Guangzhou cuisine: turnip and beef offal

Ingredients:

white radish, tripe, large intestine and beef lung.

Accessories:

chives, star anise, fragrant leaves, cinnamon, ginger and garlic.

Practice:

1. Cut the sirloin into diced, blocks or strips, and the size should be 1/3-1/4 of the individual's mouth. After cutting, put it in a dish and rinse it twice with cold water, then soak it in water. Rinse the white radish and cut it into blocks, and the size can be slightly larger as above. Be careful not to peel radish. Star anise, fragrant leaves and cinnamon are washed and put into a small bowl. Onion, ginger and garlic: peeled, washed and put into a small bowl. Be careful not to peel Jiang Ye. The shallots are tied into knots to avoid scattering when stewing;

2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the dish of beef brisket, put star anise, fragrant leaves, cinnamon, ginger and garlic on the beef brisket, and air it until it is boiled in the casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring the wok and pour some salad oil. When the oil is cooked to 7%, add the sirloin and ingredients and stir fry. Be careful not to stir-fry too much, it is not easy to absorb heat when the brisket is always turned over in winter;

3. Add two tablespoons of soy sauce to add color and flavor when frying the fragrance. I have a strong taste. Stir-fry for two more times and then pour it all into the boiling radish soup. Add shallots (add the peppers of boiled fish packed the day before yesterday, and add them at the same time), and simmer slowly over low heat. Uncover the pan and put the salt in two hours

Double-skin milk:

Introduction: Double-skin milk, like ginger milk, is a special food in Guangdong, which has its own unique regional characteristics. They can only be popular in the south because there is a lack of a unique material: buffalo milk in the north. Buffalo milk is a local specialty product. In China, only five provinces including Guangdong, Jiangxi and Guangxi have buffaloes. Buffalo milk has been called "the king of milk and the treasure of milk" since ancient times. Its nutrition is comprehensive, and it is rich in protein, fat, iron, zinc, calcium, vitamins and trace elements.

Material:

A bag of buffalo milk (2g)

The weight of egg white

24g of sugar

Practice:

1. Pour the milk into a bowl and cook for 1 minutes.

2. Leave the steamed milk at room temperature until a thick layer of milk skin is aired.

3. scrape the milk skin along the edge of the bowl for about 15cm, and pour out the milk underneath.

4. At this moment, I saw a thick layer of milk skin left in the bowl.

5. Add sugar and egg white to the poured milk, and then pour it back into the bowl along the edge of the bowl. At this time, you can see the original milk skin floating on the milk. (Special note: This is a key link of double-skin milk. First of all, don't pour out the milk at first, otherwise the milk skin will dry and stick tightly on the bowl, so you can't make double-skin milk. Secondly, don't produce too much foam when stirring. The method is: beat the eggs evenly first, pour them into the milk and mix them evenly, and finally pour them into a bowl with milk skin. )

6. Steam on high fire for 12 minutes (different bowls at different times). Remember, the heat is the key to steaming double-skin milk, and it can't be too long, otherwise it will become like a cake, full of holes, like steamed eggs, and the lid can't be covered too tightly. Don't pinch it with a chopstick to judge whether it is ripe or not. Because this is a dead end, the double-skinned milk that comes out like this is usually "wrinkled milk", that is, it is ugly and old, and it must be observed. It is enough to steam it to the center of the bowl about .8 mm in diameter and look like water. The middle part depends on the residual temperature of the eggs to stew the eggs in the middle.

7. Finally, it is necessary to place it, because the better the edible temperature of double-skin milk is 4-5 degrees, the double-skin milk at this temperature will be fragrant and tender.

Spicy grilled prawns:

Introduction: Shrimp is a nutritious aquatic product, which has always been particularly loved by people. The practice of boiled prawns, braised prawns in oil, braised prawns, spicy griddle prawns, spicy grilled prawns and other special snacks is very popular. Shrimp is extremely nutritious, and its protein content is several to dozens times that of fish, eggs and milk. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is as soft and digestible as fish, which is a good nutritional product for the elderly and very beneficial to health < P > Material: 75g of lobster. Seasoning: 3 tbsp Chili sauce, salt, monosodium glutamate, onion, ginger slices and cooking wine.

Practice:

Step 1: Clean the lobster, then wash it, and marinate it with onion, ginger, salt, monosodium glutamate and spicy sauce for 1 minutes.

Step 2, put water in the pot and 1.5 tablespoons of cooking wine. When boiling, take out the shrimps when they are submerged.

Step 3: Add a little peanut oil to the shrimp and bake it in the microwave oven for 7 minutes, even the shrimp skin can be eaten.

Basic treatment of prawns

1. Cut the back to remove the yarn.

2. Temporarily break the wound in the shrimp meat.

3. If baking is needed, you can put it on with bamboo sticks in advance.