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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my whole life. They are nice and they look fantastic.

Low Prices on Country Vegetable Soup. 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. Seaweed soup is served on the birthday and all the women in Korea eat this soup after giving birth.

To get started with this recipe, we have to prepare a few components. You can have classical beef seaweed soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Make ready 1 lb cooked beef shank, or any cuts
  2. Make ready 1/2 oz dry kelp
  3. Take 1/2 oz dry wakame
  4. Make ready 1/2 pack firm or soft tofu
  5. Make ready 1/2 zucchini
  6. Take 4 mushroom
  7. Prepare 1 cup mung bean sprouts
  8. Make ready 16 oz broth from beef shank
  9. Make ready to taste Salt, pepper

Pickled Cabbage with Fish Filet Soup. 特色冷盘. Taiwanese Braised Beef Soup 葱烧牛肉汤 *Spicy. Fried Rice with Shrimps & Eggs 虾仁蛋炒饭. Fried Rice with Specially Marinated Pork Chop 招牌猪排蛋炒饭.

Steps to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  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.

Fried Rice with Shrimps & Eggs 虾仁蛋炒饭. Fried Rice with Specially Marinated Pork Chop 招牌猪排蛋炒饭. knife-grinder whet-stone 磨刀轮 kettle 烧水壶 gourd dipper 瓢 syrup jug 糖汁壶 sugar tongs 糖夹 sugar-bowl 糖盅 sugar scoop 糖匙 sugar bowl 糖碗 sugar container 糖罐 fork Hot & spicy beef broth soup. 牛骨老汤. Beef, bean sprout, scallion soup. 牛排骨汤.

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