conduces to carry sweet, cut small abluent, frying a bit water is added to begin to fry in boiler. If do not have bovine oil, this pace can omit!
Fry close to water dry, begin to give oil, bovine oil residue cannot fry paste, hair is otherwise bitter! (oily without the ox can jump over)
The oil residue of crush out oil adds water to boil, next filter gives oil residue, pour the oil of water and separate out into beef soup, the oily portion of soup of so OK and compensatory beef, because sirlon is thinner, proper and additional oil is divided, it is helpful to the little taste of soup. (oily without the ox can jump over)
Conflagration is boiled
Waited for beef to boiled 30 minutes or so 6, 7 became, fish out comes, cut piece, fasten too thin, boil easily otherwise diffuse, after been cut, fall continue to boil in cook again.
Put salt again right now, boiled the degree that does not rot to fleshy soft to be finished! Can prepare to boil a face!
Clear soup is multiplied piece, scatter shallot of a bit caraway, pink of Chinese prickly ash and white pepper can be put a bit, add bright flavor.
The burden that puts a face has mincing caraway, shallot, pink of Chinese prickly ash, white pepper, salt. The eats a law to still can put a bit oneself pickled Chinese cabbage of Guizhou, carry delicacy, add touch of olfactory administrative levels. It is OK to like to eat to be returned hotly put face of introduced from the northern and western nationalities or from abroad chili! Attention! It is burnt chili certainly, not be dry chili face! (the friend of Yun Guichuan area understands)
Finished product of beef noodles in soup! (Guizhou alkaline face)
The knife cuts face it may not be a bad idea to eat!

Small stick person

What must notice is! Cold water must not be touched after beef has been boiled, even if stew the midway that boil to need to add water, also want to add hot water, otherwise protein encounters cold systole to harden, beef mouthfeel is old!

2020-02-06