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This dish is different from the traditional tomato beef brisket, and the color is more rosy. With yam and other ingredients, the soup is naturally sticky and slightly sour. It is accompanied by the aroma of pepper. The dish has both good looks and good taste.
How to make:
1. Rinse 500 grams of beef ribs with clean water and blanch it in a pot of boiling water.
2. Add 20 grams of salad oil to the pot, stir-fry 2 star anise, 3 grams each of pepper and cinnamon, 2 grams of bay leaves, 15 grams of spray cooking wine, add the blanched beef rib meat, add 2 dry grams of water and cook, remove and change it into small squares.
3. Peel 300g of tomatoes and diced; peel 100g of iron stick yam and cut into pieces with hobs; 100g of carrots and small pieces; 100g of onion diced.
4. Add 10 grams of salad oil to the pan, stir-fry 100 grams of fragrant onion, 20 grams of ginger slices, add 30 grams of tomato sauce, add diced tomatoes and stir-fry with thick and excellent, inject 800 grams of broth, add cooked beef rib meat pieces and iron stick yam, add 8 grams of salt, 10 grams of MSG, pepper, and chicken essence to boil over high heat, and cook for 10-20 minutes.
key:
1, yam selection ingredients.
In addition to choosing high-quality beef rib meat, another ingredient in this dish, you should choose locally produced iron stick yam. It has a strong liquid juice and tastes sweet and fragrant after cooking, and feels "sweet and sweet" when you enter the mouth.
2, tomato sauce + tomatoes. The rosy color of
soup comes from the combined effect of tomato sauce and diced tomatoes. The function of tomato sauce is to make the dish redder in color, tomatoes have a stronger taste, and tomatoes have a stronger consistency; the function of diced tomatoes is to make the dish have the aroma of the tomato itself and increase the sourness. The two work together to achieve a "win-win" in taste and color.
3, beef cooked twice.
Beef brisket needs to be cooked twice, firstly it is broken, followed by tasting. After two cooked beef, the meat is soft and rotten, with a good taste and a strong fresh aroma. If it matures directly, the meat quality of the beef will not achieve the best effect and the blood will affect the taste of the dish.
Red Soup Baked Lobster
Main Ingredients: 1 Australian Red Dragon 1000g.
Auxiliary ingredients: soba noodles 250, broccoli 150 grams, 15 grams of garlic, 20 grams of dried scallion glutinous rice, and 8 grams of ginger rice.
Seasoning: 5 grams of chicken powder, 10 grams of concentrated seafood juice, 60 grams of Jiale yellow juice powder, 10 grams of spicy red soup sauce, 5 grams of salt, 5 grams of sugar, and 1000 grams of water.
Cooking steps:
1. Slaughter the lobster, cut it into pieces, wash it and set aside;
2. The lobster cubes are afraid of the flour and oil, so simmer the soba noodles into the base flavor and put it in the chalk;
3. The ingredients are fragrant, add water and seasