Raw materials:

White radish, tripe, large intestine, bovine lung.

Accessories:

Leek, star anise, fragrant leaves, cinnamon, ginger and garlic.

Exercise:

1, beef brisket is cut into cubes, blocks or strips, and the size should be 1/3- 1/4 of the individual mouth. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water. Wash the white radish and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish. Wash star anise, fragrant leaves and cinnamon and put them in a small bowl. Onion, ginger and garlic: peeled, washed and put in a small bowl. Be careful not to skin Jiang Ye. The shallots are tied into knots to avoid scattering when stewing;

2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the brisket plate, put star anise, fragrant leaves, cinnamon, ginger and garlic on the brisket, and air it until it boils in a casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok and pour some salad oil. When the oil is cooked to 70% maturity, add the sirloin and ingredients and stir fry. Be careful not to fry too much. In winter, the brisket is always turned over and it is not easy to absorb calories.

3. Add two spoonfuls of soy sauce to add color and taste when frying. I have a strong taste. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots (add the peppers of boiled fish wrapped the day before yesterday and add them at the same time) and simmer. Come back in two hours to uncover the pot and put salt.

Double milk:

Introduction: Double-skin milk, like ginger milk, is a special food in Guangdong with its unique regional characteristics. They can only be popular in the south, because the north lacks a unique material: buffalo milk. Buffalo milk is a local specialty. In China, only five provinces including Guangdong, Jiangxi and Guangxi have buffaloes. Buffalo milk has been called "the king of milk and the treasure of milk" since ancient times. It has comprehensive nutrition and is rich in protein, fat, iron, zinc, calcium, vitamins and trace elements.

Materials:

A bag of buffalo milk (200g)

The weight of an egg.

24 grams of sugar

Exercise:

1. Pour the milk into a bowl and cook for 10 minutes.

2. Leave the steamed milk at room temperature until a thick layer of milk skin dries.

3. Scrape the milk skin about 15cm along the edge of the bowl and pour out the milk below.

At this moment, I saw a thick layer of milk skin left in the bowl.

5. Add sugar and egg white to the poured milk, and then pour it back into the bowl along the edge of the bowl until it is evenly mixed. At this time, you can see the original milk skin floating on the milk. (Special note: This is a key link of double skin milk. First of all, don't pour out the milk at first, otherwise the milk skin will dry and stick tightly on the bowl, and you can't make double-skin milk. Secondly, don't produce too much foam when stirring. The method is: first beat the eggs evenly, pour them into the milk and stir them evenly, and finally pour them into a bowl with milk skin. )

6. Steam on high fire 12 minutes (different bowls at different times). Remember, the heat is the key to steaming double-skin milk, and it can't be too long, otherwise it will become like a cake with many holes. Like steamed eggs, the lid should not be too tight. Don't pinch it with chopsticks to judge whether it is ripe or not. Because this is a dead end, so the double skin milk that comes out like this is generally "wrinkled milk", which is ugly and old, so we must observe it. It is enough to steam until the diameter of the bowl center is about 0.8 mm, which looks like water. The middle part stews the middle egg by the residual temperature of the egg.

7. Finally, it should be placed, because the best edible temperature of double skin milk is 40-50 degrees, and the double skin milk at this temperature is fragrant and tender.

Spicy grilled shrimp:

Introduction: Shrimp is a kind of nutritious aquatic product, which has been especially loved by people. Boiled prawns, braised prawns, braised prawns, spicy dry-pot prawns, spicy grilled prawns and other special snacks are very popular, and the nutrition of prawns is extremely rich, and protein is several times to dozens of times that of fish, eggs and milk. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline, etc. The meat is as soft as fish and easy to digest. It is a good nutrition for the elderly and is very beneficial to the body.

Ingredients: 750g lobster. Seasoning: 3 tbsp Chili sauce, salt, monosodium glutamate, onion, ginger slices, cooking wine.

Exercise:

Step 1: clean the lobster, then wash it and marinate it with onion, ginger, salt, monosodium glutamate and Chili sauce 10 minute.

Step 2, put water in the pot, 1.5 spoonful of cooking wine, and take out the shrimp after boiling.

Step 3: Add a little peanut oil to the shrimp and bake it in the microwave oven for 7 minutes, even the shrimp skin can be eaten.

Basic treatment of prawns

1. Cut the back and remove the yarn.

2. Temporarily break the wound in the shrimp meat.

3. If you need to bake, you can put it on with a bamboo stick in advance.