How to eat shutters? What are the practices of shutters?

Eat it with cucumbers and stew with ribs.

Eat it boiled, or stir-fry.

Raw materials: raw beef shutters, wet starch, winter bamboo shoots, chicken essence, dried red pepper powder, refined salt, beef consommé, green onion segments, oil, vinegar.

1.Put the bottom oil in the pot, pour in the dried red pepper and fry until fragrant, then add the green onion and winter bamboo shoot slices and stir-fry until fragrant, then add the shutters and continue to stir-fry.

2.Turn down the heat and add chicken essence, refined salt, vinegar and beef broth to taste, turn up the heat and add wet starch to continue stir-frying. After frying, turn off the heat, take a plate and pour the fried shutters into the plate. This delicious stir-fried shutter is ready.

Stir-fried red cabbage with old shutters.

Ingredients: net tender red cabbage, shredded old shutters, shredded red pepper, salt, monosodium glutamate, garlic powder, salad oil.

Method: Soak the shreds in boiling water with a little salt for a while and drain. Pour a little oil into the wok, add shredded red pepper, shredded shredded shreds, red cabbage, salt, monosodium glutamate, garlic powder, and stir-fry until broken.

Stir-fried celery with shover leaves.

Ingredients: Shover leaves, celery, salt, monosodium glutamate, salad oil.

Method: Cut the shutters into shreds and blanch; Remove the roots and leaves of celery, wash and cut into 3 cm long pieces. Put the pot on the fire, put in the oil to heat, pour the celery into the pot, stir slightly, add salt, monosodium glutamate, shredded shreds and stir well, and put it on a plate.

Ingredients for stir-fried garlic sprouts with beef shutters.

300g beef shutters A small handful of garlic sprouts.

4g red pepper and 2g garlic

2g ginger 6 or 7 peppercorns.

Half a tablespoon of spicy sauce and salt to taste.

Appropriate amount of water starch.

How to fry garlic sprouts with beef shutters.

Step 1 The beef shutters bought in the supermarket are all whole, and after they are bought, they are specially cleaned and evenly cut into small pieces In fact, the marinated fried ones are also good, I am relatively lazy So I fried them directly, and the cold salad is also good.

Step 2: Rinse the garlic moss and cut it into small even pieces.

Step 3: Remove the seeds and shred the red pepper.

Step 4: Finely chop the garlic.

Step 5: Same as above for ginger.

Step 6 The garlic moss I bought today is a bit old, so blanch it with boiling water first, put some oil, and keep it green Remember it for more than ten seconds, otherwise it will be too soft and not delicious.

Step 7: Put a little oil in the pot, add a few peppercorns and stir-fry until fragrant, then scoop it up and throw it away, and continue to fry over low heat without adding garlic and ginger in Step 8.

Step 9: I like spicy so I put some dried chili peppers, I don't like spicy This step ignores step 10

A spoonful of spicy sauce [you can also change it to something else, such as bean paste] and stir-fry the red oil over low heat, oh step 11

Add the sliced beef shutters, stir well, and stir-fry for about two or three minutesStep 12

Add the garlic sprouts. Step 13

A spoonful of cooking wine. Step 14

A pinch of salt, chicken broth powder.

Step 15Finally, add shredded red pepper and stir well.

Step 16 There will be some soup, add a little water starch to thicken, and you can get out of the pot This dish should not be too long, and the beef shutters are easy to get old.

Step 17 is a very homely stir-fry, but it is very appetizing and goes well with rice.

The shutters are delicious and simple to make as follows:

Material preparation: 200 grams of beef shutters, 1 green pepper, 1 red pepper, 6 garlic cloves, a little salt, a little red oil fiber book, a little vinegar and so on.

1. Put the beef shutters you bought back into a bowl, add coarse salt and rub them, repeat several times, and clean them.

<>3. Put water in the pot and boil, put the beef shutters into the pot and blanch for 1 minute.

4. Take out the blanched beef shutters and drain the water.

5. Wash the green and red peppers and garlic, slice the garlic, and cut the green and red peppers into small pieces for later use.

6. Heat the oil in the pan, put the green and red peppers and garlic slices into the pot and stir-fry, add a little salt to taste.

7. Put the beef shutters in a large bowl and pour in the fried chili peppers and garlic.

8. Finally, add 1 teaspoon of balsamic vinegar and 1 teaspoon of red oil, mix well and put on a plate, and enjoy.

Ingredients: Hundred leaves, tenderloin; Ingredients: ginger, garlic, green onion, millet pepper, water starch; Seasoning: salt, chicken powder, vegetable oil, white vinegar, dark soy sauce, sesame oil, cooking wine, sugar.

