How to cook well when your head is stiff?
What can I do to taste better? My suggestion or opinion is: stew and hot pot are the best. Stewing is the way we usually order food, so I'll talk about how to cook it well.
1, braise
First, prepare the required ingredients, including beef bones, tripe, large intestine, beef lung, beef heart, tripe, beef lung, radish, star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin granules and pepper noodles.
Before cooking this dish, soak the main meat ingredients in cold water for 2-4 hours. This step is very important, so as to clean the blood bubbles in the middle.
Cut the drained fresh beef bones, beef offal and radish into pieces with the size of 3-5cm.
Then use gauze to wrap the seasoning for the soup at the bottom of the pot, such as star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin granules and pepper noodles.
Blanch the cut ingredients in boiling water, skim off the floating foam on the surface, and the surface of the meat is white and red. Filter the soup, add water, and put the radish in the pressure cooker for about 10 minutes. This is SAIC after the pressure cooker.
Turn to low heat and continue to cook for 30 minutes until beef and beef offal are soft but not rotten. Add the sauce made of monosodium glutamate, Chili oil, soy sauce and pepper noodles.
2. Hot pot practice
First, prepare the ingredients of the hot pot, such as beef tendon, plate tendon, beef, beef tendon, potatoes, mushrooms, carrots, frozen tofu, beef balls, various vegetables and other rinse products. Seasonings include onion, ginger, garlic, salt, chicken essence, vegetarian dishes, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin, sesame sauce, chives, fermented milk, Chili oil and bean paste.
Cut beef, beef tendon, plate tendon and meat tendon into pieces of about 3 cm. Blanch beef, cut potatoes into 5 cm long slices, cut carrots into 3 cm thick slices, wash mushrooms and drain.
Sesame sauce, leek flower, fermented milk and Chili oil are blended according to personal taste.
Heat the oil at the bottom of the frying pan to 30% heat, add ginger slices, garlic cloves, onion segments and bean paste, stir-fry until fragrant, and then add half a pot of water to boil.
Put all the cooked hamstrings into the pot, pour in proper amount of chicken essence, monosodium glutamate, jujube, nutmeg, medlar, pepper, aniseed, pepper, fragrant leaves, Amomum villosum and cumin, and bring to a boil.
After boiling, simmer for about 3 hours and turn off the heat for a few minutes.
Spread potato pieces and carrots on the bottom of the big casserole, add a little mushrooms, and pour the cooked gluten into the small casserole or small iron plate (deep plate) to continue stewing. You can eat it after cooking, and you can also add various vegetables.