"The fresh beef sent by a friend early in the morning, the yellow beef freshly slaughtered by the surrounding farmers, so the color and appearance of the meat look very different from the beef that everyone usually sees in the vegetable market.
It is said that every year at this time, many friends send us special foods from all over the world, this strong sense of humanity, is not this the most simple emotional exchange Chinese?
A large chunk of these beef is a great plate brisket, and a delicious curry brisket for lunch is to try. 』
▼ A large pot of "brightly colored" curry beef tendons. The word bright may not be very accurate, but to make curry stews, it is really necessary to pay attention to the beautiful combination of color and lust, and it is important to stimulate appetite.
The ingredients of this pot of beef plate tendons are relatively rich, potato blocks, tomatoes, as well as onions, coriander, red, yellow and green three colors are aligned, of course, curry is the soul seasoning, has always liked to use Anji's yellow curry, the taste is gag. The specific recipe for this dish has been written before, and everyone can review the recipe by clicking on the blue words: Dago's favorite of the year: curry beef brisket
After more than two hours of simmering, the plate tendon is just right and melts in the mouth.
▼ Oil stewed Shandong pepper. A while ago I talked to everyone, this kind of Shandong long pepper is very suitable for oil stewing, slightly spicy, children can also love. Specific method, the first step: wash the pepper, drain the water, cut into inches and set aside, no need to remove seeds. Step 2: After the pot is hot, pour a little more oil, fry the pepper into the pan or fry it thoroughly, in the shape of tiger skin, and then put it out or pull it out to the edge of the pot. Step 3: Sauté the minced pesto over medium-low heat in a pot of oil, stir-fry evenly with the peppers, add a little salt, sugar and flavor to taste, and cook for two minutes. In this way, the pepper is soft and delicious, slightly spicy and permeated with a kind of fresh sweetness, and the next meal is first-class!
▼ Black pepper shrimp. Using Qingdao's deep-sea shrimp, the head is removed, the back is directly fried, and then sprinkled with coarse grains of black pepper and salt, the last two years of a favorite way to eat fresh sea shrimp, the original taste of enjoyment.
▼ Stir-fried Chinese cabbage.
"Who says that forty is not brave, forty years old is like a living dragon"
Thank you for your attention: Jiangcheng Chao Dad. It doesn't really matter if you don't pay attention, I'm a full-time family cook, but I certainly don't make money by writing these things. Sharing food is a very positive and interesting thing, and I am calling on friends around me every day, including netizens, to choose to go home to eat and eat less takeaway under the premise of time permitting and conditions permitting. This is my truth. Of course, my personal strength is too small, and this kind of appeal can be heard and willing to accept the friend, is really fate.
Anyway, I'm happy if these roughly written, but simple enough recipes help you with your kitchen routine and grocery shopping choices. Every word, every picture, is my own hand typed and uploaded, I do not have any assistant, small editor, so the words are inappropriate, please understand your friends. More home-cooked methods, in my private recipe (search: Jiangcheng Chao Dad Food Club) there are hundreds of courses, if you can not find the method of related dishes, you can also send me a private message at any time, you must know everything.