Ingredients: 2 tendons of money.
Seasoning: 2 tablespoons (about 50g) of soybean sauce, 30g of soy sauce, 50g of soy sauce, 5g of salt, half a green onion, ginger 1 block, cinnamon 1 block, 4 dried red peppers, galangal 1 block, 2 star anise, 4 fragrant leaves and grapefruit peel/block.
1. two money tendons, and the selection method is shown in the above four points;
2. Soak the money tendon in cold water for half an hour, and soak as much excess blood as possible;
3. Seasoning is ready. soybean sauce is essential for sauce beef. If there is no soybean sauce, it can be called braised beef. Green onion, ginger, cinnamon, star anise, fragrant leaves, dried red pepper, soy sauce, soy sauce and salt are all essential. Others in the seasoning list, such as Amomum tsao-ko, can be increased or decreased according to preferences;
4. Put money into the cold water pot, and turn to medium fire when the fire is boiling;
5. Skim the emerging floating foam with an oil skimmer. This process will last about 5-8 minutes, depending on the size of the heat and the amount of meat;
6. After skimming the floating foam, put the seasoning in step 3 into the pot;
7. Two tablespoons of soybean sauce are poured into the soup, and soybean sauce can be bought in the supermarket;
8. Stir in the soup for a few times with a spoon for dipping sauce, so that the yellow sauce is dissolved in the soup, and turn to high heat. When the soup is about to boil, turn to low heat, cover the lid and stew for about 1 hour, depending on the tightness of the pot and the taste you like;
9. This is the money tendon that has been soaked for 1 hour for 20 minutes, and has been "attacked" into two meat balls from the original long and narrow shape; Don't take it out, soak it in the soup for at least 3 hours, and then take it out when the soup is completely cooled and the meat is full of flavor; The money tendons that are fished out can be sealed separately in bags and better sliced after being refrigerated in the refrigerator;
10. This is the money tendon sliced after cold storage. The tendon and meat are criss-crossed, and the natural grain is very beautiful; After cold storage, even thin slices will not be scattered, and because they are soaked in soup for several hours, even if the meat is very tight, it is very tasty;
1 1. Beef slices can be eaten directly or used as a hot and sour dip to add flavor. Hot and sour dipping sauce: minced shallots, minced garlic, vinegar, soy sauce and Chili oil, and stir well.
I used four kinds of fruits and vegetables-arugula, cucumber, spherical lettuce, tomatoes, and a few nuts-pecans. The whole dish is tender, refreshing and crispy, and you can also replace the ingredients inside. Every day, a small dish is eaten with flowers, and the whole family has a good appetite!
Ingredients: 20g of pecan, 20g of arugula 1 stick, 20g of cucumber 1 root, half of spherical lettuce, 20g of tomato 1 piece, 20g of salt 1 gram and 20g of red grape vinegar.
1. The main ingredients are ready: salt-free pecans, arugula, cucumber, tomato and lettuce are cleaned;
2. Cut the arugula into inches;
3. Only half of the cucumber is used, cut in half vertically, and then sliced;
4. Shred spherical lettuce;
5. Cut the tomatoes into thick slices;
6. Put several vegetables and fruits into a large bowl and sprinkle a little salt;
7. Pour in red grape vinegar, or you can use other fruit vinegar or white rice vinegar instead. In short, use vinegar with light color and refreshing taste;
8. Pour in the salt-free pecans and serve after stirring.
A small plate of tofu is unremarkable. Follow me to make brine tofu, which is tasty and juicy. It is more popular on the table than chicken, duck and fish, and it is eaten up in a blink of an eye.
Ingredients: Beidoufu 1 kg, 2 eggs, a little vegetable oil, soy sauce, soy sauce, oyster sauce, salt, star anise, pepper, dried red pepper, fragrant leaves, tsaoko, cardamom and water.
