The practice of beef tendon brain hot pot;
1,1500g of beef, beef tendon, plate tendon and meat tendon, cut into pieces of about 3cm;
2. Cut the potatoes into long sections along the knife, cut the carrots into thick sections, and wash the mushrooms;
3. Mix sesame paste, chives, fermented milk and Chili oil according to taste to make seasoning dip;
4. Boil the base oil in a large iron pan, stir-fry ginger slices, garlic cloves, onion segments and bean paste, and add half a pot of water to boil;
5. Put all the cooked hamstrings into the pot, add proper amount of chicken essence, monosodium glutamate, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin and other seasonings, and fire;
6. After boiling, simmer for 4 hours with low fire, and then simmer for a few minutes after turning off the fire;
7. Spread the potato pieces and carrots on the bottom of the big casserole, add a little mushrooms, and put the cooked gluten into the big casserole to continue stewing. You can eat it when it is boiled. At the same time, you can rinse your mouth while eating.
Tenderness means that the meat with tendons is difficult to chew and stew. In addition, the mind is full of brains, especially recipes. Jintou Banao is made of 5 kinds of Chinese herbal medicines, including beef, beef tendon, tripe, beef heart tube, beef tendon, Joy Niu tendon and 15. It is spicy but not dry, warm but not fire, and has the effects of strengthening body, strengthening brain, improving intelligence, stimulating appetite, invigorating spleen, relaxing muscles and tendons, promoting blood circulation and beauty beauty. Through the perfection and improvement of R&D department of Beijing Taihaowei Company, it has formed the characteristics of harmonious fragrance, spicy, fresh taste and long aftertaste.
Gentle and banao
Ingredients: fresh beef bones, tripe, sausage, beef lung, beef heart, beef louver, beef lung and radish.
Accessories: star anise, tsaoko, dried tangerine peel, cinnamon, dried Chili, cumin granules and Chili noodles. Construction style: (1) fresh beef bones, beef offal and radish cut into pieces; (2) Pot bottom soup (star anise, tsaoko, orange peel, cinnamon, dried chili, cumin, chili noodles and soy sauce) is wrapped in gauze; (3) Put the cut materials into boiling water, skim off the floating foam until the meat is white and red, filter out the soup, add clear water, and put the radish into a pressure cooker to cook for 15 minutes; (4) Cook the beef and beef offal with low fire for 30 minutes until they are crisp but not rotten, and add the sauce made of monosodium glutamate, Chili oil, soy sauce and pepper noodles. Features: Spicy but not dry, warm but not fire. It has the effects of strengthening body, strengthening brain, improving intelligence, stimulating appetite, invigorating spleen, relaxing muscles and tendons, promoting blood circulation and beauty beauty. After continuous improvement, it has formed the characteristics of fragrant, spicy and fresh, with coordinated flavor and long aftertaste.
Warming and nourishing brain method
Ingredients: beef tendon, beef tendon, beef, beef tendon, potatoes, mushrooms, carrots, frozen tofu, beef balls, various vegetables and other rinse products. Seasoning: onion, ginger, garlic, salt, chicken essence, vegetarian dishes, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin, sesame paste, chives, fermented milk, Chili oil and bean paste. Preparation materials: 1, beef, beef tendon, plate tendon and meat tendon, totaling1500g, cut into 3cm pieces. 2, potatoes cut into long sections along the knife, carrots cut into thick slices, sprayed with mushrooms and washed. 3. Sesame paste, chives, fermented milk and Chili oil are mixed according to the mouth and stomach to construct a seasoning dip. Cooking method: 1. Heat the base oil, stir-fry ginger slices, garlic cloves, onion segments and bean paste, and add half a pot of water to boil. 3. Put all the cooked Toona sinensis into the pot, add proper amount of chicken essence, miso, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin and other seasonings, and bring to a boil over high fire. 4. After boiling, simmer for 4 hours, and then simmer for a few minutes after turning off the fire. 5. Spread potato pieces and carrots on the bottom of the casserole, add a little mushroom spray, and put the cooked gluten into the casserole to continue stewing. You can eat it when it is boiled. At the same time, you can rinse your mouth while eating.