Fat cow enoki mushroom is delicious and eats, does fat cow need to blanch in advance?

Fat cattle need to be blanched in advance. After the water is boiled, the fat beef roll is put into the pot, which can remove the blood and fishy smell, and after more than ten seconds, when the fat beef roll changes color, it can be fished out for later use.

Handling ingredients: wash enoki mushrooms, cut tomatoes into cubes, it is best to remove the skin, defrost the fat cow a little in advance, then boil a pot of boiling water enoki mushrooms for one minute, drain them, blanch the fat cow for one minute to remove the blood and blood foam, and pick it up for later use.

Fat cattle do not need to be blanched in advance, as long as they are washed before going down, the fat cattle is thin, and it is basically cooked after water, if you are afraid of fishy, you can buy the original cut fat cow, or add some cooking wine to remove the fishy smell.

There is no need to blanch the water in advance, and when the water boils, you can just put the fat cow down. Fat cows are relatively thin, and if they are blanched with water in advance, they will lose their deliciousness.

Look at the fat cow you bought*** is not good, if it is fresh, it can not be blanched, if it is frozen, it is recommended to blanch.

In fact, the fat beef does not need to be blanched in advance, which will destroy its taste, not so fresh, and then put the fat beef into the pot and stir-fry evenly, add enoki mushrooms, and then add your favorite sauce, and simmer over low heat is also very flavorful.

Yes, because the general fat cattle are bought in boxes from the supermarket, this kind of fat cattle is not convenient to clean, so be sure to blanch to remove the dirty, and blanch to remove the blood foam, you can go out of the smell of the fat cow.

The purpose of blanching the fat beef is to remove impurities, put the fat beef in the pot and shake it a few times to remove the bloody smell, and it can be removed after changing color after more than ten seconds. If the fat cow has just been taken out of the refrigerator, in order to save time, it can be put directly into the pot of boiling water. Pour cooking oil from the pot, put in the garlic cloves until the oil temperature is 50% hot, wait for the fragrance to burst, put the chopped tomatoes into the pot, stir-fry until the soup is stir-fried, add an appropriate amount of salt to taste, and see if the red tomato sauce immediately increases appetite?

Pour in an appropriate amount of hot water, add enoki mushrooms, then pour in the blanched fat beef, and sprinkle with chopped green onions. And so our fat beef enoki mushrooms are done!

When making enoki mushrooms, many people don't know, should they be boiled in boiling water or cold water? In fact, the correct way to do it should be to boil water in a pot, which can not only shorten the cooking time, but also make the fat cow firm quickly and have a better taste. So if you keep this trick in mind, a fatty beef enoki mushroom dish will be more than half the battle.

It is also important to note that when boiling the sauce, the amount of water needs to be less so that the sauce can melt. Too much water can make the taste too bland and not tasty. The enoki mushroom fat beef made every time is tender, juicy, delicious and not greasy, and it can be served soon.

An essential step to get rid of the smell of fat beef is blanching. During the blanching process, remember not to blanch the fat cow for too long, which will make the fat cow taste less tender. When frying enoki mushrooms, remember to put an appropriate amount of water in the pan, which can prevent the pan from drying out too much and make the enoki mushrooms in the pot more flavorful later.

Fatty beef enoki mushroom is a classic dish, and of course we have to learn how to make it. Home-cooked or banquet dishes are good choices.

Fatty enoki mushrooms seem to be relatively high-end, but they are actually relatively simple to make, and delicious food can be made in a simple way. Although enoki mushrooms are vegetarian dishes, their crisp and tender taste and rich value have attracted a large number of fans. Enoki mushrooms can be cooked with a variety of meats and have a very strong flavor that is loved by the public.

Yes. How long does it take for a fat beef roll to be blanched before it can be eaten.

The best time to eat hot pot shabu fat beef is to blanch in boiling water for 8 to 10 seconds, the fat cow is very thin and tender, and when Zhou Socks Kai eats, use a colander to dip a few times in the shabu-shabu, and you can eat it when it changes color. Basically, it is best when it is ripe, and it is not delicious when it is ripe, because the butter has melted away.