1. Beidoufu is hard and relatively solid, and is cut into thick slices 1 cm thick and 5 cm square;
2. Pour a little oil into the frying pan, spread the tofu slices in the pan, and fry golden on both sides with low heat to form a hard skin;
3. Spices such as star anise, pepper, dried red pepper, fragrant leaves, Amomum tsao-ko, and cardamom are put into a small pot with appropriate amount of soy sauce, soy sauce, oyster sauce, salt and water, and boiled over high fire;
4. Put the fried tofu slices into the seasoning pot and cook them on medium and small fire for 10 minutes to taste and color; Conveniently, I put two boiled and peeled eggs together;
5. Turn off the fire and soak the tofu slices in the soup for at least 30 minutes. If you want to fully taste it, soak it for one night, and the taste is almost completely inhaled into the tofu;
6. It can be eaten directly or cut obliquely into large pieces, which is more beautiful after being placed on the plate.
Simple Aauto Quicker New Year's dish, kelp silk with bowl of juice, mixed, hot and sour appetizer, very refreshing and delicious. The plant fiber of kelp can help clear the intestines and detoxify, and it can also make the stomach comfortable. It is also a good oil-scraping diet.
Ingredients: kelp silk, balsamic vinegar, soy sauce, salt, millet spicy, garlic and chives.
1. Put dried kelp into the basin;
2. Rub it with clear water for several times, wash off the sand and attachments on the surface until the water is clear, and soak the kelp silk with enough cold water until it is soft;
3. Boil kelp silk in a cold water pot, put a spoonful of vinegar and cook for 5 minutes, then turn off the fire and cover it, and let it cool naturally; This method saves time and energy, and it can also make kelp soft and chewy. Don't take it out and wash it with cold water. It will be hard when it is washed, and it will be hard to chew when it is hard.
4. Chop the shallot, cut the millet into circles, and pat the garlic into pieces;
5. Take a bowl, put minced garlic and millet into the bowl, pour in a proper amount of balsamic vinegar, soy sauce and a little salt, and mix well. You can pour Chili oil or sesame oil according to your taste, and you don't have to pour oil if you want to eat refreshing;
6. Take out the cool kelp and put it into a dish, pour the juice on it, mix well and marinate for half an hour before eating. It is very tasty, and the longer it takes to soak, the more delicious it becomes. Sprinkle the chopped chives on it before eating. The dark green kelp with the light green chopped chives is very beautiful.
This crystal hoof jelly, Q-elastic and smooth, accompanied by hot and sour dipping sauce, has a unique flavor. The finished product resembles the frozen meat in the north, suitable for all ages, and the method is simple and easy to learn.
Ingredients: 2 trotters.
Seasoning: star anise 1 piece, pepper 1 pinch, scallion 1 piece, ginger 1 piece, appropriate amount of salt, 30g of cooking wine and appropriate amount of clear water.
Toad jelly dip: garlic, chopped green onion, soy sauce, vinegar, salt and Chili oil.
1. Remove the hair visible to the naked eye from the pig's trotters and burn them with fire;
2. After cleaning, put it into a pressure cooker, and add star anise, pepper, onion, ginger, salt and cooking wine;
3. Pour a proper amount of cold water, because the pressure cooker loses less water, so the amount of water should not be too much, which is about 3 fingers thicker than the trotters.
4. Cover the lid, after the fire is heated, SAIC will turn to medium fire, turn off the fire after 1 hour, open it after natural pressure relief, and the pig's trotters are completely deboned;
5. Get started directly and pinch out the big and small bones. Some small bones are only the size of soybeans, so they must be pinched out to prevent danger when eating too fast; Cut large pieces of skin and muscle into small pieces;
6. Put the hoof flower into the glass fresh-keeping box, then scoop in a proper amount of pig's hoof soup and stir it evenly with a small spoon to make the hoof flower evenly distributed in the box; Cover after cooling, and refrigerate for several hours until frozen;
7. This is the frozen hoof flower jelly with a thick layer of oil on the surface, which is scraped out with a small spoon;
8. Buckle the hoof flower upside down on the chopping board, cut it into thin and even slices or blocks with a sharp knife, and dip it in garlic vinegar juice for eating.
