Sea cucumber (2)
Shrimp (moderate amount)
Pig bone (appropriate amount)
Pork (moderate amount)
Scallop (moderate amount)
Korean ginseng (a little)
condiments
Salt (a little)
kitchenware
Stewed cup
classify
Healthy recipes for tonic in autumn and winter are simple and difficult to stew for hours.
Soak the sea cucumber in clear water (in a fresh-keeping box, never get oily, put it in the refrigerator, and change the water every eight hours).
Take it out two days later, cut open your stomach with a knife, wash away the dirty things, and don't remove these white strips, which is the most nutritious. Sea cucumber is like this, and I still need to know the rest.
After 72 hours, it was completely soaked.
A few pieces of pig bone and pork each.
Blanch it and wash it.
Add water again and turn off the heat immediately after boiling.
Pour the stew. Add a few slices of Korean ginseng, and stew the pork bones first 1 hour.
Soak dried shrimps and scallops in clear water and wash them for later use.
1 hour later, open the lid and add dried shrimps and scallops.
Add shrimps and scallops, or sea cucumber at the same time.
Continue to stew 1 hour. Add some salt when eating.
braised beef
Composition:
Eat beef food
Small carrot
Mini tomato
Eat onion food
Jiangxiangke food
garlic
Light soy sauce
dark soy sauce
Cooking wine
Dried basil
black pepper
Food with bean paste
Food similar to vinegar
Sichuan pepper
Dried peppers can be eaten together.
Recipe practice:
1. As shown in the figure, 500g beef is soaked in clear water 15 minutes to remove blood, and a spoonful of cooking wine, a little black pepper, a little dried basil and a spoonful of soy sauce are marinated for half an hour. In addition, prepare 10 small tomatoes (2-3 large ones are enough) and 10 small carrots (2-3 normal ones).
2. Cut carrots into hob blocks and blanch them for later use.
3. After the tomatoes are cut into pieces, stir-fry until they are slightly pulpy. Fried tomatoes will be sour, and those who are used to stewing tomatoes directly can omit this step.
4. Re-start the oil pan, stir-fry the fragrant peppers, then remove the peppers and cut the peppers, garlic, ginger slices, onion segments, etc. Stir fry until fragrant.
5. Pour in beef and stir fry. After breaking, add a little soy sauce, a little soy sauce and a tablespoon of bean paste and stir well.
6. Add the fried tomatoes, stir fry, and then add boiling water, not meat noodles. Add a spoonful of cooking wine and a spoonful of oil (to seal the liquid level, mainly to make the beef taste more delicate) and simmer for an hour (it can be reduced to half an hour as appropriate, because it will be stewed for a while).
7. Skim off the oil on the surface (for the sake of health, reduce the oil intake, haha), add the blanched carrots and turn to medium heat for about 20 minutes.
8. You can boil the fire with a little juice. This dish is sour and spicy, appetizing, salty and fragrant, and it is a good choice for both rice and noodles.