Tomato brisket
Ingredients & Distribution:
Beef brisket, tomato, green onion, ginger, cooking wine, salt, spices, tangerine peel, dark soy sauce, light soy sauce, rock sugar
Steps:
- After the brisket is cleaned, put it in a pot under cold water, add green onions, ginger and cooking wine to blanch, skim off the foam, remove it, rinse it and cut it into pieces for later use.
- Put the cut beef brisket in the pressure cooker, add the green onion, ginger, cooking wine, spices, dark soy sauce, light soy sauce, tangerine peel and the sugar color fried in advance with rock sugar, add the water that has not been used to cover the lid to press the brisket to ripen and be soft and glutinous.
- After the tomatoes are cleaned, draw a cross knife (you can also choose not to peel it), blanch the skin with boiling water, peel it, cut it into small pieces, put it into a pot with hot oil, add an appropriate amount of salt to fry it to make it sour, pick off the trimmings of the pressed beef brisket and pour it into a wok, stir-fry evenly, cover the lid to burn the flavor of the brisket and tomato until it is fused, and then transfer it to the preheated casserole and serve.
Crispy pangasius fillet
Ingredients & Distribution:
Pangasius, green onion ginger cooking wine, salt, vanilla powder, flour, baking powder, egg mixture, breadcrumbs
Steps:
- Cut the pangasius into small strips, add green onions, ginger cooking wine, salt and marinate to prepare.
- Mix the flour and baking powder evenly, add an appropriate amount of salt and mix well, and beat the eggs into egg liquid.
- Shoot a layer of powder on the marinated fish fillet, then hang the egg mixture, wrap it with breadcrumbs, fry it in an oil pan until golden brown and crispy, remove the oil, and sprinkle with an appropriate amount of vanilla powder.
Tribute vegetable hairy tripe
Ingredients & Distribution:
Tribute vegetables, vegetarian hairy tripe, chili noodles, minced garlic, millet pepper, green peppercorns, salt, sesame oil, red oil, sugar, chicken powder
Steps:
- The tribute vegetables are soaked in water in advance and then cleaned, cut into appropriate size segments, put into boiling water, add an appropriate amount of salt to blanch, and remove the water control for later use.
- After the vegetarian hairy tripe is cleaned, it is also blanched, and the water-controlled tribute vegetables and vegetarian hairy tripe are added to the seasoning and mixed evenly and put on the plate.
- Heat the oil in a spoon, boil the garlic, millet pepper, chili noodles and green peppercorns, and pour them on the ingredients while hot.