清炖牛肉汤，加了麦冬和玉竹，清甜滋补，汤色清亮，喝起来温润舒服。牛腱切薄片，先焯水，再炖，肉嫩汤鲜，特别适合秋冬养胃。
Clear Beef Soup with麦冬 (Ophiopogon) and 玉竹 (Solomon’s Seal) is light, sweet, and nourishing. The broth is clear and comforting. The beef shank is sliced thinly, blanched, and simmered until tender. It’s perfect for warming the stomach in autumn and winter.
🌴食材 | Ingredients：
牛腱子，300g（逆纹切薄片）。/ Beef shank, 300g (sliced thinly against the grain).
麦冬，10g。/ Ophiopogon, 10g.
玉竹，10g。/ Solomon’s Seal, 10g.
🌴配料 | Aromatics：
姜片，5~6片。/ Ginger slices, 5-6.
葱段，2根。/ Scallion, 2 stalks (cut into segments).
枸杞，一小把（可选）。/ Goji berries, a small handful (optional).
🌴调味 | Seasonings：
盐，适量（最后放）。/ Salt, to taste (add at the end).
白胡椒粉，少许。/ A pinch of white pepper powder.
清水，足量。/ Water, as needed.
🌴做法 | Instructions：
1，切牛肉 | Slice the Beef
牛腱子逆纹切成薄片。逆纹切是切断纤维，肉才嫩。切好后用清水冲一下，吸干水分。⚠️ 逆纹切是牛肉嫩滑的关键。我试过顺着纹路切，结果煮出来像嚼橡皮。
Slice the beef shank thinly against the grain. Cutting against the grain breaks the fibers, making the meat tender. Rinse with water and pat dry. ⚠️ Cutting against the grain is the key to tender beef. I’ve tried cutting with the grain, and it turned out tough and chewy.
2，焯水 | Blanch the Beef
锅里烧开水，加几片姜、一勺料酒，把牛腱薄片下锅，焯水1~2分钟，撇去浮沫，捞出用温水冲洗干净。⚠️ 别焯久，变色就捞。我试过焯太久，肉片老得像柴火。
Bring a pot of water to a boil with a few slices of ginger and a spoonful of cooking wine. Add the beef slices and blanch for 1-2 minutes. Skim off the foam, drain, and rinse with warm water. ⚠️ Don’t blanch for too long; remove as soon as they change color. I’ve tried blanching too long, and the beef turned tough.
3，炖汤底 | Simmer the Broth
锅里加足量清水，放入姜片、葱段、麦冬、玉竹，大火煮开。转中小火，煮15分钟，煮出药材的香味。⚠️ 先把药材的香味炖出来，汤底才清甜。
Add plenty of water to a pot with ginger, scallion, Ophiopogon, and Solomon’s Seal. Bring to a boil, then reduce to medium-low heat and simmer for 15 minutes to release the flavors. ⚠️ Simmer the herbs first to create a naturally sweet broth.
4，下牛肉 | Add the Beef
把焯好的牛腱薄片放入锅中，转小火，炖10~15分钟。⚠️ 别炖久，薄片炖久了会柴。
Add the blanched beef slices to the pot. Reduce to low heat and simmer for 10-15 minutes. ⚠️ Don’t simmer for too long, or the thin slices will become tough.
5，调味 | Season
加适量盐、少许白胡椒粉，搅拌均匀。关火前撒入枸杞。⚠️ 盐最后放，汤更鲜。我试过早放盐，结果牛肉的鲜味出不来。
Add salt and a pinch of white pepper. Stir well. Add the goji berries just before turning off the heat. ⚠️ Add salt at the end for a fresher taste. I’ve tried adding it early, and the beef flavor was lost.
6，装碗 | Serve
盛出装碗，趁热喝，汤清味甜，牛肉嫩滑，暖身养人。⚠️ 趁热喝，口感最好。
Serve hot. The broth is clear and sweet, and the beef is tender. ⚠️ Best enjoyed hot.
宝宝们，清炖牛肉汤的精髓在于“汤清味甜，肉嫩不柴”。牛腱子逆纹切薄片，烫出来才嫩。先焯水，去腥去浮沫。炖的时间控制在10~15分钟，别炖久。麦冬和玉竹是润燥养阴的，各10g就够。盐最后放，汤更鲜。
Tips: The key to Clear Beef Soup is “clear, sweet broth and tender beef.” Slice the beef shank thinly against the grain for tenderness. Blanch first to remove the odor. Keep the simmering time to 10-15 minutes. Ophiopogon and Solomon’s Seal are nourishing; 10g each is enough. Add salt at the end for a fresher taste.
这道【清炖牛肉汤 | Clear Beef Soup】是清甜滋补的家常汤。如果你喜欢这种清淡的口感，还可以试试我之前写的【西红柿鸡蛋汤 | Tomato and Egg Soup】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this light and nourishing soup, you should also try my Tomato and Egg Soup. For more soup recipes, check out my Soups category.
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