How to make beef roots and eggs delicious?

Cow eggs have been used by more and more people to make ingredients, and the taste of their soup is very good, so what is the recipe for cow eggs? Generally speaking, when making beef egg soup, you can add some wolfberries in an appropriate amount, and wolfberries have the effect of delaying aging, anti-liver damage, lowering blood sugar and tonifying the kidney.

Ingredients: Bullwhip (ox chong) of small bulls from Inner Mongolia

Excipients: a chicken thigh, wolfberry, green onion, ginger, cooking wine, etc.

Method: Boil the fresh bullwhip with water until tender and take it out, cut it into two pieces along the urethra, remove the urethral membrane and scrape it clean, cut it into sections after cutting the chrysanthemum flower knife. A chicken thigh, green onion, ginger, cooking wine, etc., and the changed oxwhip are put into a pot of water and simmered.

Add vegetable oil to the spoon and burn it until it is 6 mature, put in the simmered bullwhip and remove the oil, leave the bottom oil in the spoon, green onion and ginger shredded pot, cook cooking wine, add chicken soup, add processed wolfberry, put in refined salt and other condiments to boil, skim off the foam, put in the bullwhip flower, burn until it is thickened, and pour the oil out of the spoon and put it on the plate. This dish has a beautiful shape, mellow taste, and bright color.

Famous traditional dishes of Inner Mongolia. It has both edible value and medicinal value, and has the ability to nourish the kidneys and lungs. The effect of strengthening muscles and bones.

The above introduction to the practice of cow eggs, I hope to help those friends who like food, if you eat more wolfberry cow egg soup, it can relieve fatigue, refresh the mind, and also has the effect of delaying aging, it is a price comparison health care ingredients, can be taken for a long time.

Method 1Slice the beef and marinate in oyster sauce, cornstarch, oil, light soy sauce and pepper for more than 15 minutes; 2.Soak the pho in warm water until it spreads out and softens (the pho I bought at the Melbourne Tang Men is packed in bags and stored in the refrigerator, so the pho will be stacked on top of each other and a little hard), but you can't.

Cooking is familiar with eating, adjusting some dipping sauce, or frying and grilling are delicious.

400 grams of beef loin, 100 grams of Sichuan peppercorns, 1 teaspoon sesame oil, 200 grams of shredded ginger, 1 teaspoon of seasoning salt, 100 grams of rice wine

1.Soak the sirloin flowers in a pot and let the water run for 1 hour, then remove and set aside.

2.Szechuan pepper is soaked in boiling water, and it is pepper water when it cools.

3.Soak the beef loin in pepper water for 1 hour to remove the smell and set aside.

4.Put sesame oil and tender ginger shreds in the wok and stir-fry until fragrant, add the beef loin from method 3 and fry over high heat for 2 minutes, add seasonings and turn to medium heat and fry for 3 minutes.

1 beef loin, 3-4 cloves of garlic, cooking wine, appropriate amount of white vinegar, oyster sauce, tempeh paste.

1. Slicing beef loin; 2. Soak the beef loin slices in water, add cooking wine and an appropriate amount of white vinegar to remove their smell;

3. Slice garlic; 4. Heat the oil in a pan, add the garlic and stir-fry until fragrant;

5. Pour in the beef loin, stir-fry, add oyster sauce and tempeh paste, and stir-fry quickly for 4-5 minutes.

1 kg of beef kidney, potatoes, appropriate amount of green onion, ginger and garlic, 1 tablespoon of Pixian bean paste, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, a little sugar, a little salt, and a little liquor.

1. Soak the beef loin in water for half a day, soak the blood out, clean it, and chop part of the green onion and ginger for later use.

2. Put the beef loin in a clean basin, sprinkle 1 small pinch of salt, sprinkle minced green onion and ginger, add a small spoon of white wine, and marinate for 1 hour.

3. Take a frying pan, do not put a drop of oil in the pot, spread the front of the beef loin on the bottom of the pan, put the fire on low heat and heat, with the heating process, the pot makes a sizzling frying sound, one side is cooked and then turn over and fry, wait until the beef loin is fully cooked, take out the beef loin.

4. Peel the potatoes and cut them into thin slices, fry the potatoes over low heat with the remaining oil in the pan, and shovel out the potatoes when they are cooked.

5. Put the bean paste into the pot, stir-fry the red oil over low heat, add the chopped green onions, ginger, garlic and dried chilies, put an appropriate amount of peppercorns according to personal taste, then add the beef loin and stir-fry constantly, add a little sugar, and then put in the potato slices and constantly stir-fry evenly.

6. Wait until the surface of the potatoes and meat is all covered with sauce and fully flavored, turn off the heat, and sprinkle sesame seeds (crushed peanuts), coriander (chopped green onions) and other garnishes to increase the flavor.

Beef kidney, salt, cooking wine, monosodium glutamate, pepper, dry starch, paprika, pepper water.

1.Cut the beef kidneys into small pieces, marinate them in salt, cooking wine, pepper and pepper water for 1 hour, then take out the chores, starch them with dry starch, and fry them in a hot oil pan until they are set and taken out.

