Vegetable beef soup
Overview
I have a bad appetite and always want to drink soup. In the past few days, I have been eating soup, steaming whatever vegetables I like, and just eating two bites of rice. Fortunately, the children are pretty good and enjoy whatever they cook and eat. It was a little late to go to the vegetable market. I bought carrots, wild rice and corn, and mixed it with a little beef to make soup. Let's call it vegetable beef soup. I figured something out when I was buying wild rice. Since it is not a local vegetable, I have never figured out when it should be in season. The lady who sells vegetables said that it is now cultivated, so it is available all year round. Carrots are not a seasonal vegetable, they are preserved vegetables, so this soup can only be called vegetable soup, not seasonal vegetable soup, haha!
Tags
Ingredients
Steps
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, material diagram
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Cut the vegetables with a knife, cut the carrots and wild rice into small pieces, and cut the corn into sections.
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Add enough water to the soup pot, put the vegetables into the pot with cold water, bring to a boil over high heat, then turn down to low heat and simmer for one to two hours.
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Shred the beef.
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Add cooking wine, salt, light soy sauce and pepper to the bowl and mix well.
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Add a spoonful of olive oil to the cooked meat, mix well and marinate.
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When the vegetable soup is almost cooked, add a spoonful of starch to the marinated meat.
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Grasp evenly.
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The cooked vegetable soup has a strong aroma.
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Put the marinated shredded pork into the pot one by one and stir gently to avoid desizing.
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After the shredded pork is set and spread out, cover and cook for another 20 minutes. Bring to a boil and add salt to taste.
