Practice steps:
1. Cut the beef into pieces and soak it in clear water for 10 minutes to soak out some blood. Beef is made of brisket or beef brain meat, which is tender and not firewood.
2. Prepare seasoning and slice ginger.
3. Add water to the pot, add the beef pieces in cold water, boil and cook for 4-5 minutes, skim the froth, take out the beef and wash it with warm water. Beef should be cooked in cold water, so that the blood in beef can be removed and there is no smell.
4. add oil to the pot and heat it. Add ginger slices, aniseed, fragrant leaves and tomato sauce and stir well.
5. Add beef and stir well. Just stir-fry the beef a little, not for too long.
6. Put the fried beef into the inner container of the electric pressure cooker, add hot water and pour the cooking wine. If there is no pressure cooker, you can stew it in an ordinary pot. It takes about 1.5-2 hours to stew the beef until it is cooked.
7. Cover the lid of the electric pressure cooker, turn on the power and set the meat button for about half an hour.
8. During the period, peel and wash the white radish, then cut the white radish into rolling blades, add water to the pot to boil, add the radish to boil, cook for a few minutes after the water is boiled, and take out the radish for use without covering the lid. Radish can be boiled to remove the smell of radish.
9. Turn off the fire, open the pressure reducing valve, release the pressure in the pressure cooker, open the lid, add the radish, add salt, cover the lid, and continue to press for 5-6 minutes. Then turn off the fire, open the pressure reducing valve, release the pressure in the pressure cooker, open the lid, sprinkle with white pepper, stir well and take it out.
Materials required for burning mutton and radish: 500g leg of lamb, white radish 1, coriander 1, proper amount of oil and salt, onion 1, ginger 1, pepper 10, aniseed 1, 2 tablespoons of rock sugar, and cooking wine.
Practice steps:
1. Prepare the required materials, use leg of lamb, with less fat and more lean meat. It's chewy and delicious. Peel and wash the white radish.
2. Cut the mutton into pieces, not too small.
3. Add water to the pot, blanch the mutton in cold water, skim the floating powder after the water boils, cook for 3-4 minutes, remove and drain the water, blanch the mutton and boil the bleeding powder, so that the mutton will not taste fishy.
4. Heat the pan first, then pour in a small amount of cooking oil, and turn the wok so that the oil covers the whole wok. Wait until the oil temperature gets hot, then pour in the rock sugar, and the rock sugar will break quickly. Continue to stir the rock sugar with low fire to make it completely liquefied. Use a small fire when frying sugar, it will be slower. Always stir the sugar color when frying. After the crystal sugar melts, it bubbles first, and then slowly turns into small yellow bubbles. With the increasing temperature, the yellow bubbles turn into yellow bubbles, and the color turns into bordeaux after heating. At this time, you will smell the fragrance of caramel and the sugar color will be fried. At this time, we should quickly fry the mutton and color it.
5. After the mutton is fried, pour in hot water, the amount of water should not exceed that of mutton, then add cooking wine, onion, ginger, pepper, aniseed, white pepper and soy sauce, bring to a boil, and turn to low heat for cooking 1 hour.
6. At the same time, cut the white radish into hob blocks.
7. After the time is up, add the white radish pieces, then add the salt, and continue to cook until the white radish becomes soft and transparent. If there is too much soup left, use a big fire to collect the juice, so that a delicious and nourishing lamb roast radish is ready.
Radish shredded chicken meatball soup ingredients: chicken breast 300g, radish 1/2, sesame oil 1 spoon, 2 parsley, egg white 1 piece, onion 1 piece, ginger 1 piece, and cooking wine/kloc-0.
Practice steps:
1. Peel and wash white radish, wash coriander selectively, and cut chicken breast into fascia.
2. Slice the white radish first, and then cut it into filaments.
3. Chop the chicken, onion and ginger, and coriander.
4. Put the chicken paste into a large bowl, add a little salt, minced onion and ginger, cooking wine, white pepper, egg white and starch, and stir in one direction with chopsticks. If it is dry, pour a little water into it every time you stir it, and stir the meat evenly to make it sticky.
5. Add water to the pot to boil, add Jiang Mo and shredded radish, and cook for 2-3 minutes.
6. Turn off the fire and leave the soup slightly open. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). When all the meatballs are put into the pot, turn on the high fire, bring the soup to a boil, skim off the floating foam, and cook until all the meatballs float, and turn off the heat.
7. Pour in 1 tbsp sesame oil, season with salt, sprinkle with chopped coriander and white pepper, and mix well. A pot of light and delicious radish meatball soup is ready.
The ingredients required for radish beef meatball soup: beef 1 kg, half radish, coriander 1, egg 1, sesame oil 1 tablespoon, salt, onion 1, ginger 1, and cooking wine/kloc-.
Practice steps:
1. Prepare the required materials, peel the white radish and wash the coriander. Beef is tender with less gluten.
2. Remove the fascia of beef and chop it into minced meat. Chop minced meat, or mash it with a cooking machine, then add chopped green onion and Jiang Mo and chop it into minced meat together.
3. Put the meat stuffing into a large bowl, knock in an egg, add white pepper and a little salt, stir in one direction with chopsticks, and stir the meat stuffing evenly.
4. Grab the stirred minced meat and beat it in a big bowl for 1-2 minutes, so that the minced meat will be more compact and not easy to spread when cooking.
5. Slice the white radish first, then shred it.
6. Add water to the pot, add Jiang Mo, boil, turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatballs with a spoon), and put all the meatballs in the pot.
7. Turn on a big fire, bring it to a boil, skim off the floating foam on the edge of the pot, and cook the meatballs until they float, and the meatballs will be cooked.
