Taste: salty technology: hot pot beef hot pot making materials: main ingredients: 500 grams of noodles (standard powder) and 800 grams of beef (fine).
Accessories: Lentinus edodes (fresh) 150g, Flammulina velutipes 150g, leek 30g, Chinese cabbage 200g, Chrysanthemum morifolium 150g, tuna 50g, kelp (fresh) 100g, radish 30g, sesame 50g, etc.
Seasoning: 20g of onion, 50g of soy sauce, 25g of cooking wine, vinegar 15g, shallot 15g, 5g of sugar, 5g of garlic (white skin) 10g, 5g of pepper, 2g of sesame oil and 5g of salt teach you how to make beef hotpot, and how to make it delicious.
2. Soak the dried tuna in the soup for 20 minutes, and then pour out the soup.
3 beef should be sliced and frozen;
4. Mushrooms and cabbages should be cut very thin;
5. Wash onions obliquely;
6. Flammulina velutipes is broken up after removing both ends;
7. Wash leeks and cut them into 7 ~ 8 cm long;
8. Wash chrysanthemums;
9. Add soy sauce, vinegar, radish juice (juice), chopped shallots, whole sesame seeds, etc. 2 cups of hot pot soup, then stir well to make sauce;
10. Cooking in hot pot soup:
1 1. As soon as the hot pot 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 meat and vegetables, add noodles, onion, minced garlic, pepper, sesame salt, etc. Boil, and finally season with salt and pepper. Tips for making beef hot pot: Sesame salt production method: 30 grams of sesame seeds, a little salt, and sesame salt * * * stir fry. Pie-food phase grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
"Cooking Practice of Mutton Miscellaneous Soup" introduces the cuisine and its functions in detail: nourishing and health-care recipes of Beijing cuisine and cold recipes of limbs.
Taste: salty milk soup technology: boiled mutton offal soup material: main ingredient: 800 grams of sheep head meat.
Accessories: 50 grams of sheep lung, 50 grams of sheep fat intestine (large intestine), 50 grams of sheep heart, 50 grams of sheep belly, and 0/00 gram of coriander/kloc.
Seasoning: onion 60g, ginger 30g, garlic 50g, salt 15g, monosodium glutamate 3g, pepper 1g, cooking wine 25g, vinegar 15g. The characteristics of boiled mutton offal soup: this dish is made of mutton offal, the soup is milky white, the mutton offal is crisp and rotten, and it is mellow and fresh. Teach you how to make mutton offal soup, and how to make mutton offal soup is delicious 1. Fill the trachea of sheep's lungs with clear water, rinse it and pour out the dirty liquid in the lungs, and repeat it many times until the sheep's lungs turn white. Cut a knife horizontally and vertically on each lung, and go deep into half. Squeeze out the liquid water, rinse it with water, boil it, remove blood foam, wash it, cut it into long squares with a length of 4 cm and a width of 2.5 cm, put it in a pot for a few minutes, and soak it in clear water for later use.
2. Add salt to the sheep's large intestine and stomach, knead and remove mucus and impurities in the belly oil. Put it in a boiling pot and cook for a few minutes. Scrape out the white liquid in the stomach, cut the intestines into 2 cm long sections, and cut the stomach into 3 cm long and 2 cm wide pieces; Cut open the sheep heart, remove all blood stains, put it in a pot for a few minutes, and take out the slices; Unhairing sheep's head, boiling in boiling water for 10 minute, taking out, removing tailbone, sheep's face, tongue and ears, cutting sheep's head into pieces with a length of 5cm and a width of 2.5cm, and slicing ears and tongue.
3. Put all kinds of mutton offal, 20 grams of onion knot (knotted) and 25 grams of ginger slice (sliced) into a casserole, add water to boil, remove froth, add yellow wine, cover and stew for 3 hours, and take out ginger and onion, add salt, pepper, 40 grams of chopped green onion, 5 grams of Jiang Mo (minced), garlic paste and coriander. Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
The practice of Yangxiezi introduced the cuisine and its efficacy in detail: Yang-strengthening and waist-strengthening and kidney-strengthening prescription, limb-cold and cold-fearing prescription and osteoporosis prescription.
Taste: Salty and salty technology: stewed sheep scorpion Material: main ingredient: 6000g of sheep bone.
Seasoning: 5g of pepper, 5g of star anise, 5g of tsaoko, 5g of angelica dahurica, 5g of cumin, 5g of fragrant leaves, 5g of nutmeg, 5g of cinnamon, 0g of onion10g, 0g of ginger10g, 5g of fennel seeds to teach you how to make a scorpion, and how to make it delicious.
2. Put the sheep spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep;
3. Put the blanched leg of lamb on the bottom of the pot, then put the sheep spine on the leg of lamb, and then add water and stew it with strong fire;
4. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and onion segments;
5. After the water in the pot is boiled, add chicken essence and a small amount of salt and stew it with medium heat;
6. After about half an hour, open the lid and clamp it with chopsticks. If it can be stuffed into mutton, it means the scorpion is ripe. At this time, turn to a small fire and simmer slowly;
7. After an hour, turn to low heat and stew for about an hour, then you can eat. Tips for making scorpion: 1. Put less salt at the beginning, because if the taste is light, you can put more salt, but if you put too much salt at the beginning, the meat will not stew easily.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious. The practice of mutton stew introduces the cuisine and its effects in detail: private cuisine, impotence and premature ejaculation recipes, yang-tonifying recipes, strong waist and kidney recipes, and cold limbs and chills.
Taste: salty and fragrant technology: stewed mutton making material: main ingredient: mutton (fat and thin) 500g.
Seasoning: 5g of ginger, 2g of star anise, 2g of pepper, 2g of fennel seeds, 3g of scallion10g, 3g of sugar color, and 0g of coriander10g. Features of stewed mutton: the mutton is fresh and tender, and the soup is delicious. Teach you how to cook mutton stew. How to cook stewed mutton is delicious? 1. Cut the meat into 1.5 cm square pieces, blanch with boiling water, clear soup, put the meat, add sugar and green onions;
2. Put ginger, aniseed, pepper, fennel, etc. Put it in a bag and seal it, put it in the soup, simmer for half an hour, turn it over, and add coriander and shredded onion when cooked.