Formula of cast iron pot: garlic steak powder raw material
Beef shoulder tenderloin 4 slices of green coconut 1 egg 2 raw pepper and salt, right amount of black pepper, right amount of Italian spice, right amount of salt-free cream, right amount of garlic, right amount of rose salt, 4 slices of brown sugar, a little sweet potato, 2 spoonfuls and 4 strips.
working methods
Preparation: First cut garlic slices, unsalted cream and beef shoulder ribs, and sprinkle with rose salt, salt and pepper.
Ingredients: honey sweet potatoes, 4 small sweet potatoes peeled, add a little water and sprinkle 2 spoonfuls of brown sugar, and stew in an electric rice cooker until the power jumps.
Ingredients for the meal: boiled broccoli with 1 tsp salt, and boiled for later use.
In addition, prepare three kinds of favorite seasoning salts: Italian spices, original salt and pepper, and black pepper granules; Stir-fry butter and garlic slices until fragrant, add steak and stir-fry, sprinkle with various seasonings and stir-fry until 8 minutes cooked.
If the child eats it, it can be cut into small pieces to make the child happy and convenient to eat!
Finally, fry a beautiful poached egg and sprinkle with rose salt and Italian spices.
Put sweet potatoes, green coconuts, poached eggs and all the ingredients of the main food-steak on a plate, and finally sprinkle with Italian spices to finish.
You can always have a romantic western meal with your family at home!
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Practice of cast iron pot formula: tear-free sausage cooking material
2 cups of brown rice, 4 table sausages, 400mL of rice wine, 50mL of eggs, 2 Qingjiang dishes, glutinous rice 1 stick, 4 sugar, appropriate amount of mushrooms, appropriate amount of oyster sauce and soy sauce 1 spoon.
working methods
Heat the oil pan over medium heat, stir-fry the onion until fragrant, and add the washed brown rice (you can also choose white rice or glutinous rice, for health reasons, I am used to using brown rice).
Sausages are punched with chopsticks to release the flavor of sausages into rice.
Add sausage, pour broth and rice wine.
Cover the pot until steam seeps out of the pot, simmer for 20-25 minutes, then take out the sausage, put it in a stick and keep the rice simmered for 5 minutes.
Add the cut sausage, beat 2 eggs in the middle, cover the pot and simmer for 5 minutes. Pour a ring of seasoning from the pot.
Pour in seasoning, turn to high heat, cover the pot, and cook for 20 seconds to turn off the heat. Don't open the lid yet, continue to be stuffy for 5 minutes, and then put Qingjiang vegetables on the broth to enjoy!
The formula of cast iron pot: exposed Japanese rice balls &; Grilled rice ball material
Roasted salmon, white rice, mayonnaise, seaweed, comprehensive seasoning, soy sauce, 1 teaspoon, chef, 1/4 teaspoon, Lin Wei, 1/2 teaspoons.
working methods
Mix the comprehensive seasoning well for later use.
Spread white rice first. Squeeze some mayonnaise Put salmon on it. Cover it with white rice. Press it (not too hard). Let the rice feel loose. Of course, it can also be shaped by hand.
Everything is ready, wait for 2 minutes to make the appearance slightly dry.
Brush the pan with a thin layer of oil (very thin) with a kitchen towel. Fry the rice balls on both sides over medium heat (to make the sauce sticky).
Brush with comprehensive seasoning. Fry both sides for about 2 minutes until fragrant. I have a fake chance that three sides are slightly fried ~ I can omit it ~ (hmm ... you see that ~5 becomes 4 ~ because 1 is broken ...)
You can wrap it in seaweed when you eat it.
Another kind of rice ball with exposed stuffing. Wrap the rice balls directly by hand (you can put some salt on your hands to avoid sticking or use heat-resistant plastic wrap). Yes ~ that's what you think ~ it looks good without wrapping it ~ deliberately revealing the delicious stuffing.
As shown in the picture (remember to show the beautiful stuffing)
Just fold the hem beautifully (you can wait for the seaweed to regain its moisture, so it won't break)
Disgraced rice balls are still delicious ~ they can be made into Japanese salmon tea-soaked rice ~