Technology: Beef tenderloin with pickled peppers Material: Ingredients: 2 pickled peppers, beef tenderloin 150g, black willow 150g, 50g silver bud, a little shredded green pepper and a little shredded red pepper.
Seasoning: salt, chicken essence, pepper, cooking wine, starch, salad oil. Teach you how to make black tenderloin with Chinese sauerkraut, and how to make black tenderloin with Chinese sauerkraut is delicious 1. Slice marinated beef tenderloin and remove seeds; Slice beef tenderloin, blanch black tenderloin, and add salt, cooking wine and starch for sizing; Blanch the silver buds for later use. 2. Stir-fry the silver buds in the oil pan, add salt, chicken essence and pepper to taste, put them on the bottom of the plate, stir-fry the beef fillet, fish fillets and pickled peppers in the pan, add salt, chicken essence and pepper to taste, put them on the silver buds and sprinkle with shredded green and red peppers. Tips for making pickled beef tenderloin black: Don't grease beef tenderloin too high, or the meat will be too old. The practice of frying black fish fillets in pan introduces the cuisine and its effect in detail: home-cooked recipes
Taste: Sour and sweet pot-cooked black fish fillets. Ingredients: 300g clean snakehead.
Accessories: rice bran175g, cooked winter bamboo shoots 45g, flower heads (carrot slices) 5g.
Seasoning: 40 g of balsamic vinegar, 40 g of sugar, 5 g of soy sauce 10, refined salt, 5 g of monosodium glutamate, 5 g of Shaoxing wine 15, 0 g of pepper noodles 1 0, 5 g of pickled pepper 10, 5 g of ginger flower, 5 g of garlic slices and 5 g of onion nails. The characteristics of the black fish fillet in the pot: it tastes like litchi, sweet and sour, salty and refreshing. Teach you how to cook black fish fillets, and how to cook black fish fillets is delicious. 1. Cut the washed black fish fillets into slices with a length of 5cm, a width of 2.5cm and a thickness of 0.3cm, put them in a bowl, add 5g of Shaoxing wine, 2g of refined salt, 0g of pepper noodles and 2g of monosodium glutamate, mix well and marinate, then add egg white and dried starch and mix well. Remove the stalks and seeds from the soaked red pepper and cut it into horse ears. The rice cooker broke into pieces the size of walnuts. 2. Cook the wok, add peanut oil to heat it to 50%, add fish fillets, spread oil until cooked, and drain the oil in a colander. After the pot is adjusted, add pickled peppers, ginger flowers, garlic slices, onion slices, flower heads and winter bamboo shoots, stir-fry with remaining oil, cook Shao wine, add soup, add white sugar, soy sauce, refined salt, monosodium glutamate and pepper noodles, add oiled fish fillets, boil to remove froth, add wet starch and add balsamic vinegar, and mix well. 3. Cook the pot, add peanut oil and heat it to 80%. Put it in the pot and stir it in the oil with a spoon, so that the pot will fully expand and fry. When fried to light yellow, take it out with a colander, put it in a heat-resistant tempered glass plate, add 25 grams of hot peanut oil, put it in a tray and serve it quickly with the pot juice, and pour the pot juice into a hot pot. Tip: By changing the main ingredients, you can also make a "pot rattle" and so on. To cook this dish, you can put snail juice in the original shell of rattlesnake and serve it with the fried pot. Pay attention to cut out the meat of the snail shell and cook it in white vinegar to remove the moss and dirt on the surface, so as to form a bright snail shell. The cooking method and its efficacy of Huangqi black fish fillet are introduced in detail: Jianpi Conditioning Prescription Edema Prescription Huoxue Huayu Prescription Buxu Yangshen Prescription Coronary Heart Disease Prescription.
Taste: Original flavor technology: Baked black fish fillet with Astragalus membranaceus. Material: Ingredients: mushroom (fresh) 300g, black fish 500g.
Accessories: 20 grams of Radix Astragali.
Seasoning: 8g of onion, 3g of ginger, 3g of salt, yellow wine 10g, monosodium glutamate 1g teach you how to make the black fillet of astragalus, and how to make it delicious. Decocting Radix Astragali with water to obtain juice of 65438 000 ml; Wash mushrooms and slice them.
2. Stir-fry the mushroom slices lightly, add the water decoction of Radix Astragali, add the black fish fillet after boiling, drop a few drops of cooking wine, and add a little sugar, onion, ginger, salt, etc. Add monosodium glutamate when cooking.
Usage: Take with meals. 10- 15 days a day 1 time.
Tips-Health Tips:
Treat coronary heart disease, chest distress, palpitation, shortness of breath, fatigue, dry mouth, spontaneous sweating, dizziness, etc.
Medicinal diet conditioning for coronary heart disease
Pie-food phase grams:
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.
The practice of raw boiled mullet porridge introduces the cuisine and its effect in detail: a fine staple food for the elderly malnutrition, spleen-invigorating and conditioning recipe.
Taste: Salty and umami. Craft: Raw boiled mullet porridge. Ingredients: 200g snakehead and100g rice.
Seasoning: 2 grams of salt teaches you how to make raw boiled mullet porridge, and how to make raw boiled mullet porridge is delicious. 1. The snakehead cuts a knife from the back, cuts a piece of meat, and cuts the skin down into fillets. The thinner the slice, the better.
2. Add shredded ginger, a little cooking wine, salt, black pepper and a little oil to the fish fillets and mix well for later use;
3. Wash the rice and add a few drops of oil;
4. Boil the water in the casserole (the ratio of rice to water is three to one), and put the rice in to boil;
5. Turn off the heat after the porridge is cooked for ten minutes and stay stuffy for half an hour;
6. Boil again. When thick, add fish fillets and spread out quickly;
7. Cook for four or five minutes and season with salt. Pie-food phase grams:
Rice: Don? 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."