Main ingredients: beef dishes: soup

Milk in the casserole to play the magic, the beef percolated tender, taro boiled soft, thick milky flavor with a hint of sweetness, leisurely dazzle in the house for a long time can not be melted. calorie label: this dish calorie for 201 kcal / person

Ingredients

large taro 300g mushrooms 5 beef tenderloin 300g ginger 2 slices scallion 1 (cut) egg white 1 milk 100ml salt 1 teaspoon (5g) wine 1 tablespoon (15ml) oil 300ml (consumed 20ml)

practice

Beef tenderloin was clean, pick off the tendons, vertical, and then the meat is not the same as the meat, but it is the same as the meat. The mushrooms were cleaned, cut off the roots, and sliced into thick slices. Peel the skin off the taro and cut into 4cm square slices. Wash and cut scallions into pieces. Heat the oil in a wok over medium heat. When it is 60% hot, place the beef slices in the wok, quickly slide them to cook, and drain off the oil for later use. When the oil is hot, add the ginger and water (about 800ml) and bring to a boil over high heat, then add the taro slices, salt and shaoxing wine, and cook over low heat for 10 minutes. Finally, add the beef slices, mushrooms and milk, bring to a boil and pour into the casserole dish sprinkled with scallion slices, heat while eating and keep warm.

Tips

Beef tenderloin has less connective tissue in it, which gives it the most desirable texture and makes it ideal for this dish. You can also use chicken breasts, cooked in the same way, the flavor is just as excellent. The taro in this dish is the kind of large taro, each about 500g or so. When cleaning, remember to wear long arm plastic gloves to clean, peel and slice, otherwise it is easy to cause redness, swelling and itching of the skin on the hands.

Mushroom Gourd Soup

Raw Material:

Mushroom (softened) 8 pieces

Gourd 450g

Fungus (softened) 19g

Lotus seed 75g

Lean meat 150g

Ginger 2 slices

Salt Moderate amount

Practice:

1. Peel and wash the gourd, cut into thick pieces.

2. Lotus seed wash clean. Wash and blanch the lean meat and then rinse it.

3. Boil a moderate amount of water, under the mushroom, gourd, fungus, lotus seeds, lean meat, ginger. After boiling, change the slow fire to boil for 2 hours, and season with salt to taste.

Features:

Gourd has the function of diuretic, clearing heat and eliminating stagnation.

How to make soybean stewed pig's knuckles - Southern Fujian custom dishes

Difficulty: Advanced

Time: 90 minutes or more

Main ingredient: Pork

Cuisine: Soup

There's a very interesting custom in Southern Fujian: If whoever fixes up a pair of marriages, the newcomer will send the matchmaker a pair of pig's knuckles to show their gratitude; if the matchmaker doesn't succeed, the matchmaker will have to give a pair of pig's knuckles to the matchmaker himself to show his appreciation. If the matchmaker is not successful, the matchmaker will have to buy his own pig's knuckles to eat. The locals jokingly say, "There are pig's knuckles, but there are no pig's knuckles when you lose."

Ingredients

Soy beans 250g

Pork knuckles 3

Scallion 1 section

Wedge berries 2 teaspoons (10g)

Carrots 1

Cilantro 1 practice

The reason why it is called pork knuckles is that the front hooves have to be used because the front hooves are often exercised and the meat is more delicious. Wash the pork knuckles and chop them into 5cm wide pieces. The carrot peeled off the skin, and then cut into small pieces of rolling knife. Wash and cut the cilantro into pieces.

Scrub the soybeans with water, preferably with fresh, small-seeded soybeans produced in spring. If they are dry, soak them in clean water for at least 30 minutes, so that the water is not over the soybeans.

Put the pork knuckles into a casserole, add 3000ml of water, and boil over high heat to remove the smell of pork knuckles, and then pour off the water in this pot.

The casserole pot back into the clean water (3000ml), into the soybean has been soaked, and add green onions and wolfberries, high-fire boil and then change to low-fire stew continuously for 100 minutes, and then into the carrot hobnail pieces, continue to stew for 20 minutes, until the soup is milky white sprinkle parsley can be segmented.

If you are not used to eating stewed pork knuckles, you can make your own sauce. Mince the garlic, pour in the soy sauce, add 3 tablespoons (45 ml) of the hot stewed stock, drizzle with a little sesame oil, sprinkle with chopped cilantro, and dip the crispy pork knuckles into the sauce to preserve the freshness and add a distinctive, tangy flavor.

Tips

What you need to pay attention to is the heat of the stew to the soup does not overflow for the best, do not lift the lid to check in the middle of the process, ready to eat before the salt seasoning. The soup itself is already fresh enough, if you are not particularly pursuing a particularly fresh taste, do not add chicken essence.

Difficulty: Intermediate

Time: 60-90 minutes

Main Ingredients: Vegetables

Cuisine: Soup

It will be a surprise to see it on the Chinese New Year's Eve dinner table: from the modified Western approach, to the Chinese and Western plating forms, to the unique and delicious flavors ...... Just wait for the accolades!

Vegetable green spring soup recipe

Ingredients

Sliced parsnips 10

Peeled and chopped potatoes 2 small (300g)

Chopped carrots 2 small (200g)

Chinese green onion 1

Minced fresh herbs 1 tablespoon (15g)

Popped garlic 5 cloves

1 stalk celery (about 300g)

100g torn spinach leaves

200g torn lettuce leaves

2 bowls of canned vegetable broth or water (500ml)

1 bowl of milk (250ml)

1 egg yolk

1 teaspoon (5g)

White pepper 1 teaspoon (5g)

Oil 1 tablespoon (15ml)

Heat the oil in a frying pan over high heat, add the diced potatoes, carrots, garlic and celery and stir-fry, season with salt.

Reduce the heat to medium and sauté for 5 minutes, until the vegetables are browned. Add the scallion pieces, chopped herbs, spinach leaves and lettuce leaves and sauté for 1 minute until the leaves are soft.

Add canned vegetable broth or water and cook over medium heat for 5 minutes, remove from heat and allow to cool (takes about 20-40 minutes). Crush and grind soup ingredients in batches in a food processor, then pour into the cooking pot.

Heat the vegetable broth in the cooker over medium heat, bring to a boil, then whisk in the milk and egg yolk mixture and heat through slowly, whisking occasionally (it will take about 10 minutes).

Season with white pepper and serve in a suitable container; garnish with fresh herbs.

Tips

The addition of egg yolks makes this bok choy soup thicker. You can also drizzle with whipped cream after serving, if you like.

Don't miss the celery, it is the most flavorful in this soup.