How long can fat beef rolls be frozen.

Fat beef rolls can be frozen for about 3-6 months. If you want to prolong the storage time of fat beef rolls, it is recommended that you can put fat beef rolls in the refrigerator for freezing, the low temperature environment in the freezer can inhibit the growth of bacteria, so that the fat beef rolls can be stored longer, and if the fat beef rolls are frozen in the refrigerator properly, they can generally be stored for about 3-6 months. However, it should be noted that the fat beef rolls must be sealed and stored well before freezing, which can reduce the contact between the fat beef rolls and the outside air, so that the fat beef rolls can be better preserved.

The method of fat beef roll is recommended.

1. Fat beef tomato and potato soup.

Ingredients: potatoes, tomatoes, beef, white pepper, peppercorns, sugar, chives.

Method. 1. Wash the tomatoes and potatoes, put a flower knife on the tomatoes and put them in boiling water to blanch the skin, and cut the potatoes into small cubes.

Put oil in a pan, fry the diced potatoes over low heat, and fry the potatoes until browned and cooked.

2. Peel off the skin of the blanched tomatoes, chop them into pieces, fry them in a pot to make the soup, add hot water and fried potatoes, add white pepper, peppercorns, a little sugar, and boil for two minutes.

3. Remove the fat beef slices with boiling water, put the fat beef slices into the boiled tomato soup, add salt, turn off the heat and sprinkle with chopped green onions.

Second, the golden needle sour soup fat cow.

Ingredients: Fat beef, enoki mushroom, wild pepper, garlic, ginger, Hangzhou pepper, millet pepper, Hainan yellow bell pepper paste, white pepper powder, cooking wine, aged vinegar, salt, edible oil.

1. Finely chop ginger garlic, Hangzhou pepper, millet pepper and wild pepper, cut off the roots of enoki mushrooms and tear them apart for later use. Boil the fat cow in a pot of cold water, skim off the floating residue, remove it and drain it for later use; Boil enoki mushrooms in a hot pot for two minutes, remove them, and spread them at the bottom of a bowl for later use.

2. Add an appropriate amount of rapeseed oil to the pot and heat it, stir-fry the minced ginger and garlic and wild pepper, then add the yellow bell pepper sauce and fry until fragrant.

3. Pour enough water into the pot, mix cooking wine, aged vinegar, salt and pepper and boil, then put in the blanched fat beef and cook for 1 minute, add the minced millet pepper and Hangzhou pepper and mix thoroughly.

4. Season before cooking, boil over high heat for 40 seconds, turn off the heat, and put it in a bowl with enoki mushrooms.

Preparation of boiled fat bovine enoki mushrooms:Ingredients: 250 grams of fat beef slices, 300 grams of enoki mushrooms, 100 grams of vermicelli, 50 grams of celery.

Excipients: 15 grams of ginger, 10 grams of dried chili, 150 ml of chicken broth, salt, sugar, Shao wine, peanut oil.

1. Wash the fat beef slices, mix well with salt ling, pepper and light soy sauce for later use.

2. Wash the enoki mushrooms and cut off the old roots at the tail for later use.

3. Boil the oil, stir-fry the ginger slices, splash a little Shao wine, and add the chicken broth. Put in enoki mushrooms and vermicelli to boil, then add fat chizi beef, dried chili peppers, celery, after boiling, season with salt and pepper and Zheng powder, and collect the juice slightly.

Minced garlic and millet are poured with hot oil and seasoning, the vermicelli soaked in cold water for 20 minutes is spread on the bottom of the plate, the enoki mushrooms on the fat beef roll are placed on the vermicelli, add the sauce that has been seasoned before, steam in the pot, and it is done!

Blanch the fat cow, stir-fry the ingredients until fragrant, add water and boil the enoki mushroom fat beef vermicelli.

