Niu Mao Guang s practice, how to eat Niu Mao Guang

1. Tools and materials.

200g of large nest vegetables, appropriate amount of salt, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of sesame oil.

Second, the method steps.

1. Wash the tender tips of the beef hair cantonese vegetables.

2. Put the washed beef hair cantonese vegetables into a pot of boiling water and cook for 10 minutes.

3. Peel the garlic and add a little refined salt to smash the garlic into a garlic mortar and set aside.

4. Pour the chopped cooked peanuts into a garlic bowl.

5. Pour in an appropriate amount of light soy sauce.

6. Add a tablespoon of cold vinegar and mix thoroughly.

7. Finally, add a little sesame oil and mix thoroughly.

8. Pour the seasoned sauce on the cool beef hair and mix well.

9. Finished products. <>

Niu Mao Guang is also known as Northeast Wei Cai, and is now explained by the practice of dry mixed beef hair with green onions:

Ingredients: 250 grams of soaked beef hair, 40 grams of coriander, 20 grams of minced chives.

Seasoning: 3 grams of dried chili peppers, 8 grams of oyster sauce, peanut oil.

20 grams. One: Cut the foamed cow hair into small pieces.

2: Put it in a pot of boiling water and blanch it for dozens of seconds.

Three: Fry with minced chives and dried chili peppers and peanuts until fragrant.

<>5: Mix well with chopsticks.

Ingredients: an appropriate amount of beef hair, a carrot, a green onion, an appropriate amount of ginger, and an appropriate amount of coriander.

Specific steps: The first step: soak the cow hair in warm water, and after soaking, put the hair in a pot and add water to boil.

Step 2: Remove and set aside when all the vegetables are soft, remove the water control and set aside.

Step 3: Slice the pork belly, shred the carrots, and cut the green onions, ginger and coriander. Put oil in a pan and add the pork belly when the oil is hot.

Step 4: Stir-fry evenly and add green onions, ginger and soy sauce. When the pork belly is fried and medium-rare, add the beef hair and stir-fry evenly.

Step 5: Add an appropriate amount of water, turn on medium heat, and turn the water to low heat after boiling.

Step 6: Cover and simmer for about 20 minutes. When the water is almost dry, add salt, carrots and other side dishes, stir-fry and then remove from the pan.

Niu Maoguang, also known as Wei Cai, is the Northeast region.

A valuable natural herb rich in protein.

Niu Maoguang can be made into these dishes to eat:

1. Roast three fresh beef hair.

250 grams of beef hair, 25 grams of fresh mushrooms, cooked chicken, Shuifa sea rice, shredded winter bamboo shoots, 15 grams of minced ham, 3o grams of rape, 10 grams of chopped green onion and minced ginger. Shred the chicken, fresh mushrooms and rape; Cow hair is widely removed and washed; Put oil in the pot and heat it, stir it with green onion and ginger, add cooking wine, soy sauce, chicken broth, sugar, refined salt, then put in ham and bamboo shoots, and finally add spinach, mushrooms, chicken, simmer and cook thoroughly, put in rape and monosodium glutamate and burn it slightly, dilute it with wet starch, and pour pepper oil out of the pot.

2. Sea rice beef hair soup.

200 grams of beef hair, 25 grams of water sea rice, 25 grams of water black fungus, 15 grams of ham slices, 10 grams of shredded green onion and minced ginger. Pick and wash the spinach, blanch it in a pot of boiling water, take it out and soak it for 30 minutes, remove it and drain it; Wash the fungus and set aside; Put the soup on the fire, add clear soup, cooking wine, soy sauce, refined salt, green onion, ginger, sea rice to boil, add beef hair guang, black fungus, add monosodium glutamate after the water boils, pour sesame oil, and put it into the soup bowl.

3. Shredded chicken with cow hair.

150 grams of fresh beef hair, 100 grams of cooked shredded chicken, 10 grams of chopped green onion and minced ginger. Wash, remove the leaves and fluff, blanch the remaining petioles in boiling water for a while, remove and cut into sections; Add lard to the pot and heat it, add green onions and ginger to stir-fry until fragrant, put in shredded chicken and stir-fry several times, add refined salt, cooking wine and an appropriate amount of chicken soup to stir-fry to taste, then put beef hair and stir-fry hot, point in monosodium glutamate, and push evenly out of the pot.

4. Beef hair wide loin slices.

100 grams of dried weed, 150 grams of pork tenderloin, 10 grams of chopped green onion and minced ginger. Soak the dried cow hair in warm water, wash and cut into sections; Wash and slice pork; Heat the pot, put in the meat slices and stir-fry until the water is dry, cook in soy sauce, add green onion and ginger and stir-fry until the meat is mature, then add refined salt, sugar, cooking wine, pepper and an appropriate amount of water, stir-fry until the meat slices are cooked and flavorful, put in the beef hair and fry in Guangzhou, point into the monosodium glutamate, and put it on the plate.

<>1. Original and quiet ingredients: 250 grams of soaked beef hair, 40 grams of coriander, and 20 grams of minced chives.

2. Seasoning: 3 grams of dried chili pepper, 8 grams of oyster sauce, 20 grams of peanut oil.

3. Cut the foamed cow hair into small pieces.

4. Put it in a pot of boiling water and blanch it for dozens of seconds. Exciting branches.

5. Fry with minced chives and dried chili peppers and peanuts until fragrant.

6. Add the blanched coriander and beef hair to oyster sauce and the chili peanut oil prepared in the previous step.

7. Mix well with chopsticks.