Food ingredients

Fresh tripe, crushed pine nuts and cooked sesame seeds. Sesame oil, salt, soy sauce, mature vinegar, sugar, pepper noodles, pepper noodles, onion, minced garlic, monosodium glutamate.

Food practices

Scrape off the black skin of beef venetian blinds, clean it, cut it into filaments, put it in a pot, add old vinegar and marinate for 10 minute, then add pine nuts, sesame seeds, monosodium glutamate, sesame oil and other seasonings and marinate for 15 minute.

Gourmet special

Hot and sour and delicious.

2. curry beef Baiye soup

Ingredients: 250g beef venetian blinds, 25g onion, 7.5g curry powder, 3g refined salt, 2g fresh king, 750g beef (bone) soup and 50g cooked lard.

Features: crisp and refreshing, delicious and appetizing.

Production method: 1. Put the wok on high fire, add cooked lard, and when it is 30% to 40% hot, add onion powder (onion is cut into small pieces and half a grain of rice) and stir-fry with low fire until it is fragrant and yellow. Remove the pan from the fire, stir-fry curry powder into curry oil, add beef soup, add salt, and boil for later use.

2. Wash the beef louvers several times, especially at the seams of each louver, cut them into filaments along the hem, cut them into 5-6 cm lengths, put them in a colander (three times), scald them for about 30 seconds, lift them up and pour them into a bowl, and then scoop them into beef soup.

Key operation: Cow leaves must be washed repeatedly (it is best to buy processed products), and the blanching time should not be too long or too short. The blanching time is too long, the product is not brittle, the blanching time is too short, and the product is not ripe.

3. Radish, beef and louver soup

Its basic characteristics are moistening lung, resolving phlegm, lowering qi and relieving cough. Lung dryness is characterized by cough, difficulty in expectoration or difficulty in breathing due to chest fullness, difficulty in eating or dry throat and choking.

Required materials: 500g tripe, 0g radish 1 000g, and dried tangerine peel1tablet.

working methods

(1) Wash radish and cut into pieces or horns; Soak tangerine peel in water to remove white, soak beef veneer in water for 3 minutes, remove and scrape black, wash and cut into pieces.

(2) Put tripe, radish and dried tangerine peel into a pot, add a proper amount of water, simmer until the radish is full and season for later use.

explain

This soup is clear and moist, reducing qi and relieving cough. Tripe in soup is also called tripe, which is sweet in nature and has the function of nourishing the spleen and stomach. Compendium of Materia Medica says that it can "tonify the spleen and stomach, detoxify and nourish the spleen and stomach", and Herbal Mengquan also says that it has the function of "strengthening the spleen and stomach and avoiding food accumulation injury". This product can nourish the stomach and moisten the lungs, which is the principle of "nourishing soil and generating gold". Radish, also known as radish, is sweet and cool, and contains glucose, hydrogenated pectin, pentose, adenine, arginine, choline, histidine, trigonelline, radish brain, vitamins (B, C), iodine, bromine, amylase, glucosidase, oxidase and catalytic enzyme. , can help digestion, qi and phlegm. Chenpi has the functions of regulating qi, resolving phlegm, strengthening spleen and strengthening stomach. Although its nature is warm and dry, its dosage is very small, and it is used with sweet and cool radish. The two restrict each other, so that the dried tangerine peel is spicy and fragrant, regulating qi and resolving phlegm, harmonizing but not drying, removing the fishy smell of beef skin, and also making radish clear and moist the lungs without drying, lowering qi and relieving cough without cooling. Combined into decoction, it has the functions of nourishing stomach, moistening lung, clearing lung-heat, resolving phlegm, promoting qi circulation and eliminating mass. It is a common soup for eliminating dampness and resolving phlegm. If the stomach is cold and the lungs are dry and coughing, you can add a proper amount of pepper to drink.

4. Explosion-proof shutters

Ingredients: tripe … 250g, salt … 3g, coriander … 75g, vinegar … 5g, chopped green onion … 10/0g, clear soup … 40g, Jiang Mo … 5g, cooked chicken oil … 25g, pepper … 2g, sesame oil … 50g.