1. Put the shover vegetables in clean water, grab and wash them. Ginger is cut into minced ginger, and the garlic is also cut into minced pieces, and the garlic can be a little more, so that the fragrance will be stronger. After that, take the green onion and cut it into chopped green onions, and cut the millet pepper into rings to add color and seasoning.

Finally, prepare a small piece of tenderloin, first cut into thin slices and then minced meat, as small as possible to add more flavor.

2. Add a spoonful of salt and a spoonful of chicken powder to the pot, and pour in a little vegetable oil and white vinegar. After the water boils, pour the shover into the pot and blanch it quickly for 30 seconds, pour it out after the shover is soft, rinse it with water a few times to cool and control the water. Vegetable oil is poured here to prevent the loss of nutrients from the shover vegetables.

The addition of white vinegar can make the color of the hundred leaf more green. Brother Reputation.

3. Heat the oil in the pot, after the oil is hot, pour the green onion, ginger, garlic and millet pepper into the pot and stir-fry until fragrant. Then put in the shover vegetables, add 2 grams of salt, 1 gram of chicken powder, and then hook in a little water starch to make the seasoning better adsorbed on the top of the shover vegetables. Turn to high heat and stir-fry a few times, then you can remove from the pot and put on a plate.

4. Heat the oil in the pot again, and after fully sliding the pan, pour out the hot oil and add the cold oil, and the hot pan cold oil is to not envy the side section when frying the minced meat. After that, pour the minced meat into the pot and quickly break it up, fry the minced meat white and fragrant, pour in the remaining minced green onions, ginger and garlic, and fry the fragrance.

5. Pour in a little dark soy sauce, a little sesame oil and fry the color evenly, pour in a little cooking wine to remove the smell, and pour an appropriate amount of water from the edge of the pot. Add 1 gram of salt, 1 gram of chicken powder, a little sugar to enhance the freshness, hook in a little water starch, turn to high heat and stir-fry to taste, get out of the pot and pour the minced meat evenly on the leafy vegetables, and it is delicious.

1. Stir-fry the shutters with leeks.

Ingredients: 250g leek, 100g of shutters. Excipients: appropriate amount of oil, appropriate amount of salt.

Method: Wash the shutters and cut them into thin strips. Blanch with boiling water and drain.

Wash the leeks and cut them into inch pieces. Put oil in a pan until it is 60% hot. Pour in the leeks and shutters at the same time.

Stir-fry until the leeks are slightly browned, then pour in a little water. Once the leeks have turned bright green, add salt. Then add an appropriate amount of monosodium glutamate.

2. Stir-fry the garlic leaves.

Ingredients: 1 leaf, 150g garlic. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate.

Method: Cut the shutters into thin strips. Blanch with boiling water, drain and remove.

Wash the garlic and cut it into inch pieces, taking care to separate the garlic stems from the leaves. Put oil in the pan and add the garlic stalks to the pan first. Add a pinch of salt and stir-fry.

Add the garlic leaves to the pan and sauté slightly. Pour in the shreds. Add a pinch of water.

Add an appropriate amount of salt and monosodium glutamate, stir-fry well, and remove from the pot.

3. Cold shrouds.

Ingredients: 200g of louver leaves. Excipients: 80g cucumber, appropriate amount of green onion and garlic, 1 tablespoon of salt, 1 4 tablespoons of chicken essence, 1 tablespoon of cooking oil.

Method: Fresh shutters can be easily rubbed off the black film by soaking them in vinegar overnight, washed and cut into strips for later use. Slice the green onion.

Stir up the garlic and chop the garlic before chopping. Blanch the shutters in boiling water until they have just shrunk, then remove the cool water, drain the water and set aside. Cucumber shredded.

Put the shuckles, cucumbers, green onions and garlic together, and add salt and chicken essence. Heat a spoonful of oil, drizzle over the onion and garlic, then mix all the ingredients well and serve.

Steps to make the gravy roasted louver knot:

Step 1: Tie the louvers into knots and soak them in water for a while.

Step 2: Add an appropriate amount of water to the broth, bring to a boil and add the leaf knots.

Step 3: Bring to a boil and simmer for 10 minutes.

Step 4: Add an appropriate amount of seasoning, cook for one minute, turn off the heat, and eat, it is very soft and soft.

How to make pork wrapped in shutters:

Ingredients: 110 grams of shutters, 250 grams of minced pork belly, salt, sugar, white pepper, fresh chicken seasoning, starch, cooking wine, 1 egg white.

Cooking method: Step 1: Add half a bowl of water to the meat foam, mix well in one direction, and the water will penetrate the minced meat. Add cooking wine, salt, sugar, white pepper, starch, egg whites, and mix well in one direction. Add a few more drops of refined oil, mix well and refrigerate for half an hour. Shutters cut into squares.

Step 2: Wrap like a spring roll, dip some water on all sides.

