Pickles taste good.

Main cooking process

It will take several hours.

Ordinary production difficulty

Kitchen utensil for cooking pot

Composition details

Spinal 3 kg

The water is about 4 liters.

Two fragrant leaves

Glycyrrhrizae Radix 2 tablets

30 pepper

6 fennel

3 pieces of cinnamon

Shannai 2 kuai

2 Amomum tsao

2 tablespoons soy sauce

Soy sauce 1 spoon

2 tablespoons yellow wine

Proper amount of salt

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Put the fresh spine in a big pot. My first pot was small, and the second picture was changed to a bigger one, haha. In addition, due to the light problem, the bone color is somewhat deviated, please ignore it.

2. Soak the spine in cold water.

3. After about an hour, pour out the blood in the spine and continue to soak in new cold water.

4. Repeat the above steps for about 5 times to completely soak the blood of the bone. (that is, changing the water every hour takes less than half a day)

5. Take out the inner pot of Aiduobang flameless reboiler and put the clean spine into it.

6. Prepare seasoning.

7. Put the seasoning into the seasoning bag and put it into the pot.

8. Add seasoned yellow wine.

9. Add seasoning and soy sauce.

10. Add seasoning and soy sauce.

1 1. Add seasoning salt.

Add seasoning sugar.

13. Add seasoning chicken essence.

14. Add about 4 liters of water, about 3 cm below the spine.

15. After adding water.

16. Close the inner cover.

17. After ignition, the fire boiled.

18. Keep the water boiling for about 8 minutes and turn off the fire.

19. Move the inner pot to the outer pot and lock it.

20. Cover the outer cover and put it aside. After 2 hours, you can eat it.

Tips on the practice of northeast sauce spine

The main purpose of soaking the spine with cold water is to soak the bleeding water, so that the made bones are not black and taste good. Of course, if it's too much trouble, you don't have to soak.

2. In the process of soaking the spine, if the indoor temperature is too high, it is recommended to move to the refrigerator.

Yellow rice wine is indispensable for seasoning. It is best not to use cooking wine instead. Adding yellow rice wine to the soup base can remove fishy smell and increase the umami taste of bones.

4. You can also wait for the seasoning in the pot to boil, and then add the bones to cook together. The purpose of this is to shape the bone first, so that the meat won't rot, but I'm still used to boiling it in water.

Stewed spine with potato and eggplant;

Xian Cai Xian pin taste

Main cooking technology

Time required for one hour

Ordinary production difficulty

Kitchen utensils used in the pot

Composition details

Spine 500 grams

400 grams of potatoes

Round eggplant 600g

Onion 15g

Ginger10g

Bajiao 3g

Spiced powder 3g

Soy sauce 10ml

Meijixian 10ML

Sugar 3g

Salt 5g

Proper amount of water

Peanut oil 30ml

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Cut the bone and wash it.

2. Peel the potatoes, wash them and cut them into hob blocks.

3. Wash the round eggplant and cut into pieces.

4. Heat the oil in a hot pot and add the star anise.

5. Add the bones and stir-fry until the color changes.

6. Add onions and ginger slices.

7. Stir fry for fragrance.

8. Add soy sauce and sugar.

9. stir fry and color.

10. Add Mijixian, spiced powder and water and mix well.

1 1. Bring the lid to a boil and simmer for 50 minutes.

12. Add potatoes, eggplant and salt and mix well.

13. Cover and stew for another 25 minutes, then turn off the heat.

Tips for stewing spine with potato and eggplant: put salt at last.

Spinal stewed potatoes:

Xian Cai Xian pin taste

Main cooking technology

Time required for one hour

Ordinary production difficulty

Kitchen utensils used in the pot

Composition details

Spine 500 grams

600g of potatoes

A little coriander

Onion 15g

Ginger10g

Soy sauce15ml

Meijixian 10ml

Bajiao 3g

Spiced powder 2g

Proper amount of water

Salt 5g

Peanut oil 25ml

Production steps:

1. Wash the spine and control water.

2. Peel the potatoes, wash them and cut them into hob blocks.

3. Put oil in the hot pot and put it into the spine.

4. Stir fry until it changes color.

5. Add all seasonings except salt, stir well and boil.

6. Cover and stew for 50 minutes.

7. Add potatoes and salt and mix well.

8. Cover and stew for another 20 minutes. Turn off the heat.

Tips for spine stewed potatoes: salt should be put at the end.

Stewed beans with spine:

Xian Cai Xian pin taste

Main firing process

Time required for one hour

Ordinary production difficulty

Kitchen utensils used in the pot

Composition details

Proper spine

Appropriate amount of green beans

Proper amount of soup

monosodium glutamate

Appropriate salt content

Proper amount of cooking wine

Proper amount of soy sauce

Ginger amount

Onion amount

Production steps:

1. Soak the green beans in light salt water for 15 minutes, take them out and wash them, remove the old tendons and break them off for later use.

2. Put the spine in boiling water, add cooking wine to remove fishy smell, remove it with hot water and rinse off the floating foam, put it in a pressure cooker and add onion and ginger for half an hour. Heat oil in a hot pot, add the stewed spine and fry for a while.

