How to Prepare Appetizing Classical Beef Seaweed Soup牛肉海带 汤#mommasrecipes

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes. Soak the seaweed in cold water until tender and drain. Put in the seaweed, beef & soup soy sauce/salt. There are two kinds of soup bases are available: beef bone broth and seafood broth.

Beef meat ball with tomato sauce: 咖喱牛肉. Some of the Chinese classic dishes we serve here include Spicy Sizzling Lamb, Steamed Pork Belly & Taro, and Wild Chili Beef. Order online for carryout or delivery! salad nicoise 尼斯式色拉 gelatin salad 胶状色拉 sunshine salad 胡萝卜色拉 waldorf salad 沃尔多夫色拉 vegetable combination salad 蔬菜大会色拉 mixed salad 什锦色拉 home-made vegetable salad 家常蔬菜色拉 fruit salad 水果色拉 vegetable salad 蔬菜色拉 chicken laesar salad 卤鸡色拉 tossed salad 油拌色拉 肉类如下： rump steak 牛腿排 T-bone. You can cook Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you achieve that.

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. Prepare 1/2 oz of dry wakame.
4. It's 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. You need 16 oz of broth from beef shank.
9. Prepare to taste of Salt, pepper.

Hot & spicy beef broth soup. 牛骨老汤. Beef marrow soup. 醒酒汤. . 大酱汤. Bean paste stew. 香辣牛肉汤. shredded beef, vegetable in spicy beef broth soup.. Pot luck stew with hot dogs and baked beans. 海带汤.

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

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..

Brown seaweed simmered in clear anchovy broth.