Do you know how to make beef ribs cut into white, fragrant and fragrant, and tofu soaked in bone soup? White-cut beef ribs are characterized by milky white, transparent, thin, crisp and sweet slices. Because peanuts are mixed, fragrant, sweet and crisp are outstanding, making them an excellent delicious snack. This kind of white-cut beef ribs not only has a strong home-cooked flavor, but also has the original tender meat flavor of beef and mutton.

Ingredients: 400g beef ribs, 20g cucumber slices, 3g shredded red pepper, 20g carambola, 20g sour onion, ginger 100g perilla leaves, ginger slices and onion 10g.

Practice: 1, wash the blood of beef ribs, put them in cold water in the pot and pick them up with hot water.

2. Boil hot water in the pot, add 4 grams of ginger, onion, galangal, rice wine and salt, boil the beef tendon with slow fire, scoop it up and soak it in cold water.

3. After the ginger is shredded, it is marinated for 30 minutes with 6 grams of salt, sugar 10 grams, soy sauce and white rice vinegar to make sour ginger slices and spread the bottom.

4. Slice the beef ribs neatly on the sour ginger slices and brush them with cooking oil.

5. Chop carambola and sour onion, shred perilla leaves, add 20g of soy sauce, spicy fresh dew and sesame oil as dipping sauce, slice cucumber, decorate with shredded red pepper and serve together.

Fried shrimps with pepper, with strong hemp flavor. In terms of design, dried pepper is easy to turn black after frying, which is detrimental to the appearance, so it is processed in two steps before entering the dish-first blanching with boiling water, and then frying with oil onion to relieve the hemp taste and make it fragrant.

Practice: 1, 300 grams of river shrimp, washed and dried, fried with 70% heat until the color is golden, picked up and drained for later use.

2. Add10g oil onion to the pot and boil it with 50% fire. Add 70g pickled pepper and stir-fry for about 2 minutes. When the water is completely dry and the hemp smell escapes, add the fried river shrimp, add 7g fresh mushrooms, turn it over evenly, and pour 5g oil onion to serve.

Method of soaking tofu in Tuzao bone soup: 1. Wash 750g bone pieces, put them in a cold water pot, add 10g rice wine, ginger slices and Dongru to boil, skim off the white foam continuously, and take them out for cleaning.

2. Put the bone in a wok, add 2.5 kilograms of cold water, boil it, heat it with slow fire for 2.5 hours, and turn off the fire for storage.

3. Wash 1kg tofu, cut it into strips of 8×2×2 cm, put it in the pot, pour in the bone-burning soup, and simmer on low heat until the tofu tastes delicious.