Ingredients: 2 money tendons.
Seasoning: 2 tablespoons of soy sauce (about 50g), 30g of soy sauce, 50g of soy sauce, 5g of salt, half onion, ginger 1 tablet, cinnamon 1 tablet, 4 pieces of dried red pepper, galangal 1 tablet, 2 pieces of star anise, 4 pieces of fragrant leaves and grapefruit peel/kloc-0.
1. There are two kinds of money bars, and the selection method is as shown in the above four points;
2. Soak Qian Jin in cold water for half an hour, and soak as much excess blood as possible;
3. The seasoning is ready. Soy sauce is essential for sauce beef. If there is no soy sauce, you can call it braised beef. Onion, ginger, cinnamon, star anise, fragrant leaves, dried peppers, soy sauce, soy sauce and salt are all essential. Others in the seasoning list, such as tsaoko, can be increased or decreased according to preferences;
4. Put the money in a cold water pot, and turn to medium heat after the fire is boiled;
5. Skim the emerging floating foam with an oil skimmer. This process will last about 5-8 minutes, depending on the size of the heat and the amount of meat;
6. After skimming the floating foam, put the seasoning in step 3 into the pot;
7. Pour two spoonfuls of soy sauce into the soup, which can be bought in the supermarket;
8. Stir a few times in the soup with a spoon dipped in sauce, let the yellow sauce dissolve in the soup, and turn to high heat. When the soup is about to boil, turn to low heat, cover the pot and stew for about 1 hour, depending on the tightness of the pot and your favorite taste;
9. This is a money beef tendon that has been marinated for 1 hour for 20 minutes, and it has been "attacked" into two meat balls from the original narrow shape; Don't take it out, soak it in the soup for at least 3 hours, and then take it out when the soup is completely cool and the meat is overflowing; The fished money tendons can be sealed separately and sliced in the refrigerator.
10. This is the sliced money tendon after cold storage. Tendons and meat crisscross, and natural lines are very beautiful; After cold storage, even the thin slices will not come apart, and because they have been soaked in soup for several hours, even if the meat is tight, it is very tasty;
1 1. Beef slices can be eaten directly or seasoned with chutney. Hot and sour dipping sauce: chopped green onion, minced garlic, vinegar, soy sauce and Chili oil, stir well.
I used four kinds of fruits and vegetables-arugula, cucumber, lettuce, tomato and some nuts-hickory. The whole dish is tender, refreshing and crispy, and the ingredients inside can be changed. Eat a small dish of flowers every day, and the whole family has a good appetite
Ingredients: 20 grams of hickory, arugula 1 g, cucumber 1 g, half of spherical lettuce, tomato 1 g, salt 1 g, and 20 grams of red grape vinegar.
1. The main ingredients are ready: salt-free pecans, arugula, cucumbers, tomatoes and lettuce are washed;
2. Cut arugula into inches;
3. Only half of the cucumber is used, cut in half vertically, and then sliced;
4. Shred the spherical lettuce;
5. Cut the tomatoes into thick slices;
6. Put several kinds of vegetables and fruits into a large bowl and sprinkle a little salt;
7. Pour in red grape vinegar, or use other fruit vinegar or white rice vinegar instead. In short, use vinegar with light color and refreshing taste;
8. Pour in the salt-free pecans and serve after stirring.
A small dish of tofu is unremarkable. Follow me to make brine tofu, which is delicious and juicy. It is more popular at the dinner table than chicken, duck and fish, and it is eaten up in a blink of an eye.
Ingredients: Beidoufu 1 kg, 2 eggs, a little vegetable oil, soy sauce, soy sauce, oyster sauce, salt, star anise, pepper, dried red pepper, fragrant leaves, tsaoko, cardamom and water.
1. Beidoufu is hard and firm, and it is cut into thick slices with a thickness of 1 cm and a square width of 5 cm;
2. Pour a little oil into the wok, spread the tofu slices in the wok, and fry on low heat until both sides are golden, forming a hard skin;
3. Put star anise, pepper, dried red pepper, fragrant leaves, Amomum tsaoko, cardamom and other spices into a small pot, add appropriate amount of soy sauce, soy sauce, oyster sauce, salt and water, and boil over high fire;
4. Put the fried tofu slices into a seasoning pot, and simmer for 10 minutes for seasoning and coloring; Conveniently, I put two boiled peeled eggs together;
5. Turn off the fire and soak the tofu slices in the soup for at least 30 minutes. If you want to fully taste it, soak it for one night, and the taste will be almost completely inhaled into tofu;
6. You can eat it directly or cut it obliquely into large pieces, which is more beautiful on a plate.
Simple Aauto faster new year's dish, kelp silk with bowl juice, mixed, hot and sour appetizer, very refreshing and delicious. The plant fiber of kelp can help clear the intestines and detoxify, and it can also make the stomach comfortable. It is also a good oil scraping method to lose weight.
Ingredients: kelp silk, balsamic vinegar, soy sauce, salt, millet spicy, garlic and chives.
