Huainan’s beef soup composition Composition: Huainan’s beef soup

Beef soup is a famous snack here in Huainan.

The soup of beef soup is made by boiling beef bones in a pot and simmering them slowly. I heard that people have to cook it from 11 o'clock at night to 6 o'clock in the morning! Even if you are sitting at the table and have not seen the soup, you can still smell the aroma wafting from the back kitchen, which makes people want to inhale all the aroma wafting into their noses immediately. The crystal clear potato vermicelli is soaked in the light yellow soup. A faint white heat rises from the soup. The surface of the soup is covered with oil. The slices of beef are accompanied by the fragrant soup, and are garnished with green chives and coriander. , thousands of golden bean cakes scattered among them, forming a bowl of beef soup with full color, flavor and flavor.

The preparation of Huainan beef soup is very simple: when a customer comes to the store, put potato vermicelli in the bowl, scoop one or two spoons of the cooked beef bone soup into the bowl, blanch it, Then squeeze out the soup and repeat it twice. After the beef soup is cooked through, put the cooked bean cakes, beef and Qianzhang shreds into a bowl, add the soup, sprinkle with chopped green onion and coriander on top, and mix well. . Guests who love spicy food can scoop a small spoonful of the secret beef chili oil from the small jar provided at each table, mix it with the soup, and take a sip of the soup. The spicy and mellow taste will keep reverberating in the mouth, making people not want to open their mouths. , for fear that when you open your mouth, all the fragrance in your mouth will "escape". The richness, mellowness and freshness of the soup are endlessly memorable. If you take another bite of Huaiyuan vermicelli or a piece of beef, the taste cannot be described by the word "fresh". If you eat locally, drink a bowl of beef soup and eat two pieces of the local unique pancakes, you will feel very energetic that day.

When I was drinking beef soup, I sat at the table and watched the waiter bring a steaming bowl of beef soup. My saliva started to secrete from my taste buds, and I couldn’t wait to pick out a few with my chopsticks.

Fans, I sucked the fans into my mouth with a "shhh" sound. Then, I always like to eat a bite of bean cake, a bite of vermicelli, a bite of Qianzhang, some coriander and a piece of beef. , and finally take a sip of the soup, in this way, the unique mung bean flavor of the bean cake; the smoothness of the Huai taro vermicelli; the fragrance of Qianzhang silk soybeans; the refreshing taste of coriander; the meaty aroma of beef; and the mellow taste of the soup, all come into full play. Well, when several flavors are added together, it becomes the famous Huainan beef soup.

Are you hungry after listening to my introduction? Then come to Huainan and try beef soup! The composition fragment of Huainan beef soup requires color, shape and taste

You must know Huainan beef soup! That taste is very delicious. If you want to drink authentic beef soup, you must come to Huainan! Let me tell you, now our Huainan beef soup is famous all over the world. It is said that there is an interesting legend about beef soup! More than a hundred years ago, there was a master named Ma who slaughtered cows in a pot, stewed the bones, offal, and beef into a pot and sold them to passers-by. Soon, business was booming. With the development of water transport on the Huaihe River, there are now five or six businesses! One day, my mother took me to have beef soup. As soon as I entered the beef soup restaurant, I shouted to the chef: "Boss, a bowl of beef soup!" The chef simply agreed and got busy. He first picked up a bowl, then grabbed some blanched vermicelli, bean cakes and Qianzhang, pinched a few slices of cooked beef, poured it into a large colander, blanched it in a fragrant soup pot, and then put it into the bowl. Add coriander, chopped green onions, a big spoonful of spicy beef soup, and a bowl of fragrant beef soup is ready! "Here comes the beef soup!" I shouted excitedly. The allusion of Huainan beef soup

In the 16th year of Emperor Wen of the Han Dynasty (164), Liu An was canonized as King of Huainan. According to legend, Liu Dao, the royal chef of the royal family, was so skilled in cooking that everyone in the Liu family called him "Old Liu Tou". The King of Huainan refined the elixir on Bagong Mountain, but the delicacies were already cold and tasteless when they were delivered to the mountain.

Old Liu Tou saw that the King of Huainan was getting thinner and thinner while eating cold meals to satisfy his hunger. He couldn't help thinking hard and finally came up with a plan. Old Liu Tou led his servants to kill the cow and take the bones, select herbs and marinades to make soup, and prepare beef, vermicelli and other side dishes to carry up the mountain together with the soup. Because the oil covers the surface of the soup, it will remain hot for a long time. After the King of Huainan tasted it, he was full of praise, and the beef soup became the Liu family's secret meal, which later spread among the people and was passed down from generation to generation.

Extended information:

Dishes Features

Huainan beef soup is one of the representatives of Anhui cuisine (Yanhuai cuisine). It has the characteristics of fresh, refreshing and strong aroma.

