淮南牛肉汤（Huainan beef broth）.docVIP

淮南牛肉汤（Huainan beef broth） Huainan beef broth normal formula and production process Characteristic： The soup taste fresh, crisp rotten meat. Huainan beef broth is famous in the local up to ninety-nine, to just go, dont drink beef broth, this is white said. Production of beef broth must choose 4-6 flap teeth jianniu, skinny old sick cattle should be used, in addition to choose a castrated bull. 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 of Huaihe, adjacent to the Huainan shore, four seasons, abundant. Cattle and sheep everywhere, especially cattle and sheep raising Sheng Gou area is ancient, the local Muslim residence, fond of beef. 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. The beef broth soup, soup no alcohol is tasteless, but the beef broth boiling methods, are taken in the local specialty, Huai taro powder, mung bean cake, bean curd skin (dry, 100), Zumadoka Ko and other accessories. Huainan beef broth, the impression is: soup mellow fresh, spicy taste, rich in raw materials, taste taste is thick enough, lead a person to endless aftertastes seasons. Huainan beef broth with dozens of herbs and spices according to a certain proportion of the traditional processing methods. A boiled green, fragrant and delicious, not black soup, drink not lit, throat not dry. Together with the fans and a dry silk, eat a h