What special meat dishes are the explosions of thousands of people, and they have been trying? Beef offal soup stewed potatoes Speaking of iron pot stewed potatoes, which one doesn't like beef stewed potatoes? Compared with cooking pot stewed meat with beef and ham, beef offal soup meat, which is full of muscles and brains, is actually a "leftover" with muscles and skins, so it becomes fragrant when cooked in pot stewed meat. Beef and mutton costs 40 kg, while beef offal soup meat on the market is only 26 kg. It is cost-effective and delicious to make iron pot stew.

Essential food: 800 grams of potatoes, 2 pieces of winter melon ginger, 3 tablespoons of bean paste, star anise, galangal, cinnamon, Amomum villosum vegetable oil, rice wine, soy sauce and salt. Production steps: First, clean the prepared potato chips. There is still a lot of blood in this beef offal soup meat, so after cleaning, put it in a wok and cook it in cold water for five minutes.

It's time to fish out, filter out all kinds of residues and drain them for later use. Then boil, put vegetable oil in a wok, bring to a boil, pour in ginger slices and spices, and add rice wine to stir-fry until fragrant. Then pour in 3 tablespoons of bean paste and stir well.

Then pour in the prepared beef offal soup meat, pour in one spoonful of soy sauce king and four spoonfuls of soy sauce, stir fry evenly, there is no need to add salt here, and you can consider adding potato chips as appropriate in the process.

Compared with beef and mutton, beef offal soup is hard to stew because of its gluten. Therefore, after adding a certain amount of warm water, it takes about 30 minutes to pour all the food into the pressure cooker and choose the stall of beef stew, so that the food can be cooked easily without volatilizing juice.

When the beef offal soup meat is cooked, pour it back into the wok. At this time, in the case of pouring, you can take out the seasoning too carefully, pour in peeled and cut potato chips, add salt appropriately, and stew for 15min. A dish stewed like that makes your mouth water, right?

Green lemon chicken wings root bought an electric oven at home, and I firmly believe that the first charcoal barbecue recipe is basically roast chicken legs and chicken wings root. Because of this vegetable oil, the roasted meat is fragrant and tender, and it is really delicious after it is released.

In addition to the traditional Orleans flavor, in autumn, people can also put dried lemon slices on the roast chicken legs, so that the fresh grapefruit flavor can penetrate into the chicken wings, and the taste is more fragrant and delicious. Let's try it ~ ~ ~ The food is prepared in advance:

Chicken wings, 8 green lemons, a marinade for roasted wings in Orleans, a proper amount of pure honey, a proper amount of oil consumption, rice wine and a little minced garlic. Production steps: first, use a wooden stick to pierce some holes in the washed chicken wings, which is beneficial to the taste.

In the case of curing, there is no need to add cold water. After adding the Orleans marinade, pour in 2 tablespoons of soy sauce, 1 tablespoon of oil consumption and 2 tablespoons of soy sauce, slice 2 cloves of garlic, and then pour in a proper amount of pure honey.

Do a good job, then cover the fresh-keeping bag and put it in the refrigerator for about 4 hours. It is best to marinate overnight. Spread tin foil on the baking tray, set the electric oven at 220 degrees and heat for five minutes. Brush a layer of pure honey on the chicken wings before entering the electric oven. Then cover the cut dried lemon slices on the chicken wings, put them in the middle and high level of the electric oven, and bake for 10min.

It's time to take it out. At this time, you can take off the dried lemon slices and spread them on tin foil. Brush the chicken leg with a layer of pickled juice and pure honey, and then bake it again on the dried lemon slices 15-20min. The duration varies according to the electric oven.

It's comfortable to burn chicken feet and eat meat, but it's also addictive to chew front feet. At that time, in summer, it was inevitable to pickle two bottles of chicken feet at home, but in autumn, when I bought chicken feet, I could stew a pot beautifully, and the stew felt like broken bones. The meridians are unobstructed, and the fragrance is fragrant. The more you eat, the more fragrant you are.

Prepare food in advance: 500 grams of chicken feet and ginger slices in Dongru, a handful of dried peppers, galangal, pepper vegetable oil, rice wine, soy sauce and salt in the refrigerator. Production steps: buy chicken feet, cut off nails, clean them, and boil them in cold water.

If there is a lot of residue after the chicken feet are boiled, carefully drain the water for later use. Add an appropriate amount of vegetable oil to the wok, add old rock sugar to the cold oil immediately, stir-fry and dissolve, then add chicken feet and stir-fry quickly. Then add ginger slices, dried peppers, galangal and a proper amount of pepper granules, and add a tablespoon of rice wine to stir fry.

Then pour in a spoonful of soy sauce king, 2 tablespoons of soy sauce and a little salt, stir well, pour in warm water that has not been eaten, keep it simmer, cover and stew for 30 minutes. Usually stew for 30 minutes, and the chicken feet are undoubtedly thoroughly cooked. If you want to rot completely, you can stew for 5-8 minutes, but pay attention to the juice. If the juice has been harvested in 30 minutes, it's time to cook. Pour in a little chives before cooking, and send out wooden chopsticks ~ ~ ~