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. Use your Uber account to order delivery from Ho Ho Chinese Foods in Edmonton.
Nando's, Tenderfresh Classic, Ayam Penyet President, Manhattan FISH MARKET,. Tomato and egg soup: 紫菜蛋花汤. seaweed and egg soup: 番茄蛋花汤. Indian style curry chicken : 奥尔良烤鸡.
Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. It is one of my favorites food recipes. For mine, I will make it a bit unique. 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 in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something that I’ve loved my whole life.
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. Use your Uber account to order delivery from Ho Ho Chinese Foods in Edmonton.
To get started with this recipe, we have to first prepare a few ingredients. You can cook classical beef seaweed soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
- {Prepare 1 lb of cooked beef shank, or any cuts.
- {Make ready 1/2 oz of dry kelp.
- {Get 1/2 oz of dry wakame.
- {Take 1/2 pack of firm or soft tofu.
- {Make ready 1/2 of zucchini.
- {Prepare 4 of mushroom.
- {Get 1 cup of mung bean sprouts.
- {Prepare 16 oz of broth from beef shank.
- {Get to taste of Salt, pepper.
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Steps to make 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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