Step 3: Steam. Bring the heat to a boil, turn to medium heat, about 8 minutes. Steamed louver knots are relatively tight and do not fall apart easily.

Step 4: Add a little more water to the pot (it is estimated that it can submerge the shutters and meat) and bring to a boil. Add a few drops of fresh chicken sauce seasoning and bring to a good spread. Add salt, sugar, white pepper, to taste.

Step 5: Put the steamed shutters in the meat and gently put them in. Simmer for 3 minutes. Turn off the heat and simmer for 5 minutes (let the gravy of the louvered pork and the soup completely blend together, of course, the pure chicken soup is more delicious).

How to make a small fried thousand pieces of silk:

Ingredients: 3 cloves of garlic, a spoonful of light soy sauce, half a carrot, a little salt, lean meat, 1,000 pieces, a green pepper, a little chopped green onion.

Cooking method: Step 1, 1,000 sheets, carrots, green pepper shredded, shredded meat with a little salt, dark soy sauce, corn starch and mix well.

Step 2: Chop the garlic and shallots and set aside.

Step 3: Add cooking oil to the pot and stir-fry the shredded meat.

Step 4: Add garlic.

Step 5: Put 1,000 sheets, carrots, and shredded green peppers into a pot, add salt, a little dark soy sauce, and a spoonful of light soy sauce and stir-fry.

Step 6: Finally, add chopped green onion and stir-fry a few times.

Ingredients: 300g of beef shutters, 78 coriander (large plants), 2 garlic (medium) green onions, 2 oils, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of white vinegar, 10cc white pepper powder, appropriate amount of sesame oil, a little method.

A large collection of ingredients. Slice the garlic, shred the green onion, and cut the coriander into sections.

After buying the beef shutters, wash them with cold water and soak them in cold water for about half an hour. Roll up the beef shutters and cut them into shreds (approximately, spread them out and cut them into sections according to the desired length. Boil the water, blanch it, put the beef shutters on the colander, and put the water into the number one, two, three.

Stir-fry the garlic slices first with oil in a hot pan.

Put in the beef shutters.

Add shredded green onions, coriander, salt, chicken powder, white vinegar, white pepper, and stir-fry quickly.

Remove from the pan and drizzle with sesame oil.

Tripe is the stomach of a cow. Aliases: louver, belly, cow stomach, hairy belly.

Tripe is the stomach of a cow. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which has the effect of nourishing the spleen and stomach, nourishing qi and nourishing blood, replenishing deficiency and improving essence, quenching thirst and dizziness, and is suitable for people with deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness.

Nutritive value. Beef shutters contain protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc.

Efficacy. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which has the effect of nourishing the spleen and stomach, nourishing qi and nourishing blood, replenishing deficiency and improving essence, quenching thirst and dizziness, and is suitable for people with deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness.

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1. Stir-fried sauerkraut with beef shutters This method is a Hakka dish in Changzhou, and it is also a home-cooked dish, which is known as a local specialty by the outside world, and you will never forget it after eating it once. First, prepare the sauerkraut, cut it into pieces and cut the beef shutters into moderate strips. After that, heat the oil, add garlic, ginger, green onions, etc. and fry until fragrant, then put in the cut sauerkraut, turn on high heat and stir-fry, after five or six are ripe, put the cut beef shutters into the pot, stir-fry with the sauerkraut, and finally add a small amount of oyster sauce, salt, chicken essence, etc. and stir-fry for a few minutes over high heat to get out of the pot, sprinkle a small amount of chopped green onion on the plate, and a delicious beef shutter fried sauerkraut will be out of the pot.

2. The practice of spicy beef shutters is simple, delicious and delicious, I think everyone knows that the beef shutters are very chewy, fried for too long but too hard, first use the beef shutters in hot water again, and then pick up and cool down with cold water, cut into a moderate shape, and then prepare some bean sprouts, or green onions, heat oil, add pepper, ginger, garlic, etc. and fry until fragrant, and then put the beef shutters into the pot and stir-fry, you can add some bean paste (if you like to eat spicy, you can add millet pepper), Stir-fry until the fragrance comes to your nose and you can get out of the pot (remember not to fry for too long, to maintain the freshness of the beef shutters, it will be too hard to fry for too long, which will affect the taste).

3. The cold beef shutters should first be tasted, crispy in the process of chewing, so that the beef shutters can be eaten to be "strong", first blanch the beef shutters in the pot, scoop up and cut them into moderate strips, and then add a small amount of vinegar, light soy sauce, salt, thirteen spices, etc. while hot, stir directly in the basin, cold beef shutters are not only simple to make, but also indispensable as a wine dish, especially with a few relatives and friends to taste together, very delicious.

Hello! The green onion is fried and the soup is delicious, so you can try it.

Cold salad, shabu-shabu, grilled fontanelle is also available.