Huainan beef soup pays attention to the selection of ingredients. It uses cattle from the Jianghuai area as raw materials and uses beef bones to make the soup.

When cooking beef, the blood must be soaked and the internal organs must be cleaned before being cooked together. Home-made butter is also used to make the fried Huai pepper into red oil. In addition, dozens of nourishing medicinal materials and marinades are selected in a certain proportion and processed using traditional techniques.

Huainan beef soup can be divided into salty soup and sweet soup. The salty beef soup is rich in fat and delicious, especially with the addition of scallions, the taste becomes even fresher. It is not black soup, you will not get angry after drinking too much, your throat will not be dry, and it is served with vermicelli and dried shreds; sweet beef soup refers to beef soup without salt, or beef soup with a small amount of salt, which has a refreshing taste and a mellow taste.

Nutritional value

Huainan beef soup is highly nutritious, high in energy, low in sugar and low in fat. It can protect you from the cold in winter and sweat profusely in summer. The sarcosine and vitamin B6 in beef enhance immunity and promote protein metabolism and synthesis.

Carnitine is used to support fat metabolism and produce branched-chain amino acids; potassium, zinc, and protein promote muscle growth; linoleic acid can be used as an antioxidant; alanine produces sugar from dietary protein; Vitamin B12 is essential for cell production and promotes the metabolism of branched-chain amino acids.

Baidu Encyclopedia - Huainan Beef Soup Anhui Huainan Beef Noodles Essay 400 words

Beef soup is a famous snack here in Huainan.

Beef Soup Soup It is made by boiling beef bones in a pot and simmering them slowly. I heard people say that you have to stay up from 11 o'clock at night to 6 o'clock in the morning! Even if you are sitting at the table and haven't seen the soup, you can still smell it from the kitchen behind. The aroma wafting out makes people want to inhale all the aroma into their noses immediately. The crystal clear potato vermicelli is immersed in the light yellow soup. A faint white heat rises from the soup, and the surface of the soup is covered with oil. Flowers, pieces of beef accompanied by fragrant soup, garnished with green chives and coriander, scattered among them, golden bean cakes, forming a bowl of beef soup with full color, flavor and flavor.

Huainan The making of beef soup is very simple: when a customer comes to the store, put potato vermicelli in the bowl, scoop one or two spoons of the cooked beef bone soup into the bowl, scald it, and then squeeze out the soup, repeat for two times. Next, after the beef soup is cooked, put the cooked bean cakes, beef, and shredded shreds into a bowl, add the soup, sprinkle chopped green onion and minced coriander on top, and mix well. Guests who like spicy food can Pour a small spoonful of the secret beef chili oil into the small pot provided at each table, add it to the soup, and take a sip of the soup. The spicy and mellow taste keeps reverberating in the mouth, making people not want to open their mouths, for fear of filling their mouths with The aroma will "escape". The richness, mellowness and freshness of the soup are endless aftertaste. If you take another bite of Huaiyuan vermicelli or a piece of beef, the taste cannot be described by the word "fresh". If you are Eat locally, drink a bowl of beef soup, and eat two pieces of local unique pancakes, and you will feel very energetic that day.

While drinking beef soup, I sat at the table and looked at the waiter As soon as I was served a bowl of steaming beef soup, my mouth watered from my taste buds, and I couldn't wait to pick out a few with my chopsticks

Vermicelli, I sucked it in with a "shhh" sound Then, I always like to take a bite of bean cake, a bite of vermicelli, a bite of Qianzhang, some coriander, a piece of beef, and finally a sip of soup. In that way, the unique mung bean flavor of bean cake; the flavor of Huai taro vermicelli Smoothness; the fragrance of thousands of shredded soybeans; the refreshing taste of coriander; the meaty aroma of beef; and the mellow taste of the soup, all are brought out vividly. When several flavors are added together, it is the famous Huainan beef soup.

Are you greedy after listening to my introduction? Then come to Huainan and try the beef soup! Which Huainan beef soup is the best?

Huainan beef soup is very famous, but there is no unified Each family has its own special ingredients and different tastes. Every place has a small shop that can represent Huainan beef soup.

I am also a beef soup lover. Based on what I have eaten for decades, I recommend a few places that I am very satisfied with:

1. Jinmanlou, Huaishun South Road, Tian District Beef soup from the Power Supply Bureau opposite Junfa Hotel;

2. Suojia beef soup (halal) at the west gate of Qianfeng Community, Renmin South Road, Tian District;

3. North of Tian District College Wang's Beef Soup behind Lusendu Hotel;

4. No. 26 Beef Soup behind Shengyuan Hotel, Chaoyang West Road, Tian District;

5. Base on Guangzhou South Road, Tian District Chen's beef soup in the vegetable market;

The time-honored beef soup at the "Bagongshan" bus station on Caixin North Road in the 6th and 8th districts;

Next to the Bijiagang original cinema in the 7th and 8th districts Red nose beef soup.

