Taste: salty flavor technology: making materials of beef chafing dish: main ingredients: 5g noodles (standard powder), 8g beef (thin)
Accessories: 15g mushrooms (fresh) and 15g Flammulina velutipes. 5g tuna, 1g kelp (fresh), 3g radish, 5g sesame and 5g lemon
Seasoning: 2g scallion, 5g soy sauce, 25g cooking wine, 15g vinegar, 15g shallot, 5g white sugar, 1g garlic (white skin), 5g pepper, 2g sesame oil and 5g salt.
2. Soak the dried tuna in the soup for 2 minutes, then pour out the soup.
3 beef should be sliced and frozen;
4. Mushrooms and cabbages should be cut very thin;
5. Wash the onion obliquely;
6. Flammulina velutipes is dispersed after removing both ends;
7. Wash leeks and cut them into 7-8 cm long;
8. Wash the chrysanthemum thoroughly;
9. Add soy sauce, vinegar, radish juice (juice), finely cut shallots, whole sesame seeds, etc. into 2 cups of hot pot soup, and then evenly stir to make seasoning juice;
1. Put it in the hot pot bottom soup and cook it:
11. As soon as the hot pot bottom soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot, and add the sauce after cooking.
12. After eating the meat and vegetables, add the fine noodles, add the onion, minced garlic, pepper, sesame salt, etc. to boil, and finally season with salt and pepper. Tips for making beef hot pot: Sesame salt production method: 3 grams of sesame seeds, a little salt, sesame seeds and salt * * * stir-fried. Tips-food phase grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
the cooking method of mutton offal soup introduces the cuisines and their functions in detail: Beijing cuisine tonifies the deficiency and nourishes the body, and the limbs are cold and chills.
Taste: milk soup is salty and fresh. Material for cooking mutton offal soup: main ingredients: 8g of mutton head meat
Accessories: 5g of sheep lung, 5g of sheep fat intestine (large intestine), 5g of sheep heart, 5g of sheep belly and parsley. 15 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 25 grams of cooking wine and 15 grams of vinegar. The characteristics of boiled mutton offal soup are: this dish is made of mutton offal, the soup is milky white, the mutton offal is crisp and mellow, and the smell is strong and fresh. It is a top-grade winter soup and family banquet. Teach you how to cook mutton offal soup, how to cook mutton offal soup is delicious. 1. Pour clear water into the trachea of sheep lung, flush it to pour out the dirty liquid in the lung, and repeat it many times until the sheep lung is white, and draw a knife horizontally and vertically on each lung with a knife, half way deep. Squeeze out the liquid water, rinse it with water, boil it, remove the blood foam, wash it, cut it into long squares with a length of 4 cm and a width of 2.5 cm, cook it in the pot for a few minutes, and soak it in clear water for later use.
2. Add salt to the sheep's large intestine and tripe, knead them, remove mucus and tripe oil impurities, and put them in a boiling water pot for several minutes. Scrape the white liquid from the tripe, cut the tripe into 2cm-long sections, and cut the tripe into 3cm-long and 2cm-wide pieces. Cut open the sheep's heart, remove all blood stains, cook in a pot for a few minutes, and take out the slices; Remove the hair from the sheep's head, boil it in boiling water for 1 minutes, take it out, remove the end bone, remove the sheep's face, tongue and ears, cut the sheep's head meat into pieces 5 cm long and 2.5 cm wide, and slice the ears and tongue.