Production method: 1. After cleaning the blinds, put them in a cold water pot, cook for 3 hours until 70% is rotten, and then soak them in cold water. 2. Spread the louver on the chopping block, remove the black outer layer, cut into pieces with a length of 5cm and a width of 1 .3cm, and cook for1min. Wash coriander and cut into 3 cm sections. 3. Pour the cooked chicken oil into a wok, heat it with high fire, add chopped green onion and Jiang Mo, stir fry quickly in the shutter for a few times, then add clear soup, refined salt, pepper, vinegar and coriander, turn it over a few times and pour sesame oil on it.

Note: 1, cut fresh coriander into segments, which has the best taste. 2. Boil the blinds to 70% maturity, add water to boil, and rinse with alkali. The dosage of alkali is1000g, and 20g of alkali is added. The purpose of adding alkali is to make the blinds more Bai Jie, relax the fiber body and make cooking easy to taste. 3. This dish requires quick cooking. When there is no soup, you can put all kinds of seasonings in a bowl, put them together, and then add coriander. Flavor features: 1, which is the most famous cooking dish in Beijing Hongbin Building. Its store was founded in Xianfeng, Qing Dynasty for three years, with a history of 130 years. Originally located in Tianjin, it was moved to Qianmen, Beijing on 1995, and then moved to the current site of West Chang 'an Avenue on 1963. This is a large Muslim restaurant in Beijing. 2, coriander, that is, leek, has existed since ancient times. Tu Benjun, a figure in Amin Dynasty, praised him in Notes on Wild Vegetables: "When you eat vegetables, you will take them with you. Smelly as meat, crisp as fermented grains. Carnivores are happy, eaters are harmonious, and I am fasting and sincere. " Or there are other kinds of canals in the western regions, which makes me want to eat. "It is rich in vitamins, n-decanal, nonanal and linalool. Cui Yuxi of Sui Dynasty pointed out in his book "The Classic of Food" that it can "regulate food and lower qi". In the future, I will collect all kinds of medicines, thinking that "sweating and rash, digestion and qi reduction" are often used by the people to treat acne and rash. " "Outline of Medical Forest" says: "Coriander can tonify the liver, clear the lung and disperse the knot. Publishing is like onion, but it specializes in treating qi. "In addition, coriander can also be used for beauty. "Compendium of Materia Medica" says: "Black spots on the surface, coriander decoction, wash it every day. "venetian blinds is a folded part of the inner wall of tripe. It is a special kind of muscle fiber, with crisp texture, special flavor and easy digestion. 3. This dish is crisp and tender, with rich coriander flavor, refreshing and not greasy, without juice and astringency, which is attractive to the appetite.

5, fruity pickled pepper beef louver!

Actually, it's tripe marinated with apples and parsley. Because I like beef venetian blinds with pickled peppers, but I hate the sour taste of pickled peppers. Add some apples and coriander, pickled peppers are still hot and sour, but they are fresher, more fruity and less pickled peppers. Very good!

Ingredients: cut the apple in half, which needs sweetness. For example, red is delicious, and hardworking comrades can peel it off to look better. I was lazy and didn't peel it.

Pickled peppers, chopped; Chop coriander; Shred onion; (the number can refer to the picture, almost! )

Boil beef venetian blinds in boiling water, remove and slice.

Practice: take the oil pan, add the apple slices after the oil is hot, and stir-fry until the apples are slightly soft and smell fruity; Then add pickled pepper, shredded onion and spicy watercress and stir fry slightly; Add tripe, stir well, season with salt, sugar and monosodium glutamate, and serve. The aroma is rich, spicy and sweet!

Actually, apples are mainly used for seasoning. If you don't like them, don't eat them. My boyfriend doesn't like the apples in it, but I like them very much!

6. Cabbage, beef and louver soup

[Ingredients] 500 grams of fresh cabbage, 250 grams of beef leaves, 3 slices of ginger and appropriate amount of sesame oil.

[production]

Wash fresh Chinese cabbage and ginger, soak beef to cover, wash and cut into pieces. Stir-fry ginger and tripe in an oil pan, add appropriate amount of water, boil over high heat, add cabbage and simmer for 1 hour, and season with fish sauce and monosodium glutamate.

【 Efficacy 】 Clearing away heat and relieving summer heat, appetizing and neutralizing. In Xia Yue, it is used for people who have a cold, thirst, fatigue and general malaise. Summer can also be used as a home-cooked dish.

