Hi, I am Jane. Today, I will show you a way to make beef shank & rice cake soup 牛腱年糕汤 recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Beef shank & rice cake soup 牛腱年糕汤 Recipe
Beef shank & rice cake soup 牛腱年糕汤 is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Beef shank & rice cake soup 牛腱年糕汤 is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef shank & rice cake soup 牛腱年糕汤:
- Get 1 beef shank
- Make ready 2 cups frozen rice cake
- Get 1 cup mung bean sprouts
- Prepare 2 cups sliced dakon raddish
- Make ready 4 shiitake dried mushroom
- Make ready 1 green chilli, optional
- Prepare 1 slice prosciutto
- Prepare 2 tsp fish sauce
- Make ready Salt
- Prepare 2 tsp sesame oil
Instructions to make Beef shank & rice cake soup 牛腱年糕汤:
- Pressure cook beef shank for 20 minutes in 2 quarts of water. Flavor pack is 1 cinnamon stick, 5 ansie stars, 1 onion, 3 bay leaves, 1 tsp of each (fennal, dill, coriander seeds).
- Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing.
- In a regular pot, pour half beef broth in. Add raddish, mushroom and sliced beef. Bring it to a boil and reduce to simmer for 15 minutes.
- Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt.
- Transfer cooked soup into a stone pot and heat up the pot until boiling. Turn off the stove and top with sliced chili and half slice of prosciutto before serving.
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