Braised beef with Flammulina velutipes in broth
We are preparing to continue to publish the trial report of Shi Yunsheng's soup with original juice. There is also the column of Food Fashion Challenge arena. Let's go together. The last box of soup with chicken juice was used to make noodles, and there is still one with original flavor. We ate mutton yesterday, beef today, and continue to warm up.1. Put less oil and salt, because the soup contains a certain amount of oil and salt.2. Stir fry the pepper in the oil pot first, which can release the spicy flavor of the pepper completely, and keep the bright color of the pepper. There will also be a trace of spicy flavor in the soup, which is fresh and spicy. If you don't like spicy food, you can skip this step.3. Flammulina velutipes must be cooked before eating. The undercooked Flammulina velutipes contains colchicine. After eating, people will easily produce harmful colchicine due to oxidation, which has a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa.
Step 1 . 1. The ingredients are ready.
Step 2 . 2. Remove the root of Flammulina velutipes and wash it. Wash the green and red pepper and cut it into rings.
Step 3 . 3. Add a small amount of olive oil into the pot, heat the oil, add green and red pepper rings, stir fry until fragrant, and then dish out.
Step 4 . 4. Add Flammulina velutipes and fry until soft.
Step 5 . 5. Add half a box of Shi Yunsheng's original juice to the soup, cover the pot and bring to a boil.
Step 6 . 6. Lower the fat beef roll.
Step 7 . 7. Boil the beef until it changes color and turn off the heat.
Step 8 . 8. Add a little salt to the pan and put it on a plate. Sprinkle in the fried pepper.
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