What are the Soto Beef Seasonings?
This Javanese meat soup has a simple seasoning with a complement of celery, fried onions and scallions. 500 g beef brisket. 2 bay leaves. 5 lime leaves. 1 lemongrass stalk, bruised. 2 tbsp chicken stock. ground spices: 7 cloves of garlic. 3 red onions. other items•What kind of meat do you use for Soto Betawi? Ingredients: 500 grams of beef brisket. 2.5 liters of water.
What Are Soto Madura Seasonings?
Madura chicken soup recipe 2 liters of water to boil. 1 free-range chicken, wash thoroughly, boil briefly, drain. 3 tbsp oil for frying. 30 grams of ginger, sliced. 50 grams of galangal, sliced. 3 cloves. 4 lime leaves. 4 spring onions, roughly chopped. other items•
Ingredients
- – 500 gr beef – 1500 ml water
- – 2 lemongrass stalks bruised
- – 4 lime leaves
- – 2 bay leaves
- – 2 cm of bruised galangal
- – 2 spring onions, chopped
- - sugar, salt and powdered broth to taste
Ground spices
- – 10 cloves of garlic
- – 5 cloves of red onion
- – 2 cm ginger
- – 1/2 tsp pepper granules
- – 2 cm turmeric
- – 4 pecans
Supplementary material
- Koya coconut (roasted grated coconut in Teflon until golden brown, remove, while hot then knead until smooth)
- – 4 pieces of finely sliced cabbage
- – 100 grams of bean sprouts
- – a few finely chopped celery leaves
- - fried red onion for sprinkling
- - lime for the trick
- - chili sauce (boil the chili, puree, add sugar and salt to taste)
How to make
- Boil the meat until it's tender using a low heat so that the broth comes out, cut the meat into squares according to taste.
- Saute the ground spices until fragrant, add lemongrass, lime leaves, galangal, stir briefly, add sauteed spring onions, just wilted, remove.
- Enter the stir-fried spices into the beef gravy, add sugar, salt and powdered broth to taste, reduce the heat and cook for about 15 minutes for the spices to infuse, taste the flavors.
Serving method
- Prepare a serving bowl, add cabbage, bean sprouts, celery leaves, flush with soto sauce and meat, lastly sprinkle with fried shallots, koya, then sprinkle with lime juice.
- Serve with sambal.
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