Ingredients: 300 grams of fat beef.

Excipients: 30 grams of tomato paste, 150 grams of enoki mushrooms, 10 grams of garlic, a little red pepper, appropriate amount of cooking oil, 3 grams of salt, 4 grams of sugar.

The practice of fat cow in sour soup:

1. After removing the roots of enoki mushrooms, clean them, put an appropriate amount of water in the pot and boil, blanch the enoki mushrooms, boil them for 1-2 minutes, and then remove them and drain the water.

2. Peel and mince the garlic, clean and chop the red pepper.

3. Put an appropriate amount of cooking oil in the pot, and after the oil is hot, put the minced garlic in and stir-fry until fragrant.

4. Pour in the tomato sauce and stir-fry until fragrant.

5. Then add an appropriate amount of water, then add salt and sugar, and put the enoki mushrooms in and boil.

6. After boiling again, put the fat cow in and cook it, and turn off the heat.

7. Sprinkle with minced red pepper and serve.

8. Finished products.

Enoki mushroom is a very popular common ingredient, and most of the people who like it are because of the crisp taste, rich nutrition, and the way to eat it is also relatively casual, and most of them are probably used for shabu shabu. In restaurants large and small, you can almost order the dish of sour soup and fat beef, which is sour and spicy and appetizing. This is also a favorite soup dish to eat in winter, and it can be regarded as a loyal "fan" of hot and sour beef.

The nutritional content of enoki mushroom is higher than that of general mushrooms, the content of lysine is particularly high, which can well play a role in reducing cholesterol, anti-fatigue, antibacterial and anti-inflammatory, although rich in nutrients, but most of them are too single in the way to eat. Today, I will share with you the recipe of this sour soup fat beef, which is both simple and delicious.

Ingredients: Fat beef, enoki mushroom, garlic, green pepper, red pepper, yellow lantern hot sauce, wild pepper sauce, salt, white vinegar, sugar, oil, water.

Method: Cut off the roots of enoki mushrooms, tear them into small florets, and wash them. Finely chop the garlic. Cut the green and red peppers into small rings.

Pour water into the pot, boil the water, add the enoki mushroom blanching, remove and spread it into the bottom of the bowl.

Pour the fat cow into the pot and blanch it, wait until the fat cow changes color, then remove it and set aside. (The fat cow needs to be removed immediately after it changes color, and it needs to be boiled a second time later, so it doesn't need to be boiled for too long.) Blanching in this way is just to blanch the blood, so that the sour soup and fat beef soup that comes out of this way will not be turbid. ）

Pour oil into the pan, wait until the oil is hot, add the yellow lantern hot sauce, wild pepper sauce, minced garlic, and stir-fry the butter.

Add an appropriate amount of water, add a little salt and a little sugar to taste. (A little sugar doesn't add sweetness, it only adds freshness.) Pour in the blanched beef just now, cook for 30 seconds, pour a little white vinegar, and turn it to get out of the pot.

Sprinkle a little minced garlic, pour oil into the pot, wait until the oil is hot, add green and red pepper rings and stir-fry fragrant, pour the hot oil on top of the minced garlic, this sour soup fat cow is ready, if you love to eat, learn to do it!

Heat the oil in the pot, put in the hot pot base, put the water, and after the water boils, put the fat cow and then put the enoki mushroom.

Prepare fatty beef slices, put oil in the pot, put green onions, ginger and garlic after the oil is hot, then add the fat beef and stir-fry to bring out the fragrance to add water, add enoki mushrooms, light soy sauce, dark soy sauce, oyster sauce and pour in at one time, and then add a small amount of salt and stew for 20 minutes.

First prepare the fresh fat beef, put it in the pot and blanch it out, then prepare the enoki mushroom, soak it in clean water, boil the oil in the pot, add the green onion, ginger and garlic and fry until fragrant, then put in the fat beef, then pour in the appropriate amount of water, then add the enoki mushroom, then add the seasoning, and cook it.