Recipe: Appetizing Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes. Eating seaweed soup on their birthday is a Korean tradition. There are two kinds of soup bases are available: beef bone broth and seafood broth. roast duck, Peiping-style 北京烤鸭 fried pork in sweet and sour sauce 古老肉 beggars' chicken 叫化鸡

Boiled Beef In Hot & Spicy Sauce 水煮牛肉. 三文治 sandwich 米饭rice 粥 congee （rice soup） 汤 soup 饺子dumpling 面条 noodle 比萨饼 pizza 方便面 instant noodle 香肠 sausage 面包 bread 黄油 （白塔油）butter 茶叶蛋 Tea eggs 油菜 rape 饼干 cookies 咸菜（泡菜）pickle 馒头 steamed bread 有些是用牛骨熬成汤后，才加入海带；也可用牛肉煮成汤；喜欢海鲜的还可用鲜蚝和海带煮成汤。 . Put in the seaweed , beef & soup soy sauce/salt. Cook this soup for one or two days before serving, the taste will be more better. You can cook Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

1. Prepare 1 lb of cooked beef shank, or any cuts.
2. You need 1/2 oz of dry kelp.
3. You need 1/2 oz of dry wakame.
4. You need 1/2 pack of firm or soft tofu.
5. You need 1/2 of zucchini.
6. Prepare 4 of mushroom.
7. You need 1 cup of mung bean sprouts.
8. Prepare 16 oz of broth from beef shank.
9. It's to taste of Salt, pepper.

Asparagus 龙须菜. 白肺汤 pork lung soup 牛肉汤 beef soup . 拌海带 shredded kelp with soy sauce . 貢丸汤 Meat ball soup 蛋花汤 Egg &vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet &sour soup 馄饨汤 . 食品对称(中英文) . Special Fried Rice with. 汤类 Soup 牛肉&金枪鱼海带汤. 大酱汤. Seaweed Soup with Beef & Seaweed Soup with Tuna. Beef and Egg white Soup 西湖牛肉羹.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes instructions

1. 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..
2. 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..
3. 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..
4. Add wakeme and zucchini towards the end. Adjust seasoning before serve..