Ingredients for stewed pork chops with papaya and snow: some pork spine (what I often call keel), one snow fungus, one papaya, five or six red dates, two small Hericium mushrooms, a few slices of ginger, and a little salt.

Efficacy: Clear dryness and moisturize the lungs, strengthen the stomach and promote body fluids.

Method: Wash the pig spine, chop into pieces, drain away the blood, wash and peel the papaya, remove the seeds, cut the papaya into square shapes, soak the snow fungus in warm water, wash, and divide into small florets.

Soak in warm boiling water, wash, divide into small florets, wash the red dates, and put the pig spine, papaya, red dates, and ginger slices that have flowed through the water into a pot of boiling water.

After boiling over high heat, skim off the foam.

Simmer over low heat for 2 or 3 hours. Add snow fungus and Hericium and simmer for another hour. Adjust salt before serving.

How about it? The beautiful and nutritious papaya, snow fungus and pork bone soup looks very tempting!

The material is high-quality tenderloin (if there is fat, it will taste crispy but not greasy, if it is too lean, it will taste old).

Bread flour (can be replaced by steamed bun flour, preferably the one without added sugar): knead the bread or steamed buns (steamed buns) into powder, dry it in the sun, and store the unused portion in a sealed container for reuse next time.

Two eggs, sugar, chili oil (add or omit according to preference), Zhenjiang vinegar (because it is slightly sweet, Zhenjiang vinegar is best), soy sauce.

Method 1. Cut the tenderloin into large pieces (when buying meat, choose a larger one, so that it is easier to fry and looks better).

2. Beat two eggs in a bowl and stir well.

3. Put oil in the pot (salad oil is enough) and heat it until it boils.

4. Dip the meat slices in the beaten eggs, then dip them in bread flour, and fry in the oil pan.

5. The frying temperature is usually controlled by yourself. It is best to fry until golden brown. Generally, it is enough to see yellow (hard piece) in the pot, because the residual temperature can heat it to the optimal temperature.

6. At this time, you will see that the meat steak shape is basically good. After taking it out of the pot, use a knife to cut it against the meat grain (that is, if the meat grain is horizontal, you cut it vertically, otherwise, cut it horizontally), and finally cut it into long strips.

Good size.

7. Adjust the seasonings. Put soy sauce, Zhenjiang balsamic vinegar (vinegar is very important, it must be this kind), and a little sugar in a small bowl for dipping. If you like spicy food, you can add some chili oil, but this

It is a Jiangnan dish, and it is not recommended to add spicy food when eating it.

It tastes thin and tender, while the fat is crispy but not greasy. It has an excellent taste, is simple to prepare, and you usually eat less. It is a very suitable dish for entertaining guests at home. I recommend it here.

Stewed pork chops with Houttuynia Cordata cures yellow phlegm due to fever-------------------------------------------------

--200 grams of fresh Houttuynia Cordata, 500 grams of pork ribs.

Decoction and filter the Houttuynia cordata first, put the pork ribs into a cooking pot, pour in the Houttuynia cordata liquid, and start to stew. After the meat is cooked, add an appropriate amount of salt and MSG, drink the soup and eat the meat, and finish it in 2-3 times.

Eat 2 times a week.

It has the effect of clearing away heat, detoxifying and expelling pus.

It is suitable for cough caused by lung heat, yellow and thick phlegm, and cough with lung abscess and vomiting pus and blood.

-- Teach you a few tricks to cook steak. Method 1: First, marinate the steak with spices. Use whatever spices you like. Second, bake it in the oven for a few minutes (in fact, if you can do it, you don’t need to bake it); Third,

Step 1: Find a frying pan and lightly grease it with butter (it’s okay if you don’t grease it), put the steak on it and fry it briefly.

Forget one thing, when grilling or frying steak, use a smaller pan to make a sauce with butter and spices (use your imagination). This sauce can be poured on the side of the steak on the plate.

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The steak won't be too rare this way.

Finally, don’t do it at five o’clock. It’s best to wait until seven or eight o’clock. After dark, you need to have red wine and candles. You have to sit facing each other. You also have to put a small basket of flowers in it. Do whatever you like with the rest.

Well.

That's what the books say.

The beef should not be too thick. Beat it with the back of a knife. Marinate it with a little red wine and salt and minced onions for 20 minutes. Use olive oil. If not, use salad oil and add a little butter and bake over medium-low heat. Is there any shredded cheese?

It should be sprinkled with a little bit of cumin at the end.

By the way, you also need to find some carrots and onions, mince them into small cubes and sauté them in butter over low heat until fragrant. Add some marinade. If there is no marinade, forget about it. Add some red wine salt (the salt should be just right, not too salty) and let it boil for a while. Finally,

Thicken the sauce and pour it over the cooked steak.

Best served with some salsa and chili sauce.

Method 2: Ingredients: (Serves 2) 1. Raw steak.

4. Red wine.

2. Sea salt.

5. Dry spices (Italian Season).

3. Black peppercorns.

6. Olive oil.

Method: Pre-marination: 1. Sprinkle an appropriate amount of small grain sea salt on both sides of the steak (you can also use coarse salt if you don’t have sea salt) and freshly ground black pepper.