Taste: salty and savory technology: hot pot beef hot pot production materials: main ingredients: 500 grams of noodles (standard powder) and 800 grams of beef (thin)
Accessories: Lentinus edodes (fresh)150g, Flammulina velutipes150g, leek 30g, cabbage 200g, chrysanthemum morifolium150g, tuna 50g, kelp (fresh)100g and radish 30g.
Seasoning: 20g of scallion, 50g of soy sauce, 25g of cooking wine, 5g of vinegar 1 5g, 5g of shallot15g, 5g of white sugar, 2g of garlic (white skin)10g, 5g of pepper, 2g of sesame oil and 5g of salt to teach you how to make beef hotpot, and how to make it delicious/.
2. Soak the dried tuna in the soup for 20 minutes, and then pour out the soup.
3 beef should be sliced and frozen;
4. Mushrooms and cabbages should be cut very thin;
5. Wash the onions obliquely;
6. Flammulina velutipes is dispersed after removing both ends;
7. Wash the leek and cut it into 7 ~ 8 cm long;
8. Wash the chrysanthemum;
9. Add soy sauce, vinegar, radish juice (juice), finely cut shallots, whole sesame seeds, etc. to 2 cups of hot pot soup, and then evenly stir to make sauce;
10. Put it in the hot pot soup and cook it:
1 1. As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot, and add the sauce after cooking;
12. After eating meat and vegetables, add noodles, add onion, minced garlic, pepper, sesame salt, etc. to boil, and finally season with salt and pepper. Tips for making beef hot pot: Sesame salt production method: 30 grams of sesame seeds, a little salt, sesame seeds and salt * * * stir-fried. Pettitte-food phase grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
The practice of cooking mutton offal soup introduces the cuisine and its effect in detail: Beijing cuisine tonic and health-care recipes, limb cold and chills recipes
Taste: salty milk soup technology: cooking mutton offal soup material: main ingredient: 800 grams of mutton head meat.
Accessories: 50 grams of sheep lung, 50 grams of sheep fat intestine (large intestine), 50 grams of sheep heart, 50 grams of sheep belly, and 0/00 gram of coriander/kloc.
Seasoning: 60g of scallion, 30g of ginger, 50g of garlic (white skin), 0/5g of salt, 3g of monosodium glutamate, 0g of pepper 1 g, 20g of cooking wine and 0g of vinegar15g of boiled mutton offal soup. Teach you how to cook mutton offal soup, and how to cook mutton offal soup is delicious. 1. Fill the trachea of sheep lungs with clear water, flush it to pour out the dirty liquid in the lungs, and repeat it for many times until the sheep lungs are white. Draw a knife horizontally and vertically on each lung with a knife, and go deep into half. Squeeze out the liquid water, rinse it with water, boil it, remove the blood foam, wash it, cut it into long squares with a length of 4 cm and a width of 2.5 cm, cook it in the pot for a few minutes, and soak it in clear water for later use.
2. Add salt to the sheep's large intestine and belly, knead, remove mucus and impurities in belly oil, etc., put in a boiling water pot and cook for a few minutes. Scrape the white liquid from the belly, cut the intestines into 2cm long segments, and cut the belly into 3cm long and 2cm wide blocks; Cut open the sheep's heart, remove all blood stains, cook in a pot for a few minutes, and take out the slices; Remove the hair from the sheep's head, boil it in boiling water for 10 minutes, take it out, remove the end bone, remove the sheep's face, tongue and ears, cut the sheep's head meat into pieces 5 cm long and 2.5 cm wide, and slice the ears and tongue.
3. Put all kinds of mutton offal, 20 grams of onion knots (knotted), 25 grams of ginger pieces (sliced) in a casserole, add water to boil, remove floating foam, add yellow wine, cover and simmer for 3 hours, remove ginger and onion, add salt, pepper, 40 grams of chopped green onion (cut flowers), 5 grams of Jiang Mo (minced), garlic paste and parsley. Pettitte-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
The practice of yangxiezi introduces the cuisine and its function in detail: the recipe of tonifying yang, strengthening waist and strengthening kidney, the recipe of limb cold and chills, and the recipe of osteoporosis.
Taste: salty and savory technology: stewed sheep scorpion's making material: main ingredient: 6000 grams of sheep bone.
Seasoning: 5g of pepper, 5g of star anise, 5g of tsaoko, 5g of angelica dahurica, 5g of cumin, 5g of fragrant leaves, 5g of nutmeg, 5g of cinnamon, 0g of green onion 1 0g of ginger10g, 5g of fennel seed [fennel seed] to teach you how to make a scorpion, and how to make it delicious/kloc.
2. Put the sheep spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep;
3. Place the leg of lamb scalded with water at the bottom of the pot, then place the sheep's spine on the leg of lamb, and then add water and stew it with strong fire;
4. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and onion segments;
5. After the water in the pot is boiled, add chicken essence and a small amount of salt and stew it with medium heat;
6. After about half an hour, open the lid and stick it with chopsticks. If you can stick it into the mutton, it means that the scorpion is cooked. At this time, turn the fire to a small fire and stew it slowly;
7. After an hour, turn the fire to a low heat and stew for about an hour, then you can eat it. Tips for making the scorpion: 1. Put less salt at the beginning, because if it tastes weak, you can add more salt, but if you put too much salt at the beginning, the meat will not stew easily.
2. Putting sheep leg bones in stewed sheep scorpion's pot can make the taste of sheep scorpions more delicious. The practice of mutton stew introduces the cuisine and its effect in detail: private dishes, impotence and premature ejaculation recipes, nourishing yang recipes, strengthening waist and strengthening kidney recipes, limb cold and chills recipes.
Taste: salty and savory technology: stewed mutton production material: main ingredient: mutton (fat and thin) 500g.
Seasoning: 5g of ginger, 2g of star anise, 2g of pepper, 2g of fennel seed, 3g of scallion10g, 3g of sugar color, 3g of coriander10g of stewed mutton. Features: the mutton is tender and the soup is delicious. Teach you how to cook stewed mutton, how to cook stewed mutton is delicious 1. Cut the meat into pieces 1.5 cm square, rinse it out with boiling water, clarify the broth, put the meat, add sugar and green onions;
2. Put ginger, aniseed, pepper, fennel, etc. into a cloth bag and seal it, put it in the soup, simmer the soup for half an hour, turn it over, and add coriander and shredded onion when cooked.