Practice steps:
1. Prepare the required materials, and the vermicelli is preferably potato powder, which is rich in taste, resistant to cooking and not easy to break. The vermicelli needs to be soaked in warm water in advance, and the vermicelli needs to be soaked until there is no hard heart.
2. Peel off the leaves of Chinese cabbage, rinse them, drain the water, then cut the cabbage into three sections, stack them together, and then cut them into strips.
3. Cut off the roots of Pleurotus ostreatus and tear them into strips by hand.
4. Boil the water in the pot, add the Pleurotus ostreatus and blanch the Pleurotus ostreatus until it becomes soft, take out the Pleurotus ostreatus and drain the water for later use. Blanching Pleurotus ostreatus can remove impurities and sawdust from Pleurotus ostreatus.
5. Heat the pan in oil, add chopped green onion, Jiang Mo and fennel until the fragrance overflows.
6. Stir-fry the cabbage strips, stir-fry the cabbage until it is slightly soft, and it is easier to taste after frying. The cabbage is stewed directly without frying, which is not easy to taste and has a bad taste.
7. Add the cooked Pleurotus ostreatus, stir well together, pour in the right amount of water, add soy sauce and bring to a boil.
8. Add vermicelli, add salt, bring to a boil, turn to medium heat, stew for about 15 minutes, stew the cabbage until soft and rotten, turn off the fire, sprinkle with white pepper, and stir well to serve.
Materials required for radish meatball vermicelli soup: half radish, pork 150g, vermicelli 1 root, coriander 1 piece, egg 1 tablespoon sesame oil 1 root, onion 1 root and ginger/kloc-0.
Practice steps:
1. Chop the pork into paste and chop it carefully. It's best to buy 7 to 3 pork.
2. Put the chopped pork into a large bowl, beat an egg, and add a little salt, minced onion and ginger, white pepper and cooking wine.
Stir in one direction with chopsticks until the meat is stirred to the highest strength.
3. Put the vermicelli in warm water, soak it until it becomes soft, scrape off the skin of the white radish, and then cut it into silk with uniform thickness.
4. Add water to the pot, add Jiang Mo, bring to a boil, turn off the fire, and keep the soup slightly boiling. Put the meat stuffing in your left hand and squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them in the soup pot (or dig out the shape of the meatballs with a spoon). When all the meatballs are in the pot, turn on the fire and boil the soup.
5. Skim off the foam and cook the meatballs until they float, and the meatballs will be cooked.
6. Add shredded radish, bring to a boil, skim the froth and cook for 2-3 minutes. Add vermicelli, season with salt, turn off the heat, add white pepper, pour sesame oil, stir well, and a pot of radish meatball soup is ready.
750g stewed beef with radish, half a radish, coriander 1, proper amount of oil and salt, onion 1, 3 slices of ginger, 2 aniseed, cinnamon 1, 2 tablespoons of tomato sauce, cooking wine 1, half a spoonful of white sugar, 2 tablespoons of light soy sauce,
Practice steps:
1. Stewed beef is suitable for breast, breast, rib and tendon. Cut the beef into pieces, not too small, because it will shrink when heated.
2. Peel and wash the white radish and cut it into hob blocks.
3. Add water to the pot, blanch the beef in cold water, skim off the floating foam after the water boils, cook for 4-5 minutes, remove the beef, wash it with warm water, remove it and drain it for later use. Blanched beef can remove the bloody smell of beef. Blanching beef with cold water can remove blood foam more cleanly.
4. Heat oil in a pan, add onion, ginger slices, aniseed and cinnamon and stir-fry until fragrant, then add beef and stir-fry for 1-2 minutes.
5. Pour in cooking wine, stir fry with soy sauce, and then stir fry with tomato sauce.
6. Pour the fried beef into the inner container of the rice cooker and add hot water. The amount of water is equal to the amount of beef.
7. Close the lid of the rice cooker, turn on the power supply, select the stew function and cook for 50 minutes.
8. During the period, peel and wash the white radish, then cut the white radish into hob blocks, add water to the pot to boil, blanch the radish blocks for 2-3 minutes, and then take out the radish and drain it for later use.