Seasoning: Material A: 1 tsp rock sugar, 2 tsp rice wine.
Material b: appropriate amount of salt.
1 iron the beef bones first and then wash them for later use; Peel carrots and white radishes, wash and cut into pieces; Wash onion and ginger, cut onion into sections and slice ginger for later use;
2 add water to the pot, add all the ingredients and beef bones, add material A and cook for 90 minutes on low heat, and finally add material B to taste.
1 beef bone, half an onion, half a carrot and half a radish, 30g dried fish, 1 oil red pepper, 3 teaspoons of rock sugar and 2000ml of water.
Halogen bag: 20g of dried pepper, star anise 10, 3 teaspoons of pepper and 2 pieces of laurel leaves.
Seasoning:
Material A: 2 tablespoons of spicy bean paste, 0 tablespoon of 65438+ Chili powder.
Material B: 2 tbsp rice wine, soy sauce 1 tbsp salt 1 tbsp.
1 Cook beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chopping oil pepper, washing onion, ginger and garlic, chopping, peeling onion and shredding;
2 Pour a proper amount of salad oil into the pot, heat it, add rock sugar and stir-fry over low heat, add material A and oily pepper powder and stir-fry until fragrant. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base;
3. Pour 2000ml of water into the pot and bring it to a boil. Add scalded beef bones, dried fish, braised steamed buns and spicy soup base, and then add material B to stew for 2 hours.
Raw materials: beef 600g, onion 1/2, carrot 1/2, potato 1, and peas (or sweet beans) 10.
Accessories: red wine 1 2 bottles, salt and black pepper 1 teaspoon, coriander powder1pinch.
1 Wash beef, cut into pieces, blanch it to remove fishy smell, and take it out for later use. Peel onion, carrot and potato, pat film and cut into pieces for later use;
2 Dutch beans (or sweet beans) are torn off and washed for later use;
3 first put the beef into the boiling pot, and then add water to drown it. After the fire boils, simmer for 30 minutes;
4. Add the materials from the second step to the fourth step, pour the red wine to boil, and then simmer for 30 minutes until the beef is cooked and tasty;
5 Add Dutch beans (or sweet beans) to Method 5, season with salt and black pepper, cook for a while, sprinkle with coriander powder and serve.
250g of cooked beef, 2500ml of chicken soup, 500g of potatoes, 4 eggs, 50g of sesame oil, 2g of salt 1 5g, 2g of pepper noodles, 2g of pepper granules, 50g of tomato sauce150g, 50g of spinach, 20g of vinegar, 20g of Chili oil1g and sesame seeds.
1 peeled onion, washed and shredded; Slice cooked beef; Boil eggs, peel them, and cut them in half vertically; Wash spinach and cut into 1.5cm segments; Peel potatoes and cut into pieces; Peel carrots, wash them and slice them obliquely.
2. Add sesame oil to the wok, heat it, add shredded onion and stir-fry until fragrant, add carrot slices and pepper, add tomato sauce when it is half cooked, and stew until the oil turns red to form soup yards.
3 bring the soup to a boil, add chicken soup and potato pieces. When cooked, add the stew, add salt, pepper noodles, vinegar and Chili oil to adjust the taste.
4 5 minutes before eating, add beef slices and spinach segments, pick up Chili granules, cook them, take them out of the pot, put them in bowls, put half a boiled egg in each bowl and sprinkle with sesame seeds.
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