Brisket stewed with alpine radish
Raw material:
500 grams of beef brisket, 1 white radish, 10 grams of ginger, 10 grams of green onions, 5 bay leaves, 1 cinnamon, 1 tangerine peel, 1 grass fruit, 2 star anise, 5 dried chili peppers, 10 rock sugar, appropriate amount of dark soy sauce, 10 grams of bean paste, appropriate amount of chives.
Make:
1. Peel the ginger and flatten it and cut it into small pieces, and cut the green onion into sections; Cut the beef into chunks and chill.
2. Pour more oil than stir-fry vegetables into the wok and heat it, then add ginger, bean paste, green onions and spices to fry until fragrant.
3. Boil in a pot for 20 minutes, then pour out and drain the water for later use. Pour the fried beef into the pressure cooker, then add rock sugar, pour in 1 cup of water, do not cover the pressure cooker and simmer over medium heat for about half an hour, stirring from time to time halfway
4. While the beef is stewed with the lid open, brush the white radish and cut it into large pieces with a hob. Pour the white radish into the pressure cooker, cover it safely, simmer on high heat until it is exhausted, then change to the lowest heat and simmer for 15 minutes. Place in a bowl and sprinkle with a little chopped chives.
Steamed eggplant with green peppers
Ingredients:
500 grams of purple oval eggplant and 100 grams of local green pepper.
Ingredient:
5 grams of garlic seeds, 3 grams of Liuyang tempeh.
Seasoning:
4 grams of salt, 5 grams of monosodium glutamate, 20 grams of lard.
Make:
1. After the local green pepper or screw pepper is broken, cut the screw pepper into 4 cm long sections, if it is a local green pepper, there is no need to change the knife. The garlic seeds are changed into granules, and the Liuyang tempeh is cleaned and set aside.
2. Choose Changsha local purple oval eggplant, wash it and remove the pedicle, longitudinal everything is two, and then put on a comb flower knife, pay special attention not to cut it, cut it with a knife.
3. The green pepper is at the bottom and neatly placed in a bowl like a large bowl.
4. Put the processed eggplant neatly on the green pepper, put the garlic seeds and Liuyang tempeh on the eggplant, and finally drizzle with hot lard.
5. Put the whole bowl into the steamer, open and steam for half an hour, until the eggplant is soft and glutinous. Special attention is paid to steaming without covering plastic wrap, and steaming directly in the open mouth, allowing the water vapor to enter the bowl to form the soup.
6. After serving, use a spoon to stir the ingredients evenly, so that the eggplant is fully integrated into the soup and makes it better flavored.
Abalone Xiang buckle three fresh
Peculiarity:
The abalone is fragrant, rich in content, and the pot is crispy.
Flavor type:
Salty umami
Ingredients:
4 abalone, 100 grams of fish lips, 50 grams of fresh mushrooms.
Accessories:
100 grams of pancakes.
Seasoning:
4 grams of water starch, 500 grams of abalone juice, 10 grams of chicken broth powder.
Make:
1. Boil abalone, fish lips and fresh mushrooms in water with broth (a little salt) and set aside.
2. After adjusting the abalone juice, add abalone, fish lips and fresh mushrooms to reconcile, and put it in the soup pot for later use.
3. Fry the pot, put it in the container, and pour the abalone sauce in the soup pot on the pot when serving.