A bullwhip, 20 grams of medlar.
working methods
1. Wash the bullwhip and cut off the blanching for later use.
2. If you want to eat soft and tender, stew it in a pressure cooker for 20 minutes before taking it out.
3. Put the tender bullwhip into the pot, add appropriate amount of water, ginger slices and yellow wine, and cook over high fire.
4. After the pot is boiled, add a proper amount of salt, monosodium glutamate, pepper, medlar and chopped green onion and mix well.
Question 2: How to make Niubian soup is the most nutritious?
A bullwhip, 20 grams of medlar.
working methods
1. Wash the bullwhip and cut off the blanching for later use.
2. If you want to eat soft and tender, stew it in a pressure cooker for 20 minutes before taking it out.
3. Put the tender bullwhip into the pot, add appropriate amount of water, ginger slices and yellow wine, and cook over high fire.
4. After the pot is boiled, add a proper amount of salt, monosodium glutamate, pepper, medlar and chopped green onion and mix well.
Question 3: How to eat bullwhip well: tonify kidney and strengthen yang, and replenish essence and marrow. Bullwhip is the external genitalia of male cattle, which has the effect of warming and tonifying kidney and yang.
How to eat one:
1. Bullwhip, generally used for loading goods, should be made of water and can only be made twice. Boil the water thoroughly for the first time, so that it can fully absorb water, and its volume will be doubled. The second time, rub the fishy smell with salt and vinegar, and then boil it in water, which is fragrant but not smelly.
2. Burn well and steam for about 1.5 hours, which is soft, rotten and delicious.
Two:
1) Cut the bullwhip into several chrysanthemums with a knife belt, and blanch it repeatedly with beef soup until the bullwhip has no fishy smell.
(2) Put the bullwhip into a small pot, pour the clear soup, put it in a cage and stew for 1 hour, add the bird-made Cordyceps sinensis, Lycium barbarum, onion, ginger and Shaoxing wine, and stew for 1 hour until the bullwhip becomes soft, the Cordyceps sinensis is waxy and the Lycium barbarum is fragrant, then pour out the soup and take out the bullwhip.
(3) Heat the wok, add beef soup, add salt, monosodium glutamate, pepper and sesame oil, adjust the taste, and pour into the soup plate.
Question 4: The practice of Niubian Yangzhuang decoction blanchs the niubian with hot water, cuts it open, shaves it clean, soaks it in cold water for 30 minutes, and cuts it into sections. Stir-fry dog kidneys with oil sands, soak them in warm water for 30 minutes and scrub them clean. Wash the mutton, drain the blood and rinse it with cold water. Wash Semen Cuscutae, Herba Cistanches, and Fructus Lycii, put them into gauze bags, and tie the kidney bags tightly. Put bullwhip, dog kidney and mutton in a pot, add water, boil, skim off the froth, add hen, pepper, ginger (cut into large pieces), onion (cut into small pieces) and Shaoxing wine, boil with strong fire first, then stew with slow fire, and turn it every 30 minutes to prevent sticking to the pot. When it is ripe, filter out the pepper, ginger and onion, put them into the medicine bag and continue to cook until the bullwhip and dog kidney are crisp and rotten. Take out the hen and the medicine bag, and add monosodium glutamate, refined salt and lard to taste. Usage: Serve as a dish or snack.
Question 5: How to clean the bullwhip and cook the bullwhip soup?
Raw materials: 200g of bullwhip, 30g of medlar, 2g of salt, 6g of monosodium glutamate, 650g of broth, cooking wine 1 0g, pepper10g, salad oil10g.
Practice of Lycium barbarum bullwhip soup
1. Take out the bullwhip from the urethra, wash and cook the skin, take it out and cut it into chrysanthemum shapes.
2. Put the wok on the fire, pour the broth and seasoning into the wok, and cook the bullwhip and medlar until they are tasty. Remove all the floating foam and serve it from the pan.
Lycium barbarum bullwhip soup is characterized by strong tendons and bones, nourishing blood and benefiting qi, and delicious soup.
Question 6: How to eat bullwhip well: tonify kidney and strengthen yang, and replenish essence and marrow. Bullwhip is the external genitalia of male cattle, which has the effect of warming and tonifying kidney and yang.
