Good afternoon here we will give you a recipe veggie rich sour & spicy beef glass noodle soup 蔬菜版牛肉酸辣汤 which is delicious The way preparing it is very easy. You just need to be careful to get results from veggie rich sour & spicy beef glass noodle soup 蔬菜版牛肉酸辣汤 which has aroma and taste that can evoke our tastes.

So that the result of veggie rich sour & spicy beef glass noodle soup 蔬菜版牛肉酸辣汤, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare veggie rich sour & spicy beef glass noodle soup 蔬菜版牛肉酸辣汤 delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required for make

1. Prepare 2-3 oz cooked beef
2. Take 4 oz sweet potato glass noodles
3. Take 4 baby or 2 large Napa cabbage leaves
4. Take 1 cup sliced onion
5. Prepare 1/3 cup julianned carrots
6. Take 1/2 cup sliced mushroom, any variety
7. Take 1 celery stick
8. Prepare 1/2 red bell pepper, optional
9. Prepare 24 oz homemade beef stock
10. Take 8 oz water
11. Prepare 1-2 minced garlic cloves
12. Prepare 2 slice ginger, minced
13. Take 1.5 Tsp stock fat or olive oil
14. Take For Seasoning
15. Prepare 2 tsp pickled hot chillies
16. Use 2 Tsp dark soy sauce
17. Use 2 Tsp Chinese dark vinegar
18. Prepare 1 tsp fish sauce
19. Prepare 2 tsp beef soup stock powder, optional
20. Prepare Black pepper and sesame seeds

Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives. Blueberry Of all the fruits of the forest, blueberries are possibly the sourest! These berries are small with a sweet taste and a touch of acidity.

Instructions to cook Veggie rich Sour & Spicy beef glass noodle soup 蔬菜版牛肉酸辣汤:

1. Weight 4 oz of sweet potato glass noodles and soften them in warm water. This step can be prepared a day before by storing the container in the fridge.
2. Wash and slice all veggies and set aside.
3. Heating up beef fat from stock making or olive oil in a stainless pot. Sauté onion and carrot on high heat. Add a pinch of white sugar could speed up the process of caramelization magically.
4. Add in pickled chili, ginger and garlic and keep stiring for about 10 seconds to release the aroma. Once you smell the fragrance, add the rest of veggies into the pot. Sauté them until all are withered.
5. Add cooked beef, softened glass noodles. Better to cut noodles in half using a pair of scissors. It will be easy to scope and serve later.
6. Season with soy sauce. Add all liquid now and simmer for about 10 minutes until everything is tender to bite. Adjust seasoning by adding vinegar, fish sauce and maybe beef soup stock powder to enhance the flavor.
7. Garnish with minced green onions and white toasted sesame seeds. Service with brown rice.
8. Done and ready to serve!

The sweetness of carrot juice combines well with other commonly juiced vegetables and fruits, such as citrus fruits, ginger, and beets. Summary Carrots are rich in vitamin A, biotin, and potassium. A little tomato sauce and coconut milk give the broth a rich, silky texture. Turn the heat down fairly low, and add the stock, sour cream and parsley. Mix together until the sour cream has melted into a silky sauce.

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