The above are all small shops, which are quite unique in my decades of beef soup career. In fact, all the beef soups in Huainan are pretty good. Just find a restaurant on the street and order a bowl. I guarantee you won’t regret it.

If LZ is bringing out-of-town friends and guests to eat, it is recommended to go to Xu Zhi Beef Soup next to Huainan No. 2 Middle School and Gao San Quan Beef Restaurant in Chaoyang Food City (old Public Security Bureau Street) in Tian District. Both houses have private rooms and the environment is quite good.

Personally, I think these stores are very good. LZ should go check them out. Ingredients for Huainan beef soup?

Ingredients: 500g beef shank, 750g beef bone, 200g beef louver (optional), coriander, onion and ginger, cooking wine, salt

Spices recipe: 2 grass fruits, 5 pieces of bay leaves, 10 pieces of lemongrass, 5 pieces of star anise, 2 pieces of cinnamon, appropriate amount of dried chili pepper, 2 pieces of tangerine peel, and appropriate amount of butter. butter.

The specific steps are as follows:

1. Soak the beef bones for 8 hours, changing the water three times in the middle. Soak the sweet potato vermicelli in warm water until soft, stew the beef tendons and slice them into slices. The purpose of soaking in water is to remove the blood and make the soup clearer.

2. Take a clean large pot, put in the washed beef bones, add water, at least 3 times the amount of beef bones, add ginger slices, boil the beef bones over medium heat, and bring to a boil Wipe off the blood foam before.

3. After boiling, add green onions, all the above spices (I wrapped the spices in gauze), and a little cooking wine. Continue to simmer the beef broth for 3 hours.

4. After the beef soup is cooked, add an appropriate amount of spicy oil to the pot (you may not add it according to your own taste), use a mesh spoon or a slotted spoon, if the spoon is big enough, add the beef slices and shredded louvers. Blanch the vermicelli and vermicelli together in the beef soup for half a minute; if the spoon is not big enough, blanch them separately.

5. Put the blanched vermicelli, louver shreds, and beef soup in a bowl, pour in the beef soup, and add coriander.

Ingredients

Main Ingredients

1000g beef, 1 handful vermicelli, 3 pieces of tofu skin, 10g coriander

Seasonings

Appropriate amount of salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cinnamon, 1 small piece of white wine, 5ml of tangerine peel, 2g of tangerine peel, 5g of curry powder, 5g of pepper

Method:

1. Prepare all the ingredients first.

2. Cut the beef into large pieces and rinse with water.

3. Then boil the blood in boiling water for 5 minutes.

4. Put the beef into the pot and add appropriate amount of water, aniseed, bay leaves, cinnamon, tangerine peel, green onion and ginger.

5. Add white wine.

6. Add curry powder.

7. Cover and cook over high heat for 20 minutes.

8. Then put it into the outer pot and simmer for 1 and a half hours.

9. After the beef soup is cooked, take out the beef and let it cool slightly.

10. Cut thousands of pieces into shreds and boil them in boiling water for 2 minutes, then cool and set aside.

11. Soak the vermicelli until soft.

12. Slice the cooled beef, wash and chop the coriander.

13. Add beef broth to the casserole.

14. Add salt.

15. Add pepper again.

16. Add Qianzhang shredded silk and bring to a boil.

17. Add the vermicelli and the chopped beef.

18. Boil the vermicelli until transparent, add coriander and turn off the heat. Put it into a bowl and add chili oil as you like.

Extended information:

Huainan beef soup, one of the representatives of Anhui cuisine along the Huaihe River, is a well-known snack in Jiangsu, Henan, Shandong, Anhui and Shanghai.

Huainan beef soup has the characteristics of fresh, mellow, refreshing and strong aroma; it can be divided into salty soup and sweet soup. The salty beef soup is rich in fat and delicious, especially with the addition of scallions, the taste becomes even fresher.

Dishes History

There are two theories about the origin of Huainan beef soup: Zhao Kuangyin in the Song Dynasty and Liu An, King of Huainan.

In the Western Han Dynasty, "Huainanzi Qi Su Xun" records: "Today, when cattle are slaughtered and their meat is cooked, it may be sour or sweet. It is boiled and roasted to produce a variety of flavors. Its origin is just that of a cow. Body. "

During the Qianlong period of the Qing Dynasty (1736-1796), Zhang Zheng, a Hanlin scholar and a native of Huainan, studied herbs deeply and was good at gourmet food. He served as a high-ranking official in the palace. After retiring from old age and returning to his hometown, he passed down the secret recipe of the Qing Palace to future generations.

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