condiments

Pig brain 1, yam 30g, medlar 20g.

working methods

Yam and medlar are wrapped in gauze, stewed with pig brain in water, and cooked with a little salt or seasoning.

Medicinal value

It is mainly used for treating arrhythmia due to yin deficiency and excessive fire: palpitation, dizziness, backache and tinnitus, red tongue with little coating, and rapid pulse.

Braised pig brain

condiments

400 grams of pig brain, 25 grams of magnolia slices, and 0/0 gram of Dongru/kloc.

condiment

50g oil, 65438 onion+cooking wine 03g, 20g soy sauce, 8g ginger, 3g monosodium glutamate, 3g wet starch and 250g soup.

The way of doing things

(1) First soak the pig brain in warm water, tear off the meninges, then blanch the pig brain in boiling water and salt, remove the floating foam, cut it into blocks, and soak it in the original soup. Magnolia officinalis slices and dices. After Dongru soaked in water, remove legs, wash and slice. Slice the onion and ginger.

(2) Add oil to the spoon and heat it. Stir-fry Flos Magnoliae, Dongru, ginger and onion, and then add seasonings such as pig brain, soy sauce, cooking wine and salt to the soup.

(3) After the soup is boiled, skim the floating foam, stew thoroughly, thicken it with monosodium glutamate, and then pour the bright oil.

trait

Soft, tender and fragrant, like tofu.

Fried pig brain

Material: 400g of pig brain.

Accessories: starch (broad bean) 25g egg white 50g wheat flour 10g.

Seasoning: salt 5g soy sauce 5g yellow wine 10g peanut oil 50g salt and pepper 5g.

manufacturing process

1. Wash the pig brain, put it in a boiling water pot, take it out, and cut it into pieces the size of walnuts;

2. Marinate the cut pig brain block with refined salt, yellow wine, soy sauce and monosodium glutamate for later use;

3. Add dry starch and flour to the egg white and stir it into an egg paste;

4. Take out the water on the surface of the pickled pig brain, put it into the paste and mix well;

5. Put the wok on a big fire, add sesame oil, heat it to 70%, put the pasted pig brains into the wok piece by piece, fry until the skin is crisp, and take them out and put them in a plate;

6. Sprinkle pepper and salt on the pig brain or take-away pepper and salt to eat.

Process prompt

1. Put the pig's brain in a clear water basin to remove blood tendons and choose to remove impurities (because some broken bones are easy to stick to the pig's brain when chopping the pig's head);

2. Don't stir hard when making paste, it is easy to use force, which is not conducive to the hanging paste of the main ingredients. When hanging paste, sprinkle some dry starch on the main material to absorb surface moisture. Then gently wrap a layer of egg paste on the main ingredient, and be sure to wrap it tightly to prevent it from breaking when frying;

3. When frying pig brain slices, in order to prevent them from being broken, they must be put into the oil pan one by one, and then fried with slow fire;

4. Because of the process of frying pig brain, 750g peanut oil should be prepared.

Gastrodia elata pig brain

Material: 200g of pig brain.

Ingredients: Gastrodia elata10g

Seasoning: cooking wine 5g salt 3g onion 5g ginger 5g pepper 2g monosodium glutamate 1g pepper 1g each.

manufacturing method

1. Gently remove the fascia from the pig brain, pour water into the pot, add cooking wine and a little salt, and put the pig brain into the pot;

2. After boiling, take out the pig's brain, put it into a casserole filled with clear water prepared in advance, add ginger slices, gastrodia elata slices, pepper slices and chopped green onion slices, and then cook over high fire;

3. After boiling, skim off the floating foam, change to low heat and cook for about ten minutes, and then add a little salt, monosodium glutamate and pepper, so that this gastrodia elata brain flower is ready.

Chicken, mushroom and pig brain

First, raw materials:

1. Material: 500g fresh Pleurotus ostreatus, pig brain 1.

2. Seasoning: cooking wine, refined salt, monosodium glutamate, onion, ginger slices, sesame oil and broth.

Second, the method:

1. Wash Pleurotus ostreatus, blanch it thoroughly in a boiling water pot, take it out and tear it into pieces. Wash the pig brain, peel off the meninges and put them in a bowl.

2. Pour the broth into the pot, add pig brain, cooking wine, refined salt, onion, ginger slices and monosodium glutamate, boil over medium heat, stew over low heat, add Pleurotus ostreatus, and stew until the pig brain is cooked and the Pleurotus ostreatus is tasty. Pick out onions and ginger, and then serve.

Press: This dish is made of Pleurotus eryngii, which can tonify the middle temperature, replenish qi, reduce blood fat, lower blood pressure, resist cancer, nourish yin and blood, and fill marrow to stop bleeding.