A very simple dish looks boring and tastes crisp and slightly sweet. Except for lily, which is not in fall in price all the year round, celery and carrots are too "mainland" to be served in a few minutes with simple sesame oil and salt seasoning.
Ingredients: celery 1 tree, 2 lilies, carrot 1 root, a little salt, a little sesame oil.
1. Materials are ready: celery is tender, carrots are peeled, and fresh lilies are appropriate;
2. Peel off the fresh lily layer by layer, gently wash it twice with cold water, blanch it in a boiling water pot and take it out, which will be more crisp and tender after cold water;
3. The celery and carrot are cut obliquely, then sliced like an eye, blanched in boiling water to change color, and the cold water is taken out to keep the color bright and the taste crisp and tender;
4. Lily, celery and carrots are put into a large bowl, and a little salt is sprinkled according to taste;
5. Sprinkle a little sesame oil or olive oil and mix well.
Glutinous rice lotus root is a snack that many people like to eat. In fact, we can cook it at home by ourselves, adding 2 spoonfuls of brown sugar is sweet in taste and more rosy in color.
Ingredients: 2 knots of lotus root, glutinous rice and 50g of brown sugar.
1. Cut the skin of two lotus roots and clean both ends with a knife;
2. The glutinous rice is soaked 4 hours in advance;
3. Cut a knife at one end of the lotus root about 3 or 4 centimeters;
4. Stuff the soaked glutinous rice into the hole of the lotus root, and both sections of the lotus root are filled with glutinous rice;
5. Reconnect the two lotus roots together and tie them firmly with toothpicks;
6. Put the brown sugar into the pot and melt it with hot water, pour it into the rice cooker, and put in two glutinous rice lotus roots. The water has not passed through the lotus roots;
7. Select the "standard stew rice" gear;
8. The brown sugar juice is very thick, so don't waste it. It's great to slice it and dip it in or pour the juice after cooling!
This dish is crisp, fresh and tender, full of water, not high in calories, and the method is super simple. Serve it directly!
Ingredients: half a lettuce, a little salt, and a moderate amount of crude oil.
1. Half a lettuce is peeled off and cleaned;
2. Wipe the long filaments with a wire wiper;
3. Mix a little salt, let stand for 2 minutes to eat, and a drop of oil is very refreshing and crisp;
4. If you like spicy food, you can put two spoonfuls of crude oil to make it spicy, which is called a pleasure. Crude oil is a specialty of Guizhou. Besides wrinkled peppers, there are peanuts, ginger, garlic, pepper and other ingredients, which are full of spicy flavor, so two spoonfuls will make the finishing touch to this refreshing dish.
Today, this dish, half a cucumber, 1 black fungus, 1 carrot, didn't put a drop of oil, but the family enjoyed it very much!
Ingredients: soaked auricularia auricula 1 stick, carrot 1 root, cucumber half root, garlic cloves, sugar 1 teaspoon, salt, light soy sauce and vinegar.
1. After the auricularia auricula is soaked, blanch it;
2. Scrape off the skin of the carrot and wash the cucumber;
3. Black fungus is cut into thick silk;
4. Cut cucumber into thick shreds;
5. Cut carrots into filaments;
6. Garlic is smashed and chopped;
7. Put all the materials into a large bowl, add a spoonful of sugar, salt, soy sauce and vinegar;
8. Mix thoroughly.
The elbow flowers and slices in the north are cold to eat, so even if you eat one, you won't feel tired. Finally, mixing garlic vinegar juice is the icing on the cake!
Material: front elbow 1 piece
Seasoning: green onion 1 tree, ginger 1 piece, cinnamon 1 piece, 2 star anise, fragrant leaves 1 piece, 3 dried red peppers, Amomum villosum 1 piece, 3 nutmeg, 4 ginkgo, appropriate amount of salt and soy sauce.
