It's a hot summer, and many people want to know how to regulate body temperature to achieve a good summer solstice regimen. Then you will know what to eat at the time of the summer solstice, a new way to eat beef tongue, plus lotus leaf powder, hot stir-fry, which you can eat after work, delicious and time-saving.
Beef tongue lotus leaf powder sounds particularly novel, and it must be a good dish. Lotus leaf powder is a kind of lasagna that preserves freshness. Made with konjac powder and dried lotus leaf powder. The color is emerald green, the taste is silky, and it has the fragrance of lotus leaves. It is made from beef tongue as raw material and lotus leaf powder. There are both meat dishes and vegetarian dishes, with reasonable collocation, balanced nutrition and health, non-greasy, and good taste.
【Material Preparation】
1. 300 grams of beef tongue, 200 grams of lotus leaf powder, 60 grams of green pepper rings, 40 grams of red pepper rings, 10 grams of garlic slices, 10 grams of ginger slices, 8 grams of hot sauce.
[Method Steps]
2. Soak the beef tongue slices and marinate and sizing
3. After the lotus leaf powder is burned and softened, it is immersed in water for later use
4. Place the green pepper rings, red pepper rings, garlic slices and ginger slices in the hopper and put some hot sauce on top.
Place 50 g of cooked rapeseed oil in a pot and cook until 50% hot. Add the slices of beef tongue and stir-fry until the color changes. Add the prepared sauce and small toppings and fry until fragrant. Add soy sauce and a pinch of chicken powder. Quickly stir the leaf powder at high temperatures and fry well, then pour out the vine pepper oil before serving.
remark:
Beef tongue must be properly made with baking soda, rinse with water when done, otherwise it will not bite when cooked. Remember, it's like eating leather strips.
Beef tongue is indeed more rooted than steak. Freshly steamed beef tongue with lotus leaf powder from the pan. The thinly sliced beef tongue has a "greasy face"' that looks very attractive and looks like the outside. The inside is stiff. The greasy tongue gushes out of the juice in your mouth, constantly stimulating your taste buds. Lotus leaf powder is more tender. Although it is meat, it is not greasy at all, but it is very fresh. Served with a bowl of warm rice, it was delicious. A glass of crispy beef tongue, chewed slowly, while sipping wine, that is the highest level of wine!
[Wine Pairing Tips]
Thinly sliced beef tongue has a very different texture and taste from the rest of the beef. The taste is very hard and elastic, with a rich and mellow taste. Best paired with fruity dry red wines.
Aromas of blackberries and currants, butter, glycerin, cloves, nuts and other oak barrels are evident. The tannins are soft and the knots are long. The rounded aroma blends into the fresh beef tongue. All are warm, warm, unrestrained, and similar to love. Then it rushed into my mouth. ~ A tiring workday, after work I drank a glass of wine, and then the tiredness in the wine disappeared.