Pig brain cures dizziness and head wind. Can be used for treating dizziness, tinnitus and headache caused by deficiency of liver and kidney essence and blood, or

Adjuvant treatment of dizziness and headache caused by sequelae of brain oscillation, or dizziness and tinnitus caused by liver and kidney deficiency in the elderly.

Treat people to dinner.

Zhunaomian

Basic characteristics: strengthening brain, increasing intelligence, tonifying kidney and improving eyesight.

The basic materials are 300g of pig brain, 0/00g of pig bone marrow/kloc-,4 egg yolks, 250g of lean pork, 50g of cuttlefish, 20g of medlar and 40g of green onion. Noodles 1000g, salt, monosodium glutamate, pepper, Shaoxing wine, soy sauce and sesame oil.

Method:

Wash pig brain, lean meat, cuttlefish, medlar and onion. Removing blood tendons from pig brain, cutting, shredding pork and squid, and cutting onion into strips; Stir the egg yolk, steam and cut into pieces.

Put the pot on the fire, add fresh soup, add pig bone marrow to boil, add shredded cuttlefish to boil, add pig brain, shredded pork, Lycium barbarum, pepper, salt and monosodium glutamate, and add egg yolk blocks when taking out the pot.

Then cook noodles in a pot, scoop them into a bowl, pour in vegetable soup, sprinkle with chives and pour in sesame oil.

Efficacy: strengthening brain and increasing intelligence, tonifying kidney and improving eyesight.

Braised pig brain with mushrooms

Ingredients: 500g pig brain, fresh mushroom100g, 250g spinach.

Seasoning: cooking wine 25g lard (refined) 50g scallion 15g ginger 15g salt 3g soy sauce 15g monosodium glutamate 2g starch (pea) 13g pepper 1g sesame oil 5g each.

Soft, tender and fragrant, suitable for the elderly.

manufacturing method

1. Soak the pig brain in clear water, tear off the surface film, put the cooking wine, salt and onion ginger in a cage, steam them, take them out, replace them with 3cm pieces, and steam them in the cage.

2. Wash the mushrooms; Picking and washing spinach; Cut the remaining onions into pieces.

3. Boil lard, add spinach, stir fry with salt, and put in a plate. Then when lard is heated to 60%, stir fry mushrooms, add soy sauce, monosodium glutamate, soup 100 ml, stew brain pulp, and use 25 grams of wet starch (starch 13 grams, water 12 grams).

Braised pig brain with yam

Material: pig brain 150g.

Materials: 3 grams of Lycium barbarum and 0/5 grams of Chinese yam/kloc.

Seasoning: salt 3g, onion 15g, ginger 2g, yellow wine 20g, each in proper amount.

How to eat: daily 1 dose, as a meal dish, 7 ~1dose continuously.

manufacturing method

1. Wash pig brain and blanch it with boiling water for later use;

2. Peel and slice the yam;

3. Put the pig brain, yam slices and medlar together in a bowl, add appropriate amount of onion (cut into sections), ginger (cut into sections), yellow wine and broth, steam in a steamer or pot for 30 minutes, and season with salt.

Scrambled eggs with pig brain

Ingredients: 300g of pig brain and 350g of eggs.

Seasoning: sesame oil 15g cooking wine 15g salt 5g ginger 10g monosodium glutamate 3g chives 10g pepper 3g lard (refined) 40g each.

Golden in taste, fragrant outside and tender and smooth inside.

manufacturing method

1. First, remove the red tendons from the pig brain, wash it and put it in a container;

2. Add ginger slices, onion strips, cooking wine and salt and steam over medium heat;

3. Take out the steamed pig brain, control the moisture, and cut it into large grains;

4. Knock the eggs into a bowl, add salt, monosodium glutamate, sesame oil and pepper noodles and mix well, then paste the pig brain;

5. Heat the wok on medium heat, add a little lard, add eggs and pig brains, fry with slow fire and add a little oil. When both sides are golden brown and the inside is cooked, take it out and eat it.

Scrambled eggs with pig brain

Ingredients: 300g of pig brain and 350g of eggs.

Seasoning: sesame oil 15g cooking wine 15g salt 5g ginger 10g monosodium glutamate 3g chives 10g pepper 3g lard (refined) 40g each.

Golden in taste, fragrant outside and tender and smooth inside.

manufacturing method

1. First, remove the red tendons from the pig brain, wash it and put it in a container;

2. Add ginger slices, onion strips, cooking wine and salt and steam over medium heat;

3. Take out the steamed pig brain, control the moisture, and cut it into large grains;

4. Knock the eggs into a bowl, add salt, monosodium glutamate, sesame oil and pepper noodles and mix well, then paste the pig brain;

5. Heat the wok on medium heat, add a little lard, add eggs and pig brains, fry with slow fire and add a little oil. When both sides are golden brown and the inside is cooked, take it out and eat it.