Intangible Cultural Heritage accompanies you to celebrate the New Year| a pot of old Beijing stew that has been on fire for 300 years, which was originally done

author：Cultural Tourism Beijing 2021-11-10 22:18:52

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A pot of old Beijing stew that has been on fire for 300 years, it was originally done! Learned, you are also a foodie.

The Beijing Municipal Bureau of Culture and Tourism and Beijing Daily jointly launched the 2021 Beijing "Heshun Zhixiang New Year Celebration Series of Online Activities for The New Year", inviting Song Zijun, the ninth generation inheritor of tianfu sauce elbow making skills, to teach you to cook.

Stew

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Hakka traditional method of stewing meat, the meat flavor is beautiful and original, 4 pounds out of the pot to eat and want to eat
Stew
11-06
After the cold weather should eat more stew, the chef shared 5 stew tips, stew meat is tender into the taste is not fishy no wood tips 1, before boiling water must be rinsed to fishy. 2: Chop before blanching. 3, after blanching water, be sure to fully sauté. 4, the timing of salt is very critical. 5: After stewing, remember to simmer until. summary:
Chef Stew
11-06
When stewing meat with spices, it is necessary to distinguish between cumin and cumin, look like but the difference is large, do not use the wrong plant properties, different appearance, different taste, different uses, different conclusions
cumin Stew Cumin
11-06
Add some astragalus when stewing meat in winter to make up for the cold
Stew
11-07
The best part of stew is the Shepherd Pie
Stew
11-07
After these 5 vegetables are dried, the delicious taste is doubled! It is not bad to leave for 1 year, and the steamed buns are particularly delicious
包子 Stew
11-07
My mother taught me to make white cut meat in three minutes, so stewed and seasoned, not only tender but not greasy white cut meat
church Stew White cut
11-08
Stewed chicken soup, can also stew the umami taste of the chicken soup? The trick turns out not to be difficult for broiler chicken to indeed stew the taste of the chicken stew chicken soup to achieve at the same time three operating standards: the "three standards" of the ingredient principle explanation: the homely basic method of stew chicken soup Traditional stew chicken three points extended explanation
Stew
11-09
In the summer, my family loves this pot of mushroom stew, which is delicious and delicious, and it is not greasy to eat every day
Favorite Stew
11-09
It's cold, eat more of this pot of stew, soft rotten into the taste easy to digest, not fishy, not woody, not greasy, too fragrant
Stew
11-09
After the autumn, when you encounter this mushroom, don't be soft, dry and hoard 5 pounds, stew is too fragrant to eat Picking pine moths Cooking tips
Stew
11-10
Is olive oil suitable for mixing with cold vegetables, can it be stir-fried or stewed? For better or worse, don't eat too much oil every day
olive oil Ling-na-hsien Stew
11-11
In winter, when you encounter this dish, don't be soft, once tun 20 pounds, dry and save, stew meat to eat especially fragrant
Stew
12-03
Cold weather to supplement, this radish stew is indispensable, nutritious and delicious, my family eats 6 times a week
One week delicious turnip Stew
12-31
The mushroom stew is too fragrant, children rush to eat, many people do the first step wrong, no wonder it is not flavorful
child first Step 1 mushroom Wrong Stew
01-06