Dip juice: garlic, garlic, soy sauce, vinegar, Chili oil.
1. The elbow is deboned, and the skin of the elbow can be cut vertically, so that although it is not a complete barrel shape, it can be more delicious;
2. Seasoning is ready, which can be adjusted according to taste, but not too much, so as to prevent excessive seasoning from producing traditional Chinese medicine flavor;
3. Put the elbow meat into a cold water pot, boil it over high fire, and skim the floating foam until it is clean;
4. Pour seasoning, salt, soy sauce and a little soy sauce into the soup;
5. After the fire is boiled again, turn to low heat, cover it and simmer for about 2 hours. You can check it several times in the middle. If the soup is reduced, you can heat the water;
6. Stick the thickest part of the meat with chopsticks, and you can turn off the fire if you can easily stick it through. Don't take out the elbow meat first, and soak it in the soup for 2 hours to absorb the soup flavor;
7. Cut a fresh-keeping bag and put the elbow skin down in the fresh-keeping bag. There is more lean meat on the surface, so it can be cut flat with a knife to make the surface smooth;
8. Wrap the fresh-keeping bag so that all the skins face the outside, tighten the fresh-keeping bag a little and turn it around to make it a ball;
9. Until all the meat is wrapped in the skin, tighten the mouth, face down, put it in a bowl, and put it in the refrigerator for several hours to shape and make the elbow meat tight;
10. This is a finalized elbow, and it is very round.
1 1. Cut the elbow ball into two pieces, regardless of the glistening fat, which is fat but not greasy, tender but not slippery, and the lean meat is soft and chewy; Cut it into thin and thick slices;
12. Use garlic, chopped green onion, balsamic vinegar and raw rice to draw a dip, and if you can eat spicy food, add a few drops of Chili oil. What a relief!
This dish is instant in the mouth, mixed with lactone tofu and preserved eggs and vinegar, and has a good taste and flavor.
Ingredients: lactone tofu 1 box, 3 preserved eggs, shallots 1 tree, garlic 1 petal, fresh ginger 1 piece, red pepper 1 piece, 30g of light soy sauce and 20g of rice vinegar.
1. Four corners at the bottom of the lactone tofu box, cut off a small piece with scissors;
2. Lift the box up gently by hand. Look, the demoulding is complete and there is no damage; Cross-cut the tofu with a knife, and then cut it vertically into small squares;
3. Peel the preserved egg, take a sewing thread and rinse it with water, put the thread at one end of the preserved egg, and gently pull it down, and the thread will divide the preserved egg into the desired equal parts;
4. Chop shallots, garlic, ginger and red pepper respectively;
5. Take a small bowl and pour a proper amount of rice vinegar into the bowl;
6. Pour a proper amount of soy sauce and add salt according to taste; Mix soy sauce and vinegar evenly;
7. First put the tofu in the middle of the plate;
8. Then put the preserved eggs around into flowers, sprinkle the minced onion, ginger, garlic and pepper evenly on the tofu, and pour the bowl of juice on the tofu.
A refreshing side dish, a unique ingredient in Beijing, has a beautiful radish in the heart, a green skin and a red heart, and a crisp and sweet taste. It is most suitable for raw or cold salad. Add a little salt, sugar and vinegar to the cold salad, so it is sweet and sour, and the more you eat, the better your appetite!
Ingredients: green radish with red heart 1 piece, salt 1 spoon, sugar 1 spoon, proper amount of apple vinegar and proper amount of rice vinegar.
1. Clean the radish;
2. Wipe it into slender silk with a silk wiper;
3. Put a spoonful of salt and mix well, let it stand for 2 or 3 minutes, and kill the radish with a little water;
4. Put the right amount of sugar;
5. Pour some apple vinegar, the taste is more refreshing, if not, this step can be omitted;
6. Have some rice vinegar, which is more sour and refreshing, and mix well.
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