7. Good silk blinds

The basic feature of this kind of fish is freshness. The fish is tender and delicate, dipped in Jiang Mo and balsamic vinegar, and it tastes delicious.

Basic materials: 750g of raw beef venetian blinds, 50g of wet starch 1 5g, 50g of soaked Flos Magnoliae, 50g of monosodium glutamate1g, 5g of dried red pepper powder1.5g, 3g of refined salt, 50g of beef soup, 2.5g of sesame, and 0g of scallion10g.

1. Divide raw beef venetian blinds into five pieces, put it into a bucket, pour boiling water, stir it continuously with a wooden stick for 3 minutes, take it out and put it on a chopping board, rub off the black film on it hard, rinse it with clear water, put it in a cold water pot and cook it 1 hour until it is 70% rotten, and take it out.

2. Tile the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5cm long, put it in a bowl, mix it evenly with 1 0g yellow vinegar and10g refined salt, rub it hard to remove the fishy smell, then rinse it with cold water and squeeze out the water.

3. The length of magnolia slices is slightly shorter than 0. Is it a 4-star harmony? Take a small bowl 1 block in the centimeter-long part, and add beef soup, monosodium glutamate, sesame oil, yellow vinegar10g, onion and warm starch to thicken.

4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put Flos Magnoliae and dried chili shreds into a wok and stir-fry for a few times, then stir-fry 2g shredded beef and refined salt evenly, pour in the prepared juice, stir-fry for a few times, and serve.

8. Open the beef blinds

Raw materials: 350g of black venetian blinds, 30g of coriander, 20g of cooking wine, 20g of onion, 20g of ginger, 25g of sesame paste, 5g of soy sauce, 5g of vinegar, 2g of tofu10g, 2g of sugar, 3g of monosodium glutamate, 5g of sesame oil and 5g of Chili oil.

Practice: Wash the black louver several times in clear water to remove the mucus on the surface. Cut into pieces with a width of 5 cm, and then cut into filaments with a width of 3 cm. Wash the onion and ginger, cut them into sections and slices respectively, and pat them gently with a knife. Wash coriander and cut into pieces. Put sesame paste into a bowl, add 10g cooking wine and soy sauce, and dilute sesame paste. Then add vinegar and tofu and mix well. Finally, add sugar, monosodium glutamate, sesame oil and Chili oil and mix well. Add coriander powder as auxiliary material. After the wok is on fire, add water (500g), cooking wine, onion and ginger. After the fire is boiled, put it into venetian blinds and stir with chopsticks. When the raw materials are heated evenly until they are cooked and slightly reduced in volume, they are taken out immediately, and the onion and ginger are removed, and eaten together with the auxiliary materials.

9, hair cow blinds

Ingredients: 750g of raw beef venetian blinds.

Special color: white color, like hair, crisp texture, salty, fresh, spicy and sour in one.

Material dosage:

50 grams of water-borne magnolia slices

Production method:

1) Preliminary cooking treatment Divide raw beef venetian blinds into five pieces, put them into a bucket, pour boiling water for soaking, stir them continuously with a wooden stick for 3 minutes, take them out and rub them hard to remove the black film on the surface, rinse them with clear water, put them in a cold water pot for 1 hour, and take them out. (2) Raw material molding: the beef veneers are laid flat on the chopping board one by one, the outer wall is removed, and cut into filaments about 5 cm long. The tip of the magnolia flower slice is cut into filaments slightly shorter than the beef louver, and the onion is cut into 2 cm long segments. (3) Pickling to remove fishy smell Put the shredded beef venetian into a bowl, add 1 0g yellow vinegar and10g refined salt, mix well, rub hard to remove fishy smell, rinse with cold water, and squeeze out water. (4) Mix beef soup, monosodium glutamate, sesame oil, yellow vinegar, onion and wet starch into a mixed flavor juice in a small bowl. (5) Stir the wok with high fire, add rapeseed oil and heat it to 240℃. First, stir-fry the shredded Flos Magnoliae and dried red pepper in a pot, then stir-fry the shredded beef and refined salt evenly, pour in the prepared flavor juice and stir-fry for a few times, and then take it out of the pot and put it on a plate. Production essentials (1) The beef louver has a heavy odor and should be cleaned repeatedly. (2) When frying shredded beef venetian blinds, it is necessary to stir-fry them with hot oil in order to achieve crispy and delicious taste.