1. Put the dried kelp into the basin;
2. Rub it with clear water several times to wash off the sand and attachments on the surface until the water is clear, and soak the kelp silk with enough cold water until it becomes soft;
3. Boil kelp silk in a cold water pot, add a spoonful of vinegar and cook for 5 minutes, then turn off the fire and cover it, and naturally cool it; This method saves time and effort, and can also make kelp soft and chewy. Don't take it out and wash it in cold water. It will be hard when washing, and it will not be chewy when it is hard.
4. Chop the shallots, cut the millet into circles and smash the garlic;
5. Take a bowl, put minced garlic and millet into the bowl, pour in proper amount of balsamic vinegar, soy sauce and a little salt, and mix well. You can pour Chili oil or sesame oil according to your own taste, and you don't need to pour oil if you want to eat it.
6. Take out the cool kelp and put it in a plate, pour the juice, mix well and marinate for half an hour before eating. It's delicious. The longer you soak it, the better. Sprinkle chopped chives before eating. Dark green kelp and light green leek are very beautiful.
This crystal hoof jelly, Q-elastic and smooth, with hot and sour dipping sauce, has a unique flavor. The finished product is similar to the frozen meat in the north, suitable for all ages, and the method is simple and easy to learn.
Material: 2 pig's trotters.
Seasoning: star anise 1, pepper 1, onion 1, ginger 1, salt, cooking wine 30g, and water.
Toad dip: garlic, chopped green onion, soy sauce, vinegar, salt, Chili oil.
1. Remove the hair visible to the naked eye from the pig's trotters and burn them with fire;
2. After washing, put it in a pressure cooker and add star anise, pepper, onion, ginger, salt and cooking wine;
3. Pour in a proper amount of cold water, because the pressure cooker loses less water, so the amount of water should not be too much, which is about 3 fingers thicker than the trotters.
4. put the lid on. After the fire was heated, SAIC turned to medium fire, turned off the fire after 1 hour, opened after natural pressure relief, and the pig's trotters were completely deboned;
5. Get started directly and pinch out big and small bones. Some small bones are only the size of soybeans. If you eat too fast, you must pinch them out to prevent danger. Cut large pieces of skin and muscle into small pieces;
6. Put the hoof flower in a glass fresh-keeping box, then scoop in a proper amount of pig's hoof soup and stir it evenly with a small spoon to make the hoof flower evenly distributed in the box; After cooling, cover it and refrigerate for several hours until it freezes;
7. This is frozen hoof flower jelly, with a thick layer of oil on the surface, scraped out with a small spoon;
8. Buckle the hoof flower upside down on the chopping board, cut it into thin and uniform pieces or blocks with a sharp knife, and dip it in garlic vinegar juice to eat.
A very simple dish, looks boring, tastes crisp and slightly sweet. Except for lilies, which don't fall in price all year round, celery and carrots are too "continental". They can be served in a few minutes with simple sesame oil and salt.
Ingredients: celery 1 root, 2 lilies, carrot 1 root, a little salt, a little sesame oil.
1. Material preparation: celery is tender, carrot is peeled, and fresh lily is appropriate;
2. Peel off the fresh lily layer by layer, gently wash it twice with cold water, blanch it in a boiling water pot and take it out. It will be more brittle and tender after cold water;
3. Cut celery and carrot obliquely, then slice them like eyes, blanch them in boiling water to change color, and take out cold water to keep the color bright and the taste crisp and tender;
4. Put lily, celery and carrot into a large bowl and sprinkle a little salt according to taste;
5. Sprinkle a little sesame oil or olive oil and mix well.
Glutinous rice lotus root is a snack that many people like to eat. In fact, we can cook it ourselves at home, and add 2 spoonfuls of brown sugar to make it sweeter and more ruddy.
Ingredients: 2 knots of lotus root, 50 grams of glutinous rice and brown sugar.
1. Cut the skins of two lotus roots and clean both ends with a knife;
2. Soak glutinous rice 4 hours in advance;
3. Cut a knife at one end of the lotus root about 3 or 4 cm;
4. Stuff the soaked glutinous rice into the hole of the lotus root, and both sections of the lotus root are filled with glutinous rice;
5. Reconnect the two lotus roots and tie them firmly with a toothpick;
6. Melt the brown sugar in a pot with hot water, pour it into a rice cooker, and add two glutinous rice lotus root. Water did not flow through the lotus root;
7. Select the "standard stew rice" gear;
8. Brown sugar juice is very thick, so don't waste it. Slices dipped in it or cooled and watered are great!
This dish is crisp and tender, full of water, low in calories, and the method is super simple. Serve directly!
Ingredients: half a lettuce, a little salt, and a proper amount of raw oil.
1. Half of lettuce is peeled and washed;
2. Wipe the filament with a steel wire wiper;
3. Mix a little salt and let it stand for 2 minutes to eat. A drop of oil is very crisp;
If you like spicy food, you can put two spoonfuls of crude oil to make it spicy, which is called enjoyment. Crude oil is a specialty of Guizhou. In addition to wrinkled peppers, there are peanuts, ginger, garlic, peppers and other ingredients, which are full of spicy taste. Two spoonfuls play a finishing touch on this refreshing dish.
