After eating beef offal, you can eat eight-treasure porridge

Beef offal hot pot

Ingredients

500 grams of beef offal, 1 Chinese cabbage, beef 200 grams of oil, 70 grams of minced ginger, 80 grams of green onions, A. 15 grams of Sichuan peppercorns, 2 teaspoons of spicy watercress, 50 grams of dried chili peppers, 10 grams of tempeh, B. 50 grams of fermented rice wine, 100 grams of rock sugar, 4000 ㏄ beef stock, 1 salt Teaspoon

Method

1. Put the beef offal into the pot, add water that covers the surface of the ingredients, cook over high heat for 10 minutes, take out, wash and set aside.

2. Put butter, minced ginger, Sichuan peppercorns, and spicy bean paste into a pot and stir-fry over low heat for 5 minutes. Add dried chili peppers and black beans and stir-fry over low heat for another 3 minutes.

3. Add seasoning B and beef offal from method 1, cook over low heat for 2 hours, and finally add chopped cabbage and scallions to finish.

Eight Treasure Porridge

Recipe Introduction: Various nuts, beans, and cereals rich in protein, dietary fiber, and vitamins are slowly simmered over low heat. It is fragrant, glutinous, and sweet, nourishing the stomach and nourishing the skin. .

Ingredients

50 grams of red beans, 300 ml of purified water, 20 grams of peanut kernels, 15 grams of dried lotus seeds, 50 grams of dried red dates, 50 grams of seedless red raisins, 180 grams of glutinous rice, 50 grams of black rice, 15 grams of pine nuts, 2200 ml of purified water, 100 grams of rock sugar

Method

1. Wash the red beans and peanuts, soak them in water for 2 hours, and pour away the water , then put it in a small pot, add 300 ml of water to cover, cook over medium heat for 30 minutes, then turn off the heat. Reserve the bean soup. Soak the lotus seeds in water for 2 hours and remove. Remove the lotus core. Wash the red dates and remove the core. Wash the raisins.

2. Wash the glutinous rice and black rice, soak them for 2 hours, and drain.

3. Take a large soup pot, add red beans, peanuts and boiled bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and bring to a boil over high heat. Place two chopsticks horizontally on the pot, place the pot lid on the chopsticks, turn the heat to medium-low, and cook for 1 hour and 20 minutes. During this time, stir occasionally with a spoon to avoid sticking to the pot. Add rock sugar, stir slightly, and cook over low heat for 30 minutes.