How to make the horsehead cabbage, how to make the horsehead orchid dish

Beef rib bones stewed with potatoes.

Ingredients: 3 beef bones, potatoes, green onions, ginger slices, coriander, salt, sugar, yellow sauce, dark soy sauce.

Operation: 1. Soak the beef nest bones in cold water, clean them, add water, green onions, and ginger slices to the pressure cooker for 25 minutes.

2. After the pot has cooled, open the lid and remove the stewed beef bones. If you boil the bones, you can add some salt and coriander to make a beef soup, or boiled noodles are quite delicious.

3. Cut the potatoes into cubes.

4. Remove the tendons from the boiled beef nest bones and cut them into small pieces. The bones don't need to be so clean, and you can put them in the pot to make soup for the next meal.

5. Put oil in the pot, add two spoons of sugar, fry until it bubbles and changes color, then add two spoons of yellow sauce, stir-fry twice, add beef bones and tendons, and then add less water, without beef bones and tendons, add two spoons of dark soy sauce, then add potatoes, simmer for 20 minutes, this dish is good.

Tips: 1. The cow's nest bone is probably the position of the cow's knee, which has a lot of tendons and is rich in collagen, calcium and protein.

2. The second meal is hot again, it's really delicious, the hoof tendons are cold and very hard, and the teeth are definitely practiced, and when it's hot, eat the taste QQ, it's so beautiful.

Braised beef nest bones.

Ingredients: 1000g of beef nest bones

Ingredients: Appropriate amount of green onion and ginger slices, appropriate amount of bay leaves, 10ml of cooking wine, 20ml of soy sauce, 2 tablespoons of sugar, salt.

Production time: half an hour - 1 hour.

Introduction to braised beef nest bones.

The cow's nest bone is the kneecap of the cow, which has more soft tendons, is soft and crispy to eat, and is rich in collagen, calcium and protein.

1. Soak the cow bones in water for 10 minutes and wash them.

2 Blanch in clean water to remove the blood foam.

3 After blanching, remove the cow nest bones and dry them until they are not hot.

4 Cut off the tendons from the bones and cut them into small pieces.

5 Add water to a pot, add ginger and bay leaves, and bring to a boil.

6 Pour the beef nest bones into the boil, remove the foam on the top and turn to low heat and boil for about an hour and a half, the tendons are soft and rotten.

7 Remove the beef wom bones and meat from the water, heat the oil, add sugar and stir well, then pour in the beef wo bones and meat and fry the sugar.

8 Add green onion and soy sauce, a little raw soup, salt to reduce the juice.

Precautions.

Our name is Marantou. Stir-fry to eat, stop to eat, my home is generally fried!

Recipe 1: 1, peel the garlic and pat it into minced pieces, remove the maran head and wash it, 2. Blanch the maran head in a pot of boiling water, remove and drain (stir-fry without squeezing water by hand).

3. Heat the oil pot, add minced garlic and stir until fragrant, pour in the maran head and fry, add sugar and salt to taste. (If you like spicy food, you can add some chili peppers).

4. Finally, put monosodium glutamate and sesame oil and mix well, and then you can get out of the pot.

Recipe 2: Chilled salad with maran head.

Detailed description. Ingredients: Marantou, water fungus, enoki mushroom.

Condiments: refined salt, monosodium glutamate.

Method: Cook in water and cut into cubes with enoki mushrooms and black fungus, add salt and monosodium glutamate and mix well.

The steps to prepare Maran cuisine are as follows:

1.Remove the old leaves and roots from the fresh maran head and wash it. 2.

Boil a pot of boiling water, blanch the head of the lower maran until it changes color, then remove it and take it out. 3.Squeeze out the blanched maran head and chop it into fine pieces with a knife.

4.Seasoning: Pour 1 2 tablespoons of June Fresh 10g of light salt premium soy sauce, 1 tablespoon salad oil, a little white sugar into a small bowl according to your taste, and whip with your hands until the water and oil are emulsified.

6.The fragrance of Malan Tou brings us to the fields of spring, let us enjoy the gifts of spring to the fullest! 7.

Don't blanch the water for too long, otherwise the dishes will be rotten and have no texture. The amount of condiments is adjusted according to your taste. Salad oil can also be used with other tasteless vegetable oils that can be eaten raw, and it is not recommended not to add oil.

Purslane and lean broth.

Production] 50 grams of purslane, 100 grams of seeds, 150 grams of lean pork, appropriate amount of refined salt and monosodium glutamate. Remove the roots and old yellow leaves of purslane, wash them with water, and cut them into sections; Cut the lean pork into cubes and wash the seeds. Put purslane, gourd, and lean pork into a clean pot, add an appropriate amount of water, boil with fire first, and then simmer for 2 hours, add refined salt and monosodium glutamate to taste when eating.

Efficacy] The product has the effect of clearing heat and detoxifying, dispelling dampness and stopping the belt, and is suitable for damp heat betting, yellow color under the belt, sticky smell, short yellow urine, thirst and bitterness, red tongue and yellow tongue, and slippery pulse, and can also be used for damp heat diarrhea, dysentery, etc.

Sweet and sour purslane.

Production] 200 250 grams of purslane, 30 grams of vinegar, appropriate amount of sugar. After purslane is washed, decoction 250 grams of thick juice, remove the slag, add an appropriate amount of vinegar and sugar, mix well and drink. The above is a daily supply, 1 or 2 times on an empty stomach to drink warm, and take it for 3 days as a course of treatment.

If the second and third courses of treatment are required, they can be taken again at an interval of half a month.

