The new way making recipe Classical Beef Seaweed Soupmommasrecipes with 9 ingredients and 4 stages of easy cooking, which is easy simple.
Without fail making ultimate Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes easy, bouncy, practical.
Good Evening all, at this time you get make recipe Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes with 9 ingredients and 4 steps. Next this is how to cook, please observe carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes.
Ingredients for Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes
Prepare 1 lb : cooked beef shank, or any cuts.
Needed 1/2 oz : dry kelp.
Needed 1/2 oz : dry wakame.
Prepare 1/2 pack : firm or soft tofu.
Needed 1/2 : zucchini.
Needed 4 : mushroom.
Needed 1 cup : mung bean sprouts.
Needed 16 oz : broth from beef shank.
Prepare to taste : Salt, pepper.
If all cooking materials Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking 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..
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