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, sesame seeds and salt are fried together. 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 (knot) and 25 grams of ginger slice (slice) into a casserole, add water to boil, remove the 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 brown sugar ginger soup introduces the cuisine and its efficacy in detail: Buqi and Blood Prescription, Huoxue Huayu Prescription, Limb Cold and Fear of Cold Prescription, Irregular Menstruation and Dysmenorrhea Prescription.
Taste: Slightly spicy technology: boiled brown sugar and ginger soup. Ingredients: 20g of ginger, 0/5g of jujube/kloc (dry).
Accessories: 50 grams of brown sugar teaches you to make brown sugar ginger soup. How to make brown sugar ginger soup delicious? After brown sugar and jujube are boiled for 20 minutes, add ginger (sliced), cover tightly and fry for 5 minutes. Tips-Health Tips:
1. Yiqi Yangxue, Warming Meridians and Activating Blood.
2. It is suitable for those with deficiency cold of uterus, abdominal cold pain, less menstrual flow and dark color.
3. Brown sugar jujube not only tonifies qi and nourishes blood, but also warms menstruation and promotes blood circulation; Ginger is pungent, warm and helps brown sugar.
Pie-food phase grams:
Brown sugar: eating brown sugar with raw eggs and preserved eggs will be toxic.