Braised Beef Whip is a traditional dish, belonging to Lu cuisine. The color of this dish is jujube red, the bullwhip is soft, mellow flavor, first wash the bullwhip, cut open the outer skin and scald it with boiling water, fish it out and tear off the outer skin, wash it and put it in the pot. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, pepper, until the bullwhip is cooked, fished out of a broken in half, the urethra is removed, cut into 4 to 5 cm long section. Frying spoon on a high flame, the cooked large oil is hot, add 50 grams of green onions, 25 grams of ginger and garlic cloves stir-fried aroma, add cooking wine, soy sauce, and then add chicken broth sugar, monosodium glutamate, salt, with sugar color will be adjusted to the soup wang red, the bullwhip into the soup simmered with a gentle fire until the soup is dry and thick, picking out the green onions

Chinese Name

Braised Beef Whip

Main ingredients

Bullwhip

Bullwhip

Category

Lu Cuisine

Flavor

Mellow

Difficulty

Medium

Fast

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Ingredients Preparation Procedure

Introduction

Recipe Name Braised Beef Whip

Originally from All Cuisines

Flavor Profile The color is jujube red, the bullwhip is soft, the flavor is mellow

Raw materials

Main ingredient: bullwhip 1 kilogram. Seasonings 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, monosodium glutamate, 5 grams of sugar, 6 grams of salt, 15 grams of cooking wine, 40 wet starch, peppercorns, sugar color a little bit, 100 grams of green onion, 20 grams of garlic cloves, 50 grams of ginger, 500 grams of chicken broth.

Making process

Function: tonifying the kidney and Yang, benefiting the essence and marrow.