Today, this dish, half a cucumber, 1 black fungus, 1 carrot, didn't put a drop of oil, but the family enjoyed it very much!
Ingredients: 1 auricularia auricula, 1 carrot, half cucumber, several cloves of garlic, 1 teaspoon of sugar, proper amount of salt, a little soy sauce and proper amount of vinegar.
1. After the fungus is soaked, blanch it;
2. Peel carrots and wash cucumbers;
3. Black fungus is cut into thick silk;
4. Cut the cucumber into thick shreds;
5. Cut carrots into filaments;
6. Mash and chop garlic;
7. Put all the ingredients into a large bowl and add a spoonful of sugar, salt, soy sauce and vinegar;
8. Mix thoroughly.
The elbow flowers and slices in the north are all cold, so you won't feel tired even if you eat one. Finally, mixing garlic vinegar sauce is the icing on the cake!
Material: 1 front elbow
Seasoning: green onion 1, ginger 1, cinnamon 1, 2 star anise, 3 fragrant leaves 1, 3 dried peppers, 3 Amomum villosum 1, 3 nutmeg, 4 ginkgo nuts, appropriate amount of salt, soy sauce, a little light soy sauce and water.
Dip in juice: garlic, mashed garlic, soy sauce, vinegar and Chili oil.
1. The elbow joint is boned, and the skin of the elbow joint can be cut vertically, which is not a complete barrel, but it can be more delicious;
2. Seasoning is ready, which can be adjusted according to taste, but not too much, to prevent excessive seasoning from producing traditional Chinese medicine flavor;
3. Put the elbow meat into a cold water pot, bring it to a boil, and skim off the floating foam until it is clean;
4. Pour seasoning, salt, soy sauce and a little soy sauce into the soup;
5. After the fire is boiled again, turn to low heat, cover the lid and stew for about 2 hours. You can check it several times in the middle. If the soup is reduced, you can heat the water;
6. Stick the thickest part of the meat with chopsticks. If you can stick it easily, you can turn off the fire. Don't take the elbow meat out yet, soak it in the soup for 2 hours to absorb the soup flavor;
7. Cut a fresh-keeping bag and put the elbow skin down in the fresh-keeping bag. There is more lean meat on the surface, which can be flattened with a knife to make the surface smooth;
8. Wrap the fresh-keeping bag so that all the skins are outward, tighten the fresh-keeping bag a little, turn it around and make a ball;
9. Until all the meat is wrapped in leather, tighten your mouth, face down, put it in a bowl and set it in the refrigerator for a few hours to make the elbow meat tight;
10. This is a shaped elbow, very round and very good;
1 1. Cut the elbow ball into two pieces, regardless of the glistening fat, fat but not greasy, tender but not slippery, and the lean meat is soft and chewy; Cut into thin and thick slices;
12. Dip in garlic, chopped green onion, balsamic vinegar and uncooked rice, and add a few drops of Chili oil if you can eat spicy food. What a relief!
This dish melts in the mouth, with lactone tofu, preserved eggs and vinegar, and it tastes good.
Ingredients: 1 box of lactone tofu, 3 preserved eggs, 1 root onion, 1 clove garlic, 1 slice of fresh ginger, 1 slice of red pepper, 30g of soy sauce and 20g of rice vinegar.
1. Cut a small piece from the four corners of the bottom of the lactone tofu box with scissors;
2. Gently lift the box by hand. Look, the demoulding is complete and there is no damage; Cut the tofu horizontally with a knife, and then cut it vertically into small squares;
3. Peel the preserved egg, take a sewing thread and rinse it with water. Put the thread on one end of the preserved egg and gently pull it down. The thread will divide the preserved egg into desired equal parts.
4. Chop onion, garlic, ginger and red pepper respectively;
5. Take a small bowl and pour a proper amount of rice vinegar into the bowl;
6. Pour in the right amount of soy sauce and add salt according to taste; Mix soy sauce and vinegar evenly;
7. first put the tofu in the middle of the plate;
8. Then beat the preserved eggs around into flowers, sprinkle onion, ginger, garlic and pepper evenly on the tofu, and pour the bowl of juice on the tofu.
A refreshing side dish, Beijing's unique ingredients, beautiful radish heart, green skin and red heart, crisp and sweet taste. Best for raw or cold dishes. Add a little salt, sugar and vinegar to the cold salad, it is sweet and sour, and the more you eat, the better!
Ingredients: carrot with green skin and red heart 1 root, salt 1 spoon, sugar 1 spoon, proper amount of apple vinegar and proper amount of rice vinegar.
1. Clean the radish;
2. Wipe the silk scarf into slender silk;
3. Put a spoonful of salt and mix well, let it stand for 2 or 3 minutes and kill the radish with a little water;
4. put the right amount of sugar;
5. Pour some apple vinegar, the taste is more refreshing, if not, you can omit this step;
6. Have some rice vinegar, which is more sour and refreshing, and mix well.
# Eat in China # # Eat in Beijing #