Beef Barley is a soup that is not high enough. It is often the roast beef left in the restaurant that the chef will use to make this beef barley soup. When I was working abroad, I loved this thing very much. Every time I went to work hungry, I just wanted to drink a few bowls of Beef Barley. When I eat at a restaurant, I rarely cite this thing because it is "too often." However, Beef Barley, who is occasionally flat on weekdays, has an unexpected satisfaction.
Beef cut a large 5X5. Dip the flour and black pepper and fry in the butter to a beautiful brown surface. This step is to give the beef a coke flavor. Please do not omit.
Remove the fried beef into a preheated 350F oven for 20 minutes to ensure that it is thoroughly cooked. If you don't have an oven, you can also patiently fry the beef.
After the beef is cool, cut into small pieces for use. Onions, carrots and celery are also cut into small pieces.
Put the soup in a saucepan. Throw the chopped garlic into it. Add two pieces of fragrant leaves. Put a cup of barley (Pot Barley) and continue to cook.
Pan of hot oil, fry the vegetables 3, thrown into the stew pot. Add chopped beef Ding, sprinkle with black pepper and salt. Stew for 1 hour and the barley will go up.