The method of crispy beef roll introduces the cuisine and its function in detail: fine staple food nourishing health care recipe malnutrition recipe limbs chills recipe taste: salty technology: wrapped crispy beef roll making material: main material: spring roll 300g, auxiliary material: lunch meat 300g, wheat flour 50g, baking powder 5g, starch100g, seasoning: 65438. Salad oil 150g teaches you how to make crispy beef rolls, and how to make crispy beef rolls is delicious. 1. Cut the spring rolls into small strips and put them in the refrigerator for slight freezing; 2. Take out the spring rolls, wrap them with lunch beef, shape them into small columns, and freeze them in the refrigerator; 3. Take out the semi-finished products, put them into the prepared crisp paste, roll the slurry on, and fry them in the oil pan until golden brown. Tips for making crispy beef rolls: 1. When beef rolls are made into semi-finished products, they should be slightly frozen in the refrigerator, and the freezing time should not be too long, otherwise the fried beef rolls will be soft and hard, and the taste will be bad; 2. This product has frying technology, and about 500 grams of salad oil should be prepared; 3. Method of making crispy noodles: made of flour, baking powder, raw flour, water, oil and salt. The method of mutton and medlar soup introduces the cuisine and its efficacy in detail: secret recipe of impotence and premature ejaculation, secret recipe of strengthening waist and kidney, secret recipe of cold limbs and taste: salty technology: instant-boiled mutton and medlar soup making material: main ingredient: mutton (thin)1000g, auxiliary material: medlar 20g, seasoning: ginger12g, yellow wine 5g, scallion 4g, garlic. 3 grams of salt and peanut oil 15 grams teach you how to make mutton and wolfberry soup. How to make mutton medlar soup delicious? Wash and cut into pieces, slice ginger. When the oil in the pan is hot, add mutton, cooking wine, ginger, garlic, etc. and stir fry. After frying, put it in a casserole, add appropriate amount of water, and add medlar. Bring to a boil with high fire, then simmer with low fire, and add cooking wine, ginger, onion (cut into pieces), garlic, monosodium glutamate and salt until cooked. Usage: Take with meals or alone. Warm Tips-Health Tips: Efficacy: Warming yang and strengthening waist, tonifying kidney and strengthening tendons. It is suitable for soreness of waist and knees and weakness of bones and muscles caused by deficiency of kidney yang. Tips for keeping healthy in winter medicinal diet-eating phase grams: Lycium barbarum: Lycium barbarum is generally not suitable for eating with too many tea-warming supplements such as longan, red ginseng and jujube. The method of fried shrimp drum introduces the cuisine and its effect in detail: the prescription of tonifying yang and strengthening waist and kidney, cold limbs and chills. Taste: salty technology: soft fried shrimp drum. Ingredients: Ingredients: 250g shrimp, 0/00g chicken breast/kloc. Accessories: 50g water chestnut, 25g mushroom (fresh) and 25g magnolia slice. Egg white 120g seasoning: yellow rice wine 15g, salt 4g, monosodium glutamate 2g, pepper 2g, lard 20g, onion 5g, ginger 3g, peanut oil 100g. Fried shrimp drum is characterized by small drum shape and golden color. Crispy outside and fresh inside. Water chestnut crisp, a famous dish in Shandong, is one of the delicious dishes with wine. Teach you how to make a fried shrimp tube and how to make it delicious. 1. Remove the tendons from the chicken breast, pound it into fine mud with the back of a knife, put it in a bowl, add 1 egg white, 2 spoonfuls of water starch, 1 spoonfuls of fresh soup and seasonings such as chopped green onion, Jiang Mo, yellow wine, lard, monosodium glutamate, fine salt and pepper, and stir it into chicken paste. 2. Replace the shrimps with diced shrimps; 3. Chop water chestnut with a knife, and then chop it; 4. Water-borne mushrooms and water-borne magnolia bamboo shoots are all cut into diced; 5. Put these four kinds of diced dice into the chicken paste and mix well. 6. Mix 3 egg whites with 3 spoonfuls of water starch, add a little fresh salty taste and stir into egg white paste for later use; 7. Heat the pot, slide it with cold oil, pour it out, heat it again, and add 100g crude oil. When the oil is 50% hot, squeeze the evenly stirred chicken shrimp sauce into small walnut-shaped balls by hand, put it in the pot for frying, gently press it with a spoon to make it flat and drum-shaped, fry one side yellow, turn the other side over and fry both sides inside. 8. Increase the amount of oil in the pot. When the oil is 50% hot, dip the shrimp drum in the egg white paste, fry until golden brown, take it out when it expands, drain the water and put it on a plate; 9. Take a small dish 1 and dip it in pepper and salt. The key to the production of fried shrimp tube: the chicken breast should be mashed, the water-soaked mushrooms and water-soaked magnolia slices should be squeezed dry, and the mixed chicken and shrimp sauce should be thick and tough to help shape when frying; When frying and soft frying, use medium fire to prevent the outside from burning and the inside from being tender. Tips-Eat like a gram: Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart. Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat. Introduce the cuisines and their effects in detail: exquisite staple food impotence and premature ejaculation prescription for tonifying yang prescription for limb cold and fear of cold prescription taste: salty technology: making materials for cooking cistanche lamb leg porridge: main ingredients: japonica rice 100g, mutton (hind legs)150g; Accessories: Cistanche deserticola 30g Seasoning: onion 5g, ginger 3g, salt 2g, pepper 2g. 2. Remove fascia from sheep hind leg meat, wash and cut into thin slices; 3. Wash onion and ginger and cut into powder for later use; 4. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it; 5. Take a casserole, add cold water, cistanche deserticola and japonica rice, and boil it with high fire first; 6. Then roll the porridge with low fire, then add the mutton slices, chopped green onion, Jiang Mo and salt, and roll it with high fire for a few times; 7. When the rice carrion is cooked, sprinkle with pepper and serve. Petty Pie-Shi Xiangke: Japonica Rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."