How to eat one:
1. Bullwhip, generally used for loading goods, should be made of water and can only be made twice. Boil the water thoroughly for the first time, so that it can fully absorb water, and its volume will be doubled. The second time, rub the fishy smell with salt and vinegar, and then boil it in water, which is fragrant but not smelly.
2. Burn well and steam for about 1.5 hours, which is soft, rotten and delicious.
Two:
1) Cut the bullwhip into several chrysanthemums with a knife belt, and blanch it repeatedly with beef soup until the bullwhip has no fishy smell.
(2) Put the bullwhip into a small pot, pour the clear soup, put it in a cage and stew for 1 hour, add the bird-made Cordyceps sinensis, Lycium barbarum, onion, ginger and Shaoxing wine, and stew for 1 hour until the bullwhip becomes soft, the Cordyceps sinensis is waxy and the Lycium barbarum is fragrant, then pour out the soup and take out the bullwhip.
(3) Heat the wok, add beef soup, add salt, monosodium glutamate, pepper and sesame oil, adjust the taste, and pour into the soup plate.
Question 7: How to make soup with Niuwan Niubian is the most nutritious and nourishing Niuzhongbao.
Materials: ox whip150g, ox pill150g, ox kidney100g, beef powder Dan150g, and burdock100g.
Accessories: onion, ginger
Seasoning/marinade: salt, pepper, etc.
manufacturing process
Extract raw materials such as bullwhip, add beef soup, and stew until the materials are waxy.
Remarks: Features: exquisite ingredients, delicious soup, nourishing yin and tonifying kidney, strengthening the body, and having the reputation of king of vigorous nourishing.
Question 8: Ingredients of casserole bullwhip soup
1 bullwhip as main material
Accessories: Ganoderma lucidum, two codonopsis pilosula, two red dates, eight black dates, four Chinese angelica, two Morinda officinalis, three Chinese yam, 1 Lycium barbarum, appropriate amount of cooking wine, appropriate amount of ginger slices, appropriate amount of pepper, appropriate amount of salt and a pair of Niu Bao.
Practice of Niubiantang
1.
Prepare the bullwhip, cut it into two parts, and clean Niu Bao.
2.
Bring boiling water to a high fire, add ginger slices, pepper and cooking wine, add bullwhip and Niu Bao, and cook for 20 minutes.
3.
Pick it up and wash it with cold water. Niu Bao tore off the superficial fascia and cut the bullwhip into several sections, as shown in the figure.
4.
Prepare a small hairpin, as shown in the figure, and insert it from the urethra of the bullwhip. Turn hard and push forward to push out and remove the film.
5.
After cleaning all bullwhip, repeat step 2.
6.
Prepare medicinal materials, wash and soak in water.
7.
Niu Bao, the bullwhip in the pot, take it out and wash it in cold water.
8.
Fry ginger slices until golden brown.
9.
Add bullwhip and fry Niu Bao.
10.
Stir-fry until the water is dry, add cooking wine and continue to stir-fry, remove fishy smell and add appropriate amount of salt.
1 1.
Add the soaked herbs and stir-fry for a while.
12.
Add a proper amount of water, keep it flat with the material, and cook for 10 minute.
13.
Prepare a casserole and pour all the ingredients into it.
14.
Fill it with water, simmer for 4 hours, and a pot of bullwhip soup will be served.
Question 9: The material of Niubian soup.
A bullwhip, 20 grams of medlar.
working methods
1. Wash the bullwhip and cut off the blanching for later use.
2. If you want to eat soft and tender, stew it in a pressure cooker for 20 minutes before taking it out.
3. Put the tender bullwhip into the pot, add appropriate amount of water, ginger slices and yellow wine, and cook over high fire.
4. After the pot is boiled, add a proper amount of salt, monosodium glutamate, pepper, medlar and chopped green onion and mix well.
Question 10: How to make the most nutritious material with Niubian soup?
A bullwhip, 20 grams of medlar.
working methods
1. Wash the bullwhip and cut off the blanching for later use.
2. If you want to eat soft and tender, stew it in a pressure cooker for 20 minutes before taking it out.
3. Put the tender bullwhip into the pot, add appropriate amount of water, ginger slices and yellow wine, and cook over high fire.
4. After the pot is boiled, add a proper amount of salt, monosodium glutamate, pepper, medlar and chopped green onion and mix well.