3. Add onion ginger and soy sauce and stir fry for a while.

4. Add green beans, stir-fry until the green beans change color, add broth and water to boil.

5. Cover the pot and simmer for about ten minutes until the green beans are cooked, and add refined salt and monosodium glutamate.

6. Because of the soy sauce, it tastes salty and fresh. Look, it is steaming. Have an appetite.

Tips for stewing beans in spine

Be sure to stir-fry mung beans before stewing, otherwise the taste will be very weak.

Radish burning bone:

Taste of dishes

Main firing process

The required time is half an hour.

Unknown production difficulty

Kitchen utensils used in the pot

Composition details

Appropriate amount of white radish

Proper spine

Production steps:

1. Wash radish, remove bones and peel.

2. Replace the white radish with a knife and cut it into hob blocks.

3. Boil bones and remove blood.

4. Put oil in the pot and oil the drowned bones.

5. Add a little star anise, cinnamon, fragrant leaves, pepper, bean paste, soy sauce, oyster sauce, rock sugar and salt to taste.

6. Add boneless water, move it to the pressure cooker, and put the casserole when time is enough.

7. After pressing the bone for fifteen minutes, remove the cover and put in the white radish, and press for another five minutes.

8. After the bones are pressed with radish, transfer to a wok to collect soup, and add chicken essence and green garlic leaves.

9. put it in a dry pot, not afraid of cold, eat radish steaming, warm the heart and warm the stomach.

Casserole bone soup vermicelli:

Xian Cai Xian pin taste

Main cooking techniques

It will take several hours.

Ordinary production difficulty

Kitchen utensils used in casserole

Composition details

Spine 1000g

50 grams of vermicelli

Amomum tsaoko 1

Onion amount

Ginger amount

Proper amount of salt

Appropriate amount of chicken essence

Production steps

1. Put the bone in a boiling pot, blanch it in water, and then take out the washed blood.

2. Wash the ribs in the casserole and add some water.

3. Put the casserole on the fire and boil it, then skim off the floating foam, then add a tsaoko, pat the ginger and onion, and cook for 2 hours on low heat.

4. Boil a pot of water, add Longkou vermicelli and cook for one minute, then turn off the fire and soak for 20 minutes.

5. After the bone soup is boiled, take some bone soup and bones and cook them in a small casserole. Two people couldn't finish a big pot of soup, so I only took some. )

6. Add vermicelli and boil.

7. Add the right amount of salt and chicken essence to taste.

8. Turn off the fire and sprinkle with shallots to serve.

Tips for making casserole bone soup vermicelli

After the vermicelli is cooked, you can eat it directly if you like light taste, or you can put some seasonings according to your own taste: soy sauce, Chili oil and other flavors are better.

Concave lotus root soup:

Original Caicai tasty

Main cooking technology

Time required for one hour

Ordinary production difficulty

Kitchen utensils used in the pot

Composition details

Spine 700 grams

Lotus root 350

50 grams peanuts

Appropriate amount of onion and ginger

Zanthoxylum bungeanum and aniseed are appropriate.

Cooking wine, soy sauce, salt.

Production steps:

1. clean the cavity bone, boil the water, put the cavity bone in, and boil the bleeding water and take it out.

2. Wash the lotus root, peel it, cut it into pieces and soak it in water for a while.

3. Soak peanuts in clear water for more than one hour.

4. Put the cavity bone into a casserole, add water, pepper, aniseed, onion and ginger, and salt. After the fire is boiled, turn to medium-low heat and cook slowly.

Add peanuts after 5.40 minutes.

Step 6 add lotus root

7. Continue to simmer for about 30 minutes.

Tips on the practice of empty bone lotus root soup

Cooked lotus root is warm and sweet, and has the effects of invigorating stomach and spleen, nourishing blood and benefiting qi.

The cavity bone is the spine, which is often used to make soup.

Stewed hollow bone with lotus root is very suitable for the elderly and everyone.

It can supplement calcium for the elderly and children, relieve chest tightness, relieve fatigue and relieve stress.

Corn lotus root spine soup:

Xian Cai Xian pin taste

Main cooking technology

Time required for one hour

Ordinary production difficulty

Kitchen utensil for cooking pot

Composition details

The spine is one and a half kilos.

A piece of corn

Lotus root section 1

5 slices of ginger

An onion

3 tablespoons cooking wine

A little pepper

Proper amount of salt

Production steps:

1. Prepare materials. Cut the spine into several sections.

2. Put cold water in the pot, lower the spine, pour a little cooking wine and 2 slices of ginger, boil and skim the blood foam, and wash the spine for later use.

3. Cut the lotus root into pieces.

4. Cut the corn into sections.

5. Take a pot, add spine, corn, lotus root, ginger slices and onion segments, and pour water.

6. After the fire boils, simmer for 40 minutes. Add 2 spoonfuls of cooking wine.

7. Add a little pepper.

8. Add a little salt and mix well.

9. Delicious spine soup is ready.

Tips for Corn Lotus Root Spinal Soup

1. ribs should be cooked in cold water to better remove blood foam.

When cooking ribs, put enough water at a time, and try not to add water in the middle. If you have to add water, add boiling water.