淮南牛肉汤（Huainan beef soup）.docVIP

淮南牛肉汤（Huainan beef soup） Regular formula and making process of Huainan beef soup Characteristic： The soup tastes fresh, the meat is rotten and crisp. Huainan beef soup is known far and wide, in the local up to ninety-nine, down to just go, do not drink beef soup, this life is white walk said. To make beef soup, we must choose 4-6 teeth of healthy cattle, old thin sick cattle should not be selected, in addition to choose castrated cattle. Beef broth, soup of salty soup. Salty beef broth soup of fresh meat fat, especially with scallion, taste more fresh. The so-called sweet beef broth is not salted beef broth, or add a few salt beef broth, taste fresh, mellow taste, feel different and will drink salty soup. Huainan is located in the South Bank of Huaihe, adjacent to the shore of Huainan, four distinct seasons, rich in products. Cattle and sheep everywhere, especially the raising of cattle and sheep, local ancient ditch area is the residence of the Hui people, beef lovers. Processing for beef have originality, beef broth is Huai people delicacies, the most popular breakfast food, Anhui, which form the unique flavor of local snacks. Huainan beef broth made of high-quality materials, preparation of Jianghuai area cattle as raw material, with cow bone soup, cooked beef must be soaked in blood, viscera clean, can be cooked with the pot, used homemade butter, fry the prepared pepper Huai (dried red pepper) made of Chili oil. Beef soup, so the main soup, soup is not alcohol is tasteless, but the beef soup method of making a variety of hot, take local specialties, Huai taro powder, mung bean cake, tofu skin (dried chapter, hundred pages), Zumadoka Ko and other accessories. Huainan beef soup, gives the impression that: soup thick, mellow, fresh, spicy palatability, rich raw materials, flavor, foot, flavor thick, memorable, suitable for all seasons. Huainan beef broth with dozens of herbs and spices according to a certain proportion of the traditional processing methods. A boil