Efficacy] The product has anthelmintic effect and is suitable for pediatric hookworm disease.

Scrambled eggs with purslane.

Preparation] 60 grams of purslane, 4 eggs, refined salt, cooking wine, peanut oil, soy sauce, and monosodium glutamate. Soak purslane in warm water for 10 minutes, remove the roots and old yellow leaves, wash with water, cut into sections, and set aside. Beat the eggs, add purslane and mix thoroughly, add refined salt, cooking wine, soy sauce and monosodium glutamate to taste.

Wash the wok, add peanut oil, heat it, pour the purslane and eggs into the pan and fry them, and serve them hot with food.

Efficacy] This product has the effects of clearing heat and detoxifying, stopping diarrhea and dysentery, removing intestinal scale, invigorating qi and replenishing deficiency, and is suitable for long-term dysentery.

Stir-fried diced pork with lotus vegetables.

Raw materials. 1 lotus vegetable, 500 grams of pure lean pork, 1 raw egg, a small amount of water starch, vegetable oil, edible salt, fresh vegetables, thirteen spices, soy sauce, aged vinegar, onion and garlic, small pepper;

Practice. 1. Open the pork lean meat hob and raw eggs, take the egg white, put it into the diced pork lean meat, and then put in the edible salt, vegetable freshness, soy sauce, thirteen spices, and water starch thickening powder and stir well, and set aside.

2. Clean the lotus cabbage, cut it into prismatic pieces, mince the green onion and garlic, and cut the green pepper into strips.

3. Heat the pot and boil the electricity, when the oil is medium-cooked, put in the green onions, garlic and green peppers to stir-fry, put in the diced pork lean, and stir-fry for 3 minutes.

4. Add the diced lotus cabbage and stir-fry again for 1 minute.

5. Put in the edible salt, fresh vegetables, thirteen spices, drop a small amount of old vinegar, stir-fry evenly, and put it on the plate.

Stir lotus vegetables. Raw materials.

1 section of lotus root (about 250 grams) 1 and a half peppers 2 small green peppers 1 section of shallots 1 small piece of ginger 1 clove of garlic Condiments: 1 tablespoon of vinegar 2 tablespoons of sugar (10 grams) 1 4 tablespoons of salt (1 gram) 1 4 tablespoons of chicken essence (1 gram) 15 peppers 4 tablespoons of oil (60ml) The specific amount of this home-cooked side dish is 10ml, and the rest can be preserved for other cold dishes (boiled with blue silk, boiled with mung bean sprouts, and three shreds of boiled chili pepper).

Practice. 1) Peel off the epidermis and cut into flakes and soak in cold water. Shallots, ginger, garlic are all finely shredded. Cut the pepper into strips and cut the small green pepper into slices.

2) Pour cold water into the pot, put in the lotus root slices after the fire boils, blanch for 30 seconds, then scoop them up, put them in cold water to soak, and after refrigeration, scoop them up and control drying, and put them on a plate. Add vinegar, sugar, salt, chicken essence, shredded green onion and garlic, shredded pepper and small green pepper slices.

3) Pour the vegetable oil into the rice spoon, put in the pepper, boil the oil over a simmering fire, and turn off the heat when the pepper turns into a dark lychee and the oil smokes. Drizzle the pepper oil over the dish. Before eating, remember to stir well.

1.Peel off the kohlrabi leaves and wash them with water.

2.Do not cut the leaves with a knife, tear them into small pieces by hand, so that they are more flavorful. Hard stems should be discarded and not used, because it is not easy to fry soft when frying, and the taste is not good.

3.Put oil in the pot, put the green onions, peppers and peppercorns in it and fry until the peppercorns are fragrant and the peppers turn black and red. Here's how to do it:

Stir-fry the peppercorns on low heat to bring out the fragrance, then take them out with a spoon, and then fry the green onions and chili peppers, so that you won't bite into the peppercorns when you eat. I'm not a particular person myself, and when I get home from work, it's dark, and I can't afford to be even more particular, so I just throw it all in the pot. ^_

4.As soon as the pepper changes color, turn up the heat immediately, throw the torn kohlrabi into the pot, stir-fry it quickly, and you must turn on the range hood at this moment, otherwise you will sneeze again and again

Crispy lotus root strips. Ingredients: 1000g lotus root, 300g flour, 2 eggs, cooking oil, salt, chili noodles or tomato sauce.

Step] 1Prepare 1000g of lotus root, wash and peel the bridge, change the knife and cut it into strips, put it on a plate and set aside;

2.Put the flour in a pot, add a small amount of water many times, beat in two egg whites, stir evenly with chopsticks in one direction, the flour becomes flocculent, add a small amount of water, stir evenly into a paste;

3.Heat the oil, the amount of oil is a little more, turn to low heat after the oil is hot, put the lotus root sticks in the batter with chopsticks, dip the batter and put it in the oil pot;

4.Fry the lotus root strips until golden brown on both sides, then remove from the pan, put them in a colander and drain the excess oil;

Pay attention to two small details, one is that when the lotus root is put into the flour, the lotus root has more water content, so I suggest that the flour can be dried a little, so that the flour can be wrapped evenly in the lotus root; The second is the control of the amount of oil, we must submerge the lotus roots, and we should not put too many lotus roots at one time to avoid uneven heat.

This snack is crispy lotus root strips, and the practice of wolf tooth potatoes and fried sweet potatoes is similar, I have to say that there is any difference between the fierce and fierce. That is, the crispy lotus root strip is simpler and easier to make. And the taste is not bad, so I recommend you try to make it.

On weekends, you can have a snack to pass the time.