Ingredients: 80 grams of lamb leg, 500 grams of ox tail bone, 50 grams of tofu, 50 grams of vermicelli (dried), 30 grams of spinach, 20 grams of tomatoes, 15 grams of coriander, 2 seasonings, onions, 1 ginger, appropriate amount of Sichuan peppercorns, 5 grains of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of water, appropriate amount of mutton
How to make noodle soup 1. Put cold water, ginger slices, and ox tail bones into the pot and cook together. After removing the blood and odor, wash and set aside. 2. Put the ox tail bones, green onion segments, and ginger slices into the soup pot, pour in cooking wine, and bring to a boil over high heat.
3. Keep the high heat for 10 minutes, then turn to low heat and simmer slowly for 3 hours. 4. After stewing good ox tail bones, the soup will be thick and white. Adding ginger slices and green onions can remove the fishy smell, and it is very nutritious. 5. At the same time, another
Boil a pot of water and cook the sweet potato vermicelli until cooked. 6. Use a meat mallet or the back of a knife to pat the lamb hind leg until soft and cut into thin slices.
At the same time, prepare tofu, tomatoes, seasonings, etc. 7. Prepare the original beef bone soup in the pot. You can add a few peppercorns to enhance the flavor, or you can leave it out. 8. After the soup is boiled, add vermicelli, tomatoes, and tofu and cook for 10 minutes. 9
.Then pour in the sliced ??mutton and keep it boiling over high heat. 10. The mutton will be cooked in about 3 minutes. If it is frozen thinly sliced ??mutton, blanch it like a hot pot and then turn off the heat. 11. Then pour in the light soy sauce.
Add salt, green vegetables or coriander and the pot is ready. Diet tips 1. Autumn fat should be added step by step in autumn. For mutton that is warm in nature, don’t eat too much in autumn. The mutton soup originally used in snacks can be replaced with beef bone soup.
Or oxtail soup.
2. Inspired by the Jianghu Barbecued Pork in "An Ran Ecstasy Rice", when it comes to the tendons being broken by internal force, the meat becomes tender and juicy. You only need to master three factors to achieve it. First, beat it with a meat hammer to make it soft and juicy.
The muscle fibers are broken. Secondly, starch is used to lock the meat juice and moisture. Thirdly, the heating time is fast and short.
Diet tips: mutton nutrition and dietary taboos: 1. Mutton is hot in nature and can nourish yang and qi. Eating mutton in moderation after the beginning of autumn is of great benefit to warming and nourishing the body.
Mutton is rich in calcium and iron, higher than pork and beef, and the meat is tender and has less fat and cholesterol.
2. Mutton is not suitable for people who often suffer from mouth and tongue erosion, red eyes, dry and painful throat, swollen and painful gums, irritability, bitter mouth or often feel dry mouth during this season.
3. It is not suitable for people with a constitution of yin deficiency and excessive fire, who are prone to getting angry.
It would be more suitable to eat mutton when taking supplements in winter.
Dishes featured on Jianghu include Yang Guo's self-created martial arts secret "Sadly Ecstasy Palm". Its moves are very different from ordinary martial arts, but its internal strength is profound and its power is extraordinary.
Different from other martial arts of Jin Yong School, Ecstasy Palm has risen to the level of artistic conception. Only when the heart and mind are in harmony can the strongest skill be exerted.
This reminds me of the classic scene performed by the funny Star in "The God of Cookery". Due to the failure of the Buddha jumping over the wall prepared for the competition, Star must make a dish within two minutes, and this dish turned out to be "
"Sadly ecstatic rice." The judge exclaimed, "The gravy of the barbecued pork is sealed in the fibers, like rivers converging. The tendons inside are broken by internal forces, and the entrance is extremely loose. There are no adjectives in the world to describe it." When the judge Lao Lei!
While Zong Heng was admiring, the God of Cookery revealed the secret with his last words. In fact, there is no God of Cookery at all. As long as we work hard, everyone can be the God of Cookery.
Whether it was due to his martial arts skills or because of that moment of ecstasy, this scene in the movie has always been unforgettable for me.
The words of the God of Cookery suddenly reminded me that cooking food is just like being a human being. There is no need to be opportunistic or take shortcuts, even if it will bring you short-lived glory.
Just like a luxurious and gorgeous meal piled with seasonings and techniques, the pleasure after chewing on the tip of the tongue will bring about a moment of bubble-like disillusionment. Sometimes the most primitive and authentic taste can only be realized when you feel the taste of heart.
It is also a pleasure to taste a dish carefully, understand the history and story behind the food, master the changes and combinations of ingredients, and then copy it carefully.
Just like I have recently become obsessed with the Northwest cuisine of Xibei. Every time I eat it, I immediately practice cooking it at home. I am especially curious about the rich and varied methods of beef and mutton in the Northwest.
Beef and mutton steamed buns, grilled lamb chops, and stewed lamb are all available.
This mutton noodle soup is a famous snack from the Northwest. Locally, fat and strong Jie sheep are used. They are cut into pieces and put into the pot with clean water. When the meat is cooked, remove the bones and then boil the big bones over high heat.
Soup.
When eating, add various spices to the original soup, cook the vermicelli, and finally cover with mutton slices, sprinkle with coriander, green onions and peppers.
The mutton is cooked but not rotten and has a bit of toughness. The soup is fresh, mellow and red, spicy and refreshing. It is fat but not greasy. The thick mutton soup can not only replenish deficiency and blood, appetize and strengthen the spleen, but also
Removes dampness, avoids cold, and warms stomach cold.