2.Leave a little oil in the original pot, put the fried kidneys into the stir-fry, add salt, monosodium glutamate, chili powder, and stir-fry evenly before getting out of the pot.

3 grams of ginger juice, 25 grams of butter, 5 grams of garlic, 10 grams of bread, 5 grams of soy sauce, 3 grams of salt, 3 grams of pepper.

1.Tear off the outer film of the beef kidney, remove the fat, cut two pieces to remove the white tendons, wash them with water, drain the water, and mix them with salt.

2.Put the wok on the fire, add 2 tablespoons of oil, stir-fry the garlic until fragrant, then add the beef loin, fry it on a high fire until both sides are golden brown, then switch to low heat after the red wine and ginger juice, and when the wine is almost dry, mix in soy sauce and pepper, and put it on a plate.

3.Cut the bread into 5 to 6 cm pieces and fry them around the sirloin.

One: Bullwhip Soup: Ingredients:

1-2 bullwhips. Seasoning: 75 grams of cooked oil, 25 grams of Sichuan pepper oil, 15 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of sugar, 6 grams of salt, 15 grams of cooking wine, 40 grams of wet starch, a little pepper and sugar, 100 grams of green onions, 20 grams of garlic cloves, 50 grams of ginger, 500 grams of chicken broth.

Method: Wash the bullwhip first, cut off the outer skin and scald it with boiling water, tear off the outer skin after taking it out, wash it and put it in the pot. Put kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, and Sichuan peppercorns until the bullwhip is boiled, remove one in half, remove the urethra, and cut it into 4 5 cm long sections.

Stir-fry the spoon on the fire, heat the cooked oil, add 50 grams of green onions, 25 grams of ginger and garlic cloves to stir-fry the fragrance, add cooking wine, soy sauce, and then add chicken soup, sugar, monosodium glutamate, salt, adjust the soup to Wang red with sugar color, put the bullwhip into the soup and simmer until the soup is dry and thick, pick out the green onion and ginger, hook it into a thick thick thick with wet starch, and drizzle with pepper oil.

Seven or eight of the materials.

Star anise: 5 pcs.

A handful of peppercorns.

Cinnamon 2 pieces.

5 bay leaves.

2 pieces of ginger.

Fennel to taste.

2 teaspoons of salt.

Light soy sauce 5 scoops.

3 scoops dark soy sauce.

The practice of fragrant braised beef treasure (cow egg).

I bought five catties of frozen cow treasure, counted, a total of 8, after thawing, subtract, peel off the outer layer of skin, very easy to get, clean clean.

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Blanch the water for 5 minutes and bring out a lot of foam. Be sure to pay attention here, pot under cold water! Pot under cold water! Pot under cold water! Bring to a boil on low heat, and then keep stirring gently, otherwise Niu Bao will explode, as shown in the figure below.

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Clean it, I exploded this one because there was less stirring in the middle, and this one was always at the bottom of the pot, and it exploded. However, in fact, the explosion does not affect the eating, and I personally think that it is easier to taste when marinated.

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Cook for 30 minutes, collect the juice, don't collect too little, let it cool, soak in the braised soup to continue to taste.

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Take it out and slice it and you can eat it, the marinated soup is very fragrant, and you can also pour some marinade after cutting it to make it more delicious. This is the one that exploded, and it feels good.

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Revealing the whole cow egg pictured above. Now let's move on to the crucial step, cutting the eggs. Break the cow egg longitudinally, pay attention to keep the surface of the skin, and then cut about one centimeter thick slices, the texture of the cow egg is delicate and tender such as lactone tofu, and the surface must be kept before slicing, otherwise it is easy to scatter.

After slicing, you can cook according to your own taste, stir-fry the bottom of the pot with pepper and garlic, put in the beef egg and fry it on a high heat, cook cooking wine, and consume a little oil to get out of the pot. The taste of the roasted beef eggs is close to that of pork liver, and the texture is as tender as foie gras.

Blanch the beef eggs in a pot under cold water, turn to low heat after boiling, and then take them to stir-fry the green peppers.

1.Fried eggs: Put the eggs in a pot, add a little water, and fry them on medium heat until the egg whites are firm.

2.Scrambled beef eggs: Put the beef eggs in a pan, add a little oil, and stir-fry over medium heat until the egg whites are firm.

3.Boiled eggs: Put the eggs in a pot, add a little water, and cook over medium heat until the whites are firm.

4.Steamed eggs: Put the eggs in a pot, add a little water, and steam over medium heat until the egg whites are firm.

5.Roast Beef Eggs: Put the eggs in a pan, add a little oil, close over medium heat and bake until the egg whites are firm.

6.Stewed eggs: Put the eggs in a pot, add a little water, and simmer over medium heat until the egg whites are firm.

7.Boiled shed to change cow eggs: Put the cow eggs into a pot, add a little water, and cook them in medium heat until the egg whites are firm.

8.Boiled egg soup: Put the beef eggs into the pot, add a little water, cook over medium heat until the egg whites are firm, add vegetables and spices to cook the soup.