8. Add shredded white radish, bring to a boil, cook for 1-2 minutes, add salt to taste, turn off the heat, add white pepper, coriander powder and sesame oil, and stir well. A light, delicious and nutritious radish beef meatball soup is ready.
Shrimp and radish soup ingredients: 8 shrimps, radish 1 root, coriander 1 spoon, sesame oil 1 spoon, salt, 2 slices of ginger, white pepper 1 spoon,
Exercise:
1. Prepare the required materials, wash coriander, peel and wash white radish. Frozen shrimp is for shrimp, so it needs to be thawed with cold water in advance. Fresh prawns will do. Remove the head and shell from the shrimp, and remove the shrimp line.
2. Cut ginger into small pieces, cut coriander into small pieces, add a little salt to shrimp, add white pepper, grab well, and marinate for 10 minute to remove the fishy smell of shrimp.
3. Wipe the white radish into silk with a silk wiper and cut it into filaments with a knife.
4. Add water to the pot, then put it in Jiang Mo and boil it. Add shredded radish and cook for 1-2 minutes, skim off the floating foam, and do not cover the pot when cooking to remove the smell of radish.
5. Add shrimps, cook until the shrimps turn red, season with salt, turn off the heat, then pour in sesame oil, sprinkle with coriander and stir well.
Materials for filling jiaozi with beef and radish: 500g of beef, 50g of green radish, proper amount of oil and salt, sesame oil 1 tablespoon, scallion 1 root, ginger 1 slice, 2g of white pepper, thirteen spices 1 teaspoon, white sugar 1 teaspoon, and soy sauce 2.
Practice steps:
1. Scrape the fascia of the beef and chop it into pieces. Add oil to the pot, heat it until it smokes, turn off the fire and let the oil cool for later use.
2. Radish can be white radish, green radish or carrot. Wash the radish and rub it into silk with a silk scarf.
3. Add water to the pot to boil, blanch the shredded radish for 2-3 minutes, remove the shredded radish, cool it in cold water, remove it, squeeze out the water by hand, and cut the shredded radish into powder. Blanching radish in water can remove the smell of radish and part of its moisture.
4. Put the cut beef into the basin, add half a bowl of warm water several times, and stir clockwise at a constant speed until the water is completely absorbed by the meat stuffing. Then add chopped green onion, Jiang Mo, chicken essence, white pepper powder, thirteen spices powder, salt, white sugar, cooking wine, soy sauce and sesame oil, and continue to stir evenly.
5. Add radish powder, stir well, add cool oil, stir well, and the filling is ready.
Materials required for hot radish pickles: 2 kg of green radish, 70g of salt, 200g of salad oil, 50g of garlic, 5g of pepper, 50g of dried pepper 100g, 50g of Chili powder, 50g of sugar, 50g of white vinegar, 5g of cooked sesame 10g, and 5g of monosodium glutamate.
Practice steps:
1. Cut off the head and tail of the green radish, wash it, scrape off the roots of the radish with a skin scraper, and scrape off the roots of the radish.
2. First cut the radish into pieces, and then cut it into strips the thickness of chopsticks.
3. Put the sliced radish strips into the pot, add 70g of salt, mix well, marinate for12min, and marinate the radish.
4. In the process of pickling radish, prepare seasoning, slice garlic, and make pepper with green pepper, which is full of hemp flavor.
5. Add 200 grams of salad oil to the pot, heat it, add pepper and dried pepper, and stir fry over low heat. Don't use high fire, it's easy to fry the pepper, and stir-fry the smell of pepper and pepper with low fire.
6. Turn off the fire, add cooked sesame seeds and Chili powder, mix well, and the oil will be fried.
7. After the radish strips have been marinated for a long time, wrap the radish strips with gauze, roll them tightly, and squeeze out the water from the radish strips. Radish strips contain less water, are easy to taste and crisp after pickling, and have a long shelf life.
8. Put the squeezed radish strips into the basin.
9. Add garlic slices, 50g sugar, 50g white vinegar and 5g monosodium glutamate, and then add the fried oil.
10. Put on disposable gloves, mix the seasoning and radish strips evenly, put them in a glass jar or fresh-keeping box, and store them in the refrigerator. Eat if you like, and you can eat the next day. Spicy radish strips and pickles are ready.
Materials required for dried radish pickles: dried radish, proper amount of oil and salt, sesame oil 1 tablespoon, 2 tablespoons of dried Chili powder, half a tablespoon of pepper, 2 aniseed, sesame 1 tablespoon, 3 tablespoons of soy sauce, sugar 1 tablespoon, white pepper 1 tablespoon,
Practice steps:
1. Dried radish is dried radish with green radish, cut into strips and dried directly. There is no salt. Wash the dried radish with clear water, wash off the dust when drying, and then soak it in clear water for about 1 hour.
2. Take out the dried radish, grab the water from the dried radish by hand, and put it in a basin for later use.
Step 3 prepare seasoning. Add the amount of pepper powder, pepper, aniseed, sesame and crushed pepper according to personal taste. Put more if you can eat spicy food, and less if you can't.
4. add oil to the pot and heat it. Add pepper and fennel and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper and fennel. Pepper and aniseed should be fried with low fire, so as to fully fry the pepper flavor of pepper.
5. Turn off the fire and lower the oil temperature slightly. If the oil temperature is too high, it is easy to fry the pepper and it is very bitter. Add pepper powder and sesame seeds, stir constantly, and stir the pepper powder until it is fragrant.
6. Pour the fried Chili oil into the dried radish, and then add salt, soy sauce, sugar and white pepper.
7. Stir well with chopsticks, put it in a covered container, put it in a cool place or refrigerator, and take it when eating.