Production of stewed beef brisket with tomatoes: main ingredients: beef and tomatoes (4 small pieces)
Accessories: Zanthoxylum bungeanum, aniseed, chopped green onion and tomato stewed beef brisket features: delicious soup, drink while it is hot! You can simmer soup while eating and keep the temperature! Teach you how to cook stewed beef brisket with tomatoes. How to cook stewed beef brisket with tomato? 1. Put water in the pot, then wash the beef and cut it into small pieces. When the water boils, you can cut the meat at the same time. Then cover and stew. Because the meat is clean, you don't have to swim anymore, and it won't be very greasy! Add pepper aniseed, don't put salt first, it is not easy to cook with salt now. 2, the water is boiled again, if there is a little foam, clean it with a small spoon, and now simmer. 3. 1.5 hours later, if there is less water in the middle, add water. 4. Cut the washed tomatoes evenly and put them in the pot. I continue to stew! 5, put salt after the water is boiled, my family is about 3 spoonfuls (preferably less, because you can add salt when you drink it at last! But if the soup is salty, adding water will not taste good! ), because it is a cauldron, hehe. Keep stewing! 6. Tomatoes will become soft after 30 minutes. If you have time, you can stew more. I don't like to eat ripe tomatoes, so I try to stew them, that is, they are all stewed and put in soup to taste good! Add chicken essence! 7, out of the pot, sprinkle with chopped green onion. The practice of yam ribs soup introduces the cuisine and its effects in detail: home cooking recipes, nourishing qi and blood recipes, nourishing and strengthening the body recipes, and malnutrition recipes.
Taste: salty. Technology: Roasted yam ribs soup. Material: main ingredient: ribs (big ribs) 500g.
Accessories: 250g of yam and 25g of celery.
Seasoning: monosodium glutamate 2g, pepper 2g, pepper 2g, salt 10g, onion 15g, cooking wine 20g, ginger 15g to teach you how to make yam ribs soup, and how to make yam ribs soup is delicious.
2. Wash celery and cut into sections;
3. Take a wok, add water, sparerib, onion, ginger, wine and celery, boil over medium heat, turn to low heat and add pepper;
4. Peel the yam, cut it into pieces, soak it in boiling water and pick it up;
5. When the ribs are cooked to 5%, add yam and stew for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper. Tips for making yam ribs soup: 1. 2 ~ 3 drops of white vinegar can be added to cook the ribs soup to promote the release of calcium in bones and dissolve it into the soup, so that the soup is delicious;
2. Chinese yam is easy to turn black after peeling and dicing, and it can be prevented by applying a little salt. Tips-Health Tips:
1. Yam contains starch, mucus, fat and protein, which is easy to digest, and the nutrients contained can be absorbed by the human body, which can effectively improve physical weakness and eliminate fatigue;
2. Women with anemia, leucorrhea or habitual abortion can be improved by yam;
This soup can not only stimulate appetite, but also replenish physical strength and increase body resistance.
Pie-food phase grams:
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.
The method of crucian carp soup introduces the dishes and their functions in detail: delicious porridge soup.
Crucian carp soup: main ingredient: crucian carp. Teach you how to make crucian carp soup. How to make crucian carp soup is delicious. Buy two fresh and killed crucian carp of moderate size. When washing, all the fish scales should be washed, and the fish belly should also be washed to avoid the fishy smell of the soup; After washing, smear appropriate amount of salt on the fish and marinate for ten minutes; Prepare three shallots, wash them and tie them for later use; Cut some ginger slices (according to the size and quantity of fish); Spread ginger juice evenly in the pot (to prevent fish skin from sticking to the pot), pour salad oil and light it; Don't heat the oil, turn down the fire, gently put the fish into the pot, and add ginger slices to turn up the fire; Fry until the skin of the fish is slightly golden, and turn the fish gently until it is slightly golden; In the process of frying, pay attention to turning over the pan to make the fish fry evenly; Turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and bring to a boil; Turn the fish over and cook for another five minutes, add appropriate amount of salt and continue to cook until the soup is milky white; Add monosodium glutamate and cook for two minutes. At the same time, prepare the ingredients for eating fish: pour a little vinegar dipped in fish into a bowl, add a little salt, sugar and monosodium glutamate, and stir well. Put the fish in a big bowl alone, and the crucian carp soup in a soup bowl; Dip the fish in the ingredients and drink the soup immediately. The practice of fish head soup introduces the cuisine and its function in detail: delicious porridge soup
Materials for making fish head soup: main ingredients: bighead or grass carp (big fish) 1 head, 6 grams of Ligusticum chuanxiong, 0/0g of angelica dahurica/kloc-0, 0/0g of gastrodia elata/kloc-0, 2 slices of ginger and a little salt. The characteristics of fish head soup: expelling wind and relieving pain, strengthening brain and refreshing. It has certain curative effect on insomnia, amnesia, headache, postpartum physiological headache of women and infantile convulsion. Teach you how to make fish head soup. How to make fish head soup is delicious 1. Wash the fish head and remove the gills. Take out the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens. 2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.