Cuisine and efficacy: home cooking recipes, recipes for people working in low temperature environment, malnutrition recipes, recipes for limbs and chills, and taste recipes: salty technology: hot pot beef hot pot making materials: main ingredients: noodles 500g (standard flour), beef 800g (lean meat), auxiliary materials: mushrooms 150g (fresh), Flammulina velutipes/kloc-0. Chrysanthemum150g, tuna 50g, kelp100g (fresh), radish 30g, sesame 50g and lemon 50g. Seasoning: 20g scallion, 50g soy sauce, 25g cooking wine, vinegar 15g and shallot 15g. 2. Soak the dried tuna in the soup for 20 minutes, and then pour out the soup. 3 beef should be sliced and frozen; 4. Mushrooms and cabbages should be cut very thin; 5. Wash onions obliquely; 6. Flammulina velutipes is broken up after removing both ends; 7. Wash leeks and cut them into 7 ~ 8 cm long; 8. Wash chrysanthemums; 9. Add soy sauce, vinegar, radish juice (juice), chopped shallots, whole sesame seeds, etc. 2 cups of hot pot soup, then stir well to make sauce; 10. Put it in the hot pot soup and cook: 1 1. After the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot and add the sauce after cooking. 12. After eating meat and vegetables, add noodles, onion, minced garlic, pepper, sesame salt, etc. Boil, and finally season with salt and pepper. Tips for making beef hot pot: Sesame salt production method: 30 grams of sesame seeds, a little salt, sesame seeds and salt are fried together. Petty pie-eating grams: radish: radish should not be eaten with ginseng and American ginseng. The cooking method of mutton offal soup introduces the cuisine and its effect in detail: Beijing cuisine tonifies deficiency and keeps fit; The recipe is cold and shivering; Taste: milk soup is salty and fresh; Mutton offal soup cooking materials: main ingredients: 800 grams of sheep head meat; Accessories: sheep lung 50g, sheep fat intestine 50g, sheep heart 50g, sheep belly 50g, coriander 100g, and onion 60g. 50g of garlic (white skin), 5g of salt 1 5g, 3g of monosodium glutamate, 20g of pepper1g, 20g of cooking wine and 0g of vinegar15g. The characteristics of boiled mutton offal soup: this dish is made of mutton offal, the soup is milky white, the mutton offal is crisp, tender and mellow, and the flavor is rich and fresh. It's winter soup. It's a top family dinner. Teach you how to make mutton offal soup, and how to make mutton offal soup is delicious 1. Fill the trachea of sheep's lungs with clear water, rinse it and pour out the dirty liquid in the lungs, and repeat it many times until the sheep's lungs turn white. Cut a knife horizontally and vertically on each lung, and go deep into half. Squeeze out the liquid water, rinse it with water, boil it, remove blood foam, wash it, cut it into long squares with a length of 4 cm and a width of 2.5 cm, put it in a pot for a few minutes, and soak it in clear water for later use. 2. Add salt to the sheep's large intestine and stomach, knead and remove mucus and impurities in the belly oil. Put it in a boiling pot and cook for a few minutes. Scrape out the white liquid in the stomach, cut the intestines into 2 cm long sections, and cut the stomach into 3 cm long and 2 cm wide pieces; Cut open the sheep heart, remove all blood stains, put it in a pot for a few minutes, and take out the slices; Unhairing sheep's head, boiling in boiling water for 10 minute, taking out, removing tailbone, sheep's face, tongue and ears, cutting sheep's head into pieces with a length of 5cm and a width of 2.5cm, and slicing ears and tongue. 3. Put all kinds of mutton offal, 20 grams of onion knot (knot) and 25 grams of ginger slice (slice) into a casserole, add water to boil, remove the froth, add yellow wine, cover and stew for 3 hours, and take out ginger and onion, add salt, pepper, 40 grams of chopped green onion, 5 grams of Jiang Mo (minced), garlic paste and coriander. Xiaotieshi-Shixiangke: Coriander: When taking tonics such as Atractylodes macrocephala and Cortex Moutan and traditional Chinese medicine, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.