Ingredients: 1-2 bullwhip, 1 yam.
Seasoning: 75g of cooked oil, 25g of pepper oil, soy sauce 15g, monosodium glutamate and brown sugar 5g, salt 6g, cooking wine 15g, wet starch 40, pepper and a little sugar, onion 100g, garlic cloves 20g, ginger 50g and chicken soup 500.
Exercise:
1. Wash the bullwhip first, cut off the skin and scald it with boiling water. Take it out, tear off the skin, wash it and put it in the pot. Peel and wash yam, and cut into pieces for later use.
2. Put 2.5 kilograms of water in the pot, add 50 grams of onion, 25 grams of ginger and pepper until the bullwhip is boiled, take out one and a half, remove the urethra and cut into long sections of 4~5 cm.
3. Stir-fry the frying spoon with high fire, heat the cooked oil, add 50g of onion, 20g of ginger and garlic cloves, add cooking wine, soy sauce, chicken soup, brown sugar, monosodium glutamate and salt, and turn the soup into white with sugar.
4. Put the bullwhip and yam into the soup, simmer with slow fire until the soup is dry and thick, pick out the onion and ginger, hook it into a thick paste with wet starch, and pour the pepper oil.
Features: the color is bordeaux, the bullwhip is soft and rotten, and the taste is mellow.
Cordyceps Niubiantang
Raw materials: buffalo whip 500g, beef soup 1000g, Cordyceps 20g, Lycium barbarum 10g, refined salt 2g, monosodium glutamate 2g, onion ginger 20g, Shaoxing wine 20g, sesame oil 10g, and a little black pepper.
Exercise:
1. Carve the bullwhip into a chrysanthemum shape with a knife belt and blanch it frequently with beef soup until the bullwhip has no fishy smell.
2. Put the bullwhip into a small pot, pour the clear soup, put it in a cage and stew for 1 hour, add the bird-made Cordyceps sinensis, Lycium barbarum, onion, ginger and Shaoxing wine, and stew for 1 hour until the bullwhip becomes soft, the Cordyceps sinensis is waxy and the Lycium barbarum is fragrant, then pour out the soup, take out the bullwhip and pour it into a small soup plate.
3. Heat the wok, add beef soup, add salt, monosodium glutamate, pepper and sesame oil, adjust the taste and pour into the soup plate.
Features: the soup is fresh and mellow, the bullwhip is soft, the cordyceps moistens the skin and strengthens the body, and the wolfberry has the best eyesight and nutrition.
Lycium barbarum bullwhip soup
Ingredients: purified water, bullwhip, chicken oil, ginger, pepper, cooking wine, Lycium barbarum salt and monosodium glutamate.
Exercise:
1. Clear water, bullwhip, chicken oil, ginger, pepper, cooking wine, medlar, salt and monosodium glutamate. Take the stems of male cattle, weighing about 1 kg, remove the epidermis, cut them open with a sharp knife, blanch them in boiling water, then let them cool, tear off the floating skin, scrape off impurities and blanch them several times.
2. aluminum pot 1kg purified water. Add bullwhip, chicken oil and chicken, bring to a boil, and skim off the froth. Add ginger, pepper and cooking wine, and simmer until it is 80% cooked.
3. Take out the bullwhip and cut it into strips. Filter the original soup with gauze and pour it into the pot. Add Lycium barbarum and chopped bullwhip until stewed. When serving, add a proper amount of salt and monosodium glutamate to the soup bowl.
Cordyceps donkey whip soup
Raw materials: 200g cooked donkey penis, 3 cordyceps sinensis, Lycium barbarum 1g, a little leek, 2g refined salt, chicken essence 1g, and bone marrow soup 120g.
Exercise:
1. Marinate raw donkey penis meat, take it out, cool it, and cut it into elephant-eye pieces.
2. Wash Cordyceps, chop leeks, and put donkey penis meat and Cordyceps into a steaming bowl.
3. Add Lycium barbarum, salt, chicken essence and bone marrow soup, put them in eight retort, and steam them in boiling water for 2 hours.