Keto low-carbon Vietnamese oxtail soup powder, no rice noodles, Vietnamese soup powder, start from the soup base, summer heat relief, little fresh
It is suitable for friends who also want to eat Vietnamese soup noodles during the fat loss and low-carbon period! Personally, I don't mind at all that there is no powder, pure meat is fragrant! Mind that you can add konjac fans and so on yourself. It's a recipe that can be used for four meals by myself, or for four people. The whole process takes two days to complete.
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Ingredients
Cooking Instructions
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After thawing the oxtail in advance, soak it in water, you can add a little salt, and soak it for an hour to soak in blood water.
You can also blanch the water to wash off the blood foam.
Fresh oxtail can omit this step.
After processing, put it in the soup pot for later use. -
Wash the celery and cut it into long sections (it is easier to take it out after the long stew), cut the ginger from the middle, and choose not to peel it according to personal preference (it is actually more fragrant not to peel, and I don't eat it anyway, just wash it), peel the onion and cut it in half from the middle, you don't need to cut it like me, it is best to leave a small part for use.
Take a frying pan, don't put oil, put onions, ginger, celery after the pot is heated a little, and boil each side dry, and burn it over medium-high heat until the moisture is relatively dry, the fragrance comes out, and it is a little burned and blackened. -
Add water, not too much (so that the water is boiling in the pot), the water should turn into the same color as soy sauce as soon as the pot is in place (this is the vegetables are boiled in place), use a spatula to slowly shovel off the bottom of the pot if there are some residues of the freshly burned vegetables, and melt into the water.
Transfer everything to the stockpot. -
I forgot to take a picture at this step, and I will make up for it next time.
Re-boil the frying pan until there is no water, put all the spices in it, stir-fry over medium-low heat until the cumin seeds turn yellow and slightly brown, be careful not to mush.
Add water, stir well and transfer all to the stockpot.
A handful here is about a dozen or twenty grains, because the flavor of these spices is not so strong, so I don't mind the amount. The cinnamon is about the length of the little finger. -
After peeling the carrots, cut them into long sections and put them in the soup pot (cut them short for fear of melting in the soup and affecting the color of the soup), add water until just over all the ingredients.
Now that everything is in the soup pot, add three spoons of fish sauce (normal rice spoon), three spoons of sugar substitute, and a spoonful of salt, dip a little to taste salty, a little light (because you have to add salt later).
After the soup pot is boiled, turn to low heat and simmer for 2-3 hours (chopsticks can be easily inserted into the thickest part of the oxtail, not too soft, otherwise the meat is easy to scatter, and the best thing to eat is to retain some crispness).
I used a slow cooker, turned on high heat, and simmered for four hours. -
This is what it looks like after it has been stewed, so if you don't have to worry about it, you can pick up the onion, celery, and ginger and throw it away with chopsticks. If you think it's troublesome, you can eat it and throw it away.
After simmering and cooling slightly, transfer to a container and put in the refrigerator and let stand overnight.
One of the characteristics of Vietnamese soup noodles is that the soup is clear and strong, so we need to let it sit overnight to allow all the fat to float to the surface, so as to better ensure that the soup is clear. -
Here's what the soup looked like the next day. Use a spoon to slowly scoop out all the solidified grease and throw it away.
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The rest of the soup has a jelly texture and is full of collagen!
Scoop out the biggest oxtail (of course, eat the biggest chunk for the first meal!) And some soup in a bowl (like carrots you can also scoop a little), microwave for four minutes, the most central position of the oxtail is hot just fine.
Take up a small pot, scoop some soup into it, add appropriate salt and fish sauce (salty is the best, because other ingredients need to be added), boil and put 2 beef balls (boil for a long time), and when it is almost cooked, put lettuce leaves (favorite vegetables), 4 pieces of fat cow, beef shutters, and directly sandwich them into the bowl after each is cooked. Finally, transfer the soup from the pot to the bowl as well.
I think two or three slices of lettuce, I don't think it's too cooked, it's just right crispy, it depends on personal preference.
Try it salty, and if that's not enough, add some fish sauce and salt. -
In the last step, I forgot to take a picture.
Wash the jalapeños (or any green peppers with a spicy flavor), cut them into rings and place on the surface.
Shred the onion left over from the soup base and sprinkle on the surface.
Parsley finely chopped and sprinkled.
Cut the lime in half and squeeze out the amount of lime juice you like.
Finally, cut the fresh basil leaves into your preferred size, decide whether you want the stem or not, sprinkle it, and leave one or two beautiful whole leaves in the center to decorate.
If you like spicy, you can cut a little more millet spicy. -
Finish.
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This is after stirring well. Can't wait to eat it!
The overall taste should be a complex seasoning with rich beef aroma, full of spices, fresh and sour lime, fresh green pepper rings with slightly spicy flavors, shredded onions, and the special aroma of basil ~ no wonder it is one of the hottest Asian dishes in the world~ -
If the oxtail is too light, you can make a sauce of your choice. I made balsamic vinegar, some soy sauce, garlic chili sauce, and sesame oil dipping sauce.
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The center of the oxtail is still pink and tender, and the outer layer of fat is not felt fat at all, and it is a crispy texture of beef tendon, which is particularly delicious!
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