3. put all kinds of mutton offal, 2 grams of onion knots (knotted) and 25 grams of ginger pieces (sliced) in a casserole, add clean water to boil, remove floating foam, add yellow wine, cover and simmer for 3 hours, remove ginger and onion, add salt, pepper, 4 grams of chopped green onion (cut flowers), 5 grams of Jiang Mo (minced) and. Xiaotieshi-food xiangke:
Coriander: When taking tonics and traditional Chinese medicines such as Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.
the cooking style and effect of mutton stew are introduced in detail: private dishes, impotence and premature ejaculation recipes, nourishing the yang recipes, strengthening the waist and strengthening the kidney recipes, cold limbs and chills recipes
taste: salty flavor technology: making materials for mutton stew: main ingredients: mutton (fat and thin) 5g
seasoning: 5g of ginger, 2g of star anise, 2g of pepper and 2g of fennel seeds. Teach you how to cook stewed mutton, how to cook stewed mutton is delicious. 1. Cut the meat into 1.5 cm square pieces, rinse it out with boiling water, clarify the broth, put the meat, add sugar and green onions;
2. Put ginger, aniseed, pepper, fennel, etc. into a cloth bag and seal it. Put it into the soup, simmer the soup for half an hour, turn it over, and add coriander and shredded onion when cooked. The practice of braised beef brisket introduces the cuisine and its effect in detail: teenagers' recipes, low-temperature environment workers' recipes, plateau environment people's recipes, malnutrition recipes, cold limbs and chills
Taste: salty flavor technology: braised beef brisket production materials: main ingredients: beef brisket (waist nest) 6g
Accessories: 5g of carrot and 5g of rape < 5 grams of soy sauce, 1 grams of white sugar, 3 grams of cooking wine, 3 grams of star anise, 1 grams of sugar color, 5 grams of starch (broad beans) and 3 grams of vegetable oil teach you how to cook braised beef brisket, and how to cook braised beef brisket is delicious. 1. Wash the beef brisket, put the whole piece into a small pot, and add water to cover the beef brisket.
2. Take out and drain, and cut into 3cm sections after cooling;
3. Leave a bowl of raw juice for later use;
4. Add oil to the wok, stir-fry onion, ginger and garlic until fragrant, add soy sauce, sugar, wine and star anise, stir-fry evenly, and add beef brisket and raw juice to cook together;
5. When it is boiled, cover the pot, and simmer for 2 minutes until the brisket is soft and rotten;
6. The whole rape tree is cooked, torn into pieces by the knife in the heart of the cabbage, and arranged at the edge of the dish for ornament;
7. Put the breast into a plate, stew the juice and leave it in the pot, add carrot balls to cook, thicken with sugar and starch, and then pour it on the brisket. Tips-food phase grams:
Carrots: Don't eat radishes together when taking ginseng and American ginseng, so as not to have the opposite effects and fail to play a tonic role.
the way of burning beef with tomatoes and potatoes introduces the cuisine and its effects in detail: home-cooked recipes for invigorating spleen and appetizing, recipes for limb chills and chills, recipes for anemia
Taste: sour and sweet technology: making materials for burning beef with tomatoes and potatoes in braised sauce: main ingredients: 2g of potatoes (yellow skin), 2g of beef (thin), 2g of tomatoes
Accessories: 5g of onions (yellow skin). Teach you how to cook beef with tomatoes and potatoes, and how to cook beef with tomatoes and potatoes is delicious. 1. Wash the beef and cut it into 3 cm pieces;
2. Boil the beef pieces in the pot with cold water to remove floating foam;
3. Take out the beef, and then wash the blood with clear water for later use;
4. Peel potatoes and cut them into 3cm pieces;
5. Divide the onion into 3 cm pieces;
6. After scalding tomatoes in boiling water, peel them and tear them into small pieces by hand;
7. Add oil to the pot and heat it to 6% to 7%, then release the ginger slices and saute for a while.
8. Add beef and potatoes and stir-fry for dozens of times, then add tomatoes and clear soup;
9. After boiling, switch to medium fire until beef is soft and potatoes are cracked, and add onion slices and refined salt;
1. Turn to high fire and boil for 1-2 minutes. The key points of making roast beef with tomatoes and potatoes: 1. If you want the soup to be bright and lovely, it is much better to tear it into pieces by hand than to cut it with a knife;
2. in the second half of the stew, add a large jar of tomato sauce, which has a special taste. Pettitte-food phase grams:
tomatoes: tomatoes should not be eaten with pomegranate.