Raw materials

Balsamic vinegar, pepper, shaoxing wine, salt, sugar, chicken powder, sesame oil, a little mustard oil.

Practice

1, wash the bought lily pads and cut into julienne.

Black leaves in red oil

Black leaves in red oil

2, minced garlic, chopped cilantro.

3, the pot of boiling water after the water boiled quickly into the leaves a little blanching pour into the Shaoxing wine to remove the fishy flavor, you can fish.

4, the blanched beef leaves into the cool water prepared in advance to soak (so that the beef leaves can be crisp and teeth, good taste).

5, soak for 10 minutes to fish out the beef louboutin leaves to control the water, pour red oil, minced garlic, pine nuts, chopped parsley, balsamic vinegar, pepper, salt, sugar, chicken powder, sesame oil, a little mustard oil.

6, the seasoning with the leaves can be stirred evenly on the plate.

Hair Shredded Beef Thyme

Materials

Main Ingredients

Main Ingredients: 500 grams of tripe, 25 grams of yucca slices,

Seasonings: chili peppers (red, sharp, dry) 5 grams, 5 grams of green onions, 20 grams of vinegar, 10 grams of pea starch, 1 gram of monosodium glutamate (MSG), 3 grams of salt, 3 grams of sesame oil, 50 grams of peanut oil

Methods

1.Split the beef thyme leaves into 5 pieces, into the barrel, pour boiling water (submerged to the degree), with a wooden stick constantly stirring (about 3 minutes), fish out, rinsed with water and dry, with cold water in the pot, cook until broken and take out.

2. Lay the beef leaves flat on a cutting board, remove the black outer wall, and cut into 5-cm-long julienne strips, then place in a bowl.

3. 10 grams of vinegar, 1 gram of salt will be mixed with the leaves, rubbing, remove the fishy taste, and then rinsed with cold water and squeezed out the water, scallions cut into about 1.5 centimeters long segment, take a small bowl, into the beef broth, and then put monosodium glutamate, sesame oil, vinegar (10) grams of vinegar, scallion segments and wet starch, into the flavor of the sauce.

4. frying pan on the fire, put raw oil burned to eighty percent heat, the first slices of yucca and dried pepper under the pot stir-fry, a turn, that is, under the beef leaves and salt, stir-fry, pour into the sauce, stir-fry a few times, you can be discharged into the pan.

Sesame pepper leaves

Raw materials

Beef leaves, red pepper. Balsamic vinegar, cooking wine, salt, sugar, pepper, sesame oil, red oil, cilantro, garlic, fresh pepper.

Practice

1, 80 degrees of water beef louboutin under the pot, to boil before cooking into the wine for a while to fish out the louboutin, otherwise the louboutin leaves the more you cook the older;

beef louboutin

beef louboutin

2, fish out the louboutin leaves control the dry water into a small bowl standby;

3, red pepper cut into thin julienne strips, coriander, shallots, garlic, chopped mince;

4, with vinegar, sesame oil, red oil, minced garlic, salt, pepper, sugar into a bowl of sauce;

5, poured on the leaves;

6, fresh sesame pepper with warm oil invasion of flavor to be used;

7, cut the cilantro, red pepper, fresh sesame pepper and oil poured into the leaves;

8, and the leaves can be well mixed, dish sprinkled with minced scallions to enhance the flavor.

Color and lustre white, soft and crunchy, multi-flavored fresh, unique flavor.

Nine flavors of beef tripe

Materials

Main ingredient: 1250 grams of tripe, auxiliary ingredients: 100 grams of coriander, seasoning: 100 grams of vegetable oil, 25 grams of cooking wine, 10 grams of salt, monosodium glutamate 2 grams of sugar 5 grams of vinegar 15 grams of pepper 2 grams of pepper oil 10 grams of green onions 15 grams of ginger 15 grams of white garlic 15 grams of soda 1 gram

Practice

1. the first processing of the leaves into the cold water pot boil boil over fished, washed with water, and then into the cold water pot boil, move with a small fire to seventy rotten end away from the fire mouth, into a little alkali, soak until soft and crunchy, rinse and bleach with water to the alkali flavor, fished out, cut into 8 cm long, 1 cm wide strips (comb-shaped) standby.

2. green onion and ginger cut into rice, garlic patted and chopped into mud, sesame oil boiling dripping pepper, add garlic, green onion and ginger, salt, monosodium glutamate, sugar, balsamic vinegar, chili oil, blended into sauce.

3. When serving, the leaves into the soup pot, add wine, salt boiling blanch, pour into the funnel to drain, loaded into the plate, the side of the spelling parsley, along with two small bowls of nine flavored seasonings, scooping the juice and mixing to eat that is complete.