Braised beef treasure
Ingredient:
300 grams of bullwhip, 50 grams of small potatoes, 30 grams of iron stick yam, 10 grams of soy sauce, 10 grams of chili paste, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 5 grams of ingredients, 2 grams of cinnamon, 2 grams of bay leaves, 3 grams of salt, 200 grams of chicken broth.
Method:
1. Boil the bullwhip in boiling water, remove the fascia, and change the flower knife.
2. Put oil in a pot, add the above seasonings, and simmer for 2.5 hours.
3. Steam the small potatoes and yams, fry the golden skin in the pan, pour them into the pre-made bullwhip soup, collect the juice and put them on a plate.
Stir-fried chili porcini mushrooms in tempeh sauce
Ingredients:
80 grams of porcini mushrooms, 80 grams of wrinkled peppers.
Accessories:
Pat 2 garlic, 5 grams of dried green onions, 5 grams of black bean sauce, and 5 grams of millet spicy segments.
Seasoning:
3 grams of oyster sauce, 5 grams of steamed fish soy sauce, 15 grams of tempeh paste, 3 grams of aged vinegar.
Cooking Steps:
1. Slice porcini mushrooms, slice the wrinkled pepper, and fry in oil until fragrant;
2. Leave the bottom oil in the pot and fry the auxiliary materials, add porcini mushrooms, wrinkled peppers, and the seasonings to fry until fragrant.
Soft-shelled turtle jelly in dashi
Peculiarity:
Fresh and refreshing, crystal bright.
Raw material:
1 soft-shelled turtle (weighing about 500 grams), 25 grams of scallops, 10 grams of wolfberry, 5 grams of ginger shreds, and 3 grams of green onions.
Seasoning:
500 grams of broth, 5 grams of salt, sugar, monosodium glutamate, and 25 grams of aged vinegar.
Production:
1. Bleed and slaughter the soft-shelled turtle, scald it with boiling water for 5 minutes, remove the black coat of the soft-shelled turtle's epidermis, cut it into small pieces and rinse it off. Add scallops, wolfberries, shredded ginger, shredded green onions, and broth to the pot and steam them in the steaming cabinet over low heat for 3 hours, pick off the bones and add salt, sugar, and monosodium glutamate to taste, and freeze them in a -5 °C freezer.
2. Change the frozen soft-shelled turtle jelly into 3 cm long and 1 cm thick slices and put them on a plate, and pour vinegar over them.