Steamed eggs with minced meat, this dish is simple and delicious, suitable for all ages. The iron content in lean meat is relatively high, and it is beneficial for human body to absorb, which is stronger than jujube in enriching blood. Mushrooms are rich in iron, riboflavin and calcium, which can also make your skin more shiny and elastic. Eggs contain protein, fat, vitellin, lecithin, vitamins, iron, calcium, potassium and other minerals needed by human body.
Ingredients: tenderloin, mushrooms, eggs
Practice:
1. Clean tenderloin and chop it into minced meat. Put it in a bowl, cut 2 mushrooms into minced meat, and put it into the meat stuffing. Then cut some chopped green onion and add it.
2. Beat the eggs into a bowl. Then separate the egg white from the yolk, pour the egg white into the meat stuffing, add some soy sauce, oyster sauce and pepper, and then stir well. Take a plate and brush it with a brush to avoid sticking to it. Then press the meat stuffing into patties. Then put the yolk on it.
3. Add water to the steamer. When the water boils, put it in and steam for 15 minutes.
After steaming, sprinkle some chopped green onion to decorate it.
Stewed radish with beef brisket
Eat radish in winter and ginger in summer, and don't bother the doctor to prescribe. White radish is a common vegetable in winter. The nutritional value of radish is higher, which can improve immunity and improve the digestive function of the stomach. Beef is rich in nutrition, which can improve the body's disease resistance, recuperate blood loss, repair tissue and nourish the spleen and stomach. Beef brisket with radish is not only a delicious dish, but also a nutritious tonic.
Ingredients: 750g of beef brisket, 400g of radish, 2 tablespoons of Hou sauce, 1 spoon of peanut butter, 1 piece of South fermented bean curd, 2 tablespoons of fermented bean curd, soy sauce, ginger and garlic, dried tangerine peel, cinnamon, star anise, fragrant leaves, dried peppers, and several crystal sugar.
Production process:
Wash the brisket with blood first, then blanch it in cold water. Pour a little white wine to remove the fishy smell when blanching.
Blanched beef brisket, clean with cold water, and cut into pieces for later use.
Then prepare a bowl of sauce: add 2 tablespoons of pillar sauce, 1 tablespoon of peanut butter, 1 piece of south fermented bean curd, 2 tablespoons of fermented bean curd, and then stir well.
Pour oil into the pot. When the oil is hot, put the ginger slices and garlic down and saute until fragrant. Then put the brisket down and stir-fry until fragrant.
Stir-fry the beef until it turns white, pour in a little white wine, then pour in a proper amount of soy sauce and stir well. After stir-frying, pour in the sauce.
Stir-fry evenly, then add warm water, which should not exceed the amount of brisket. Cover and bring to a boil. After the brisket is boiled, transfer it to the casserole.
Then add dried tangerine peel, cinnamon, star anise, fragrant leaves, dried peppers and a few crystal sugar. Stir well.
Cover, first boil over high heat, then turn to low heat 1 half an hour. Peel the radish and hob it. After the brisket has been simmered for 1 hour and a half, put the sliced radish into it.
Cover and stew for another half an hour, and the stew is ready.
Braised dog meat
Since ancient times, there have been folk proverbs such as "eating dog meat is warm and warm, and you can spend the winter without a quilt" and "Dog meat rolls three times, and the gods are unstable". Dog meat is not only high in protein content, but also excellent in protein quality, especially with a large proportion of globulin, which plays an obvious role in enhancing the body's disease resistance, cell vitality and organ function. Eating dog meat can strengthen people's physique, improve digestion, promote blood circulation and improve sexual function. Eating it often in winter can enhance the cold resistance of the elderly.
Ingredients: 2 kg of dog meat, fragrant leaves, dried tangerine peel, star anise, cinnamon, pepper, ginger slices, green onions and dried peppers.
Production process:
Wash 2 kg of dog meat, control dry water, chop it into pieces and bowl it; Heat the pan to remove oil, pour ginger slices and scallions, stir-fry slowly with low fire, then stir-fry fragrant leaves, dried tangerine peel, star anise, cinnamon and pepper, pour dog meat and stir-fry over high fire, stir-fry the water in the dog meat, and stir-fry the oil in the dog meat.
Stir-fry dried Chili peppers with dog meat, stir-fry the aroma of Chili peppers, stir-fry the dryness of Chili peppers, pour in an appropriate amount of Erguotou wine after the Chili peppers are fried, cover the pot and stew for 10 second, add an appropriate amount of salt and stir-fry, and pour in an appropriate amount of flooded dog meat.
After the fire boils, pour it into the pressure cooker, put it in the air for 20 minutes, slowly deflate, open the lid, pick out the dog meat, ginger slices and pour out the soup, and don't want the rest.
Cut an appropriate amount of garlic sprouts and garlic cloves, heat the pot to remove oil, add garlic seeds and stir-fry slowly until the garlic seeds are fragrant and cooked, add dog meat and soup, add an appropriate amount of dried pepper, stir-fry evenly and collect juice with high fire.
Cut an appropriate amount of garlic sprouts and garlic cloves, heat the pot to remove oil, add garlic seeds and stir-fry slowly until the garlic seeds are fragrant and cooked, add dog meat and soup, add an appropriate amount of dried pepper, stir-fry evenly and collect juice with high fire.
When the soup is almost collected, add a proper amount of soy sauce and chicken essence and stir-fry evenly, and continue to collect the juice on high fire. When the soup becomes very sticky and quick-drying, add garlic sprouts and stir-fry on high fire to get out of the pot.