清燉牛肉湯 做法 | 看似簡單卻充滿靈魂的清燉牛肉湯，零失敗攻略！

Clear Stewed Beef Soup Recipe | A seemingly simple yet soulful clear beef soup, a foolproof guide! CC Subtitles: Traditional Chinese, Simplified Chinese, English 00:00 Introduction to Clear Stewed Beef Soup 01:24 1. Preparation 05:02 2. Sautéing the Beef 05:59 3. Stewing the Beef 04:21 4. Stewing the Radishes 08:03 5. Seasoning 08:35 Alternative Method: Using an Electric Pot 😍The "Clear Stewed Beef Soup" has no fancy seasoning, yet it possesses a magical allure that makes you want to take one bite after another. The broth is clear, the aroma subtle, the meat tender, and the radishes melt in your mouth. It's actually very simple to make. The key to making the beef "tender but not mushy" lies in pre-soaking the beef in salt water to remove blood, using mushrooms for aroma, radishes to enhance the sweetness of the broth, and mastering the heat. Take some time to stew a pot of this soup. This soup requires no special skills, just a little patience. The moment the hot soup is served, that's everyday happiness. If you also enjoy that simple yet comforting taste, try this clear beef soup. Seriously, it's foolproof. ============================ ❤️ "Clear Stewed Beef Soup" Ingredients (Serves 8) --Fen & Lady First ❤️ Clear Stewed Beef Soup (Beef Brisket in Clear Broth) Recipe 💛 Main Ingredients: Beef Brisket 300g Carrots 170g Dried Shiitake Mushrooms 15 small pieces Ginger 20g Water 1500cc (including mushroom soaking water) 💛 Seasonings: Salt 3.5 salt spoons (=3.5g) Mijiu (rice wine) 1 tablespoon MSG 0.5 salt spoons (optional) ❤️ How to Make "Clear Stewed Beef Soup" --Fen & Lady First: 1. 01:24 Preparation: Select beef brisket, cut into about 3 cm pieces. Soak in cold salted water for 15-20 minutes to help remove blood and tenderize the meat. After soaking, rinse while pressing to help release more blood, then pat dry. White Radish: Choose small radishes with a bright surface, good weight, and no hollowness. Peel thickly and cut into large chunks or rolling cuts. Carrots: Select carrots with a deeper color and heavier weight. Cut as desired, recommended to cut into medium-sized chunks. Dried Shiitake Mushrooms: Use about a dozen rehydrated button-shaped mushrooms (small pieces), no need to slice. Ginger: Simply slice, about three to four slices. 2. 05:02 Sautéing the Beef: Dry-fry the soaked and squeezed-dry beef in a pot (do not add oil, beef brisket naturally contains fat). Add ginger slices and stir-fry together. Add a pinch of salt and 1 tablespoon of rice wine to remove gamey odor. Once the meat surface is no longer red, it's ready for the stewing step. 3. 05:59 Stewing the Beef: In a separate pot of hot water (to prevent the meat from shrinking and toughening due to temperature difference), pour the sautéed beef along with its juices into the hot water. Add mushrooms and mushroom soaking water, then begin slow stewing. The total water (including mushroom water) should be about 1500cc. 4. 04:21 Stewing the Radishes: First, add both white radishes and carrots to the beef soup and stew together. Continue to simmer over low heat until the radishes are thoroughly cooked and flavorful, which takes about half an hour. If the radishes and beef are not tender enough to your liking, continue cooking for an additional period. 5. 08:03 Seasoning: After the soup is cooked, the final seasoning only requires salt and a small amount of MSG. Add slowly to your preferred taste. ❤️ You are welcome to use the "Super Thanks" feature to support this channel!