The practice of tendon brain hot pot;
1, beef, beef tendon, plate tendon and meat tendon * * * 1500g, cut into pieces of about 3cm;
2. Cut the potatoes into long pieces along the knife, cut the carrots into thick pieces, and wash the mushrooms;
3. Mix sesame paste, leek flower, fermented milk and Chili oil according to taste to make seasoning dipping sauce;
4. Boil the base oil in a large iron pan, add ginger slices, garlic cloves, onion segments and bean paste, stir fry, and add half a pot of water to boil;
5. Put all the cooked hamstrings into the pot, add proper amount of chicken essence, monosodium glutamate, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin and other seasonings, and fire;
6. Simmer for 4 hours after boiling, and simmer for a few minutes after turning off the fire;
7. Spread the potato pieces and carrots on the bottom of the big casserole, add a little mushrooms, and put the cooked gluten into the big casserole to continue stewing. Boil it and you can eat it. In the meantime, you can eat and rinse.
Tenderness refers to meat with tendons, which is difficult to chew and stew. Besides, my mind is full of brains, especially recipes. Jintoubanao is made from five kinds of top Chinese medicinal materials, including beef, beef tendon, tripe, beef heart tube, beef tendon, Joy Niu tendon and 15. Spicy but not dry, warm but not fire, has the effects of strengthening body, strengthening brain, improving intelligence, stimulating appetite, invigorating spleen, relaxing muscles and tendons, promoting blood circulation and beauty beauty. Through the completion and perfection of the R&D department of Beijing Taihaowei Company, it has formed the characteristics of fragrance, spicy and freshness, coordinated flavor and long aftertaste.
Gentle and banao
Ingredients: fresh beef bones, tripe, sausage, beef lung, beef heart, beef louver, beef lung and radish.
Accessories: star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin granules and pepper noodles. Construction style: (1) fresh beef bones, beef offal and radish cut into pieces; (2) Pot bottom soup wrapped with gauze (star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin, pepper noodles, soy sauce); (3) Put the cut materials into boiling water, skim off the floating foam until the meat is white and red, filter off the soup, add clear water, and put the radish into the pressure cooker 15 minutes; (4) Cook the beef and beef offal with low fire for 30 minutes until they are crisp but not rotten, and add the sauce made of monosodium glutamate, Chili oil, soy sauce and pepper noodles. Features: spicy but not dry, warm but not fire, with the effects of strengthening the body, strengthening the brain and improving intelligence, appetizing and invigorating the spleen, relaxing muscles and tendons, promoting blood circulation and beautifying. Through continuous improvement, it has formed the characteristics of fragrant, spicy and fresh, with coordinated flavor and long aftertaste.
Warming and nourishing brain method
Ingredients: beef tendon, beef tendon, beef, beef tendon, potatoes, mushrooms, carrots, frozen tofu, beef balls, various vegetables and other rinse products. Seasoning: onion, ginger, garlic, salt, chicken essence, vegetarian dishes, jujube, nutmeg, wolfberry fruit, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin, sesame paste, chives, fermented milk, Chili oil and bean paste. Preparation: 1, beef, beef tendon, plate tendon and meat tendon * * *1500g, cut into 3cm pieces. 2. Cut potatoes into long slices along the knife, cut carrots into thick slices, and spray mushrooms to wash. 3. Sesame sauce, chives, fermented milk and chili oil are mixed according to the mouth and stomach to construct seasoning dip. Cooking style: 1. Boil the base oil in a wok, add ginger slices, garlic cloves, onion segments and bean paste, stir fry, and add half a pot of water to boil. 3. Put all the cooked Toona sinensis into the pot, add proper amount of chicken essence, miso, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin and other seasonings, and boil over high fire. 4. Simmer for 4 hours after boiling, and then simmer for a few minutes after turning off the fire. 5. Spread the potato pieces and carrots on the bottom of the casserole, add a little sprayed mushrooms, and put the cooked gluten into the casserole to continue stewing. Boil it and you can eat it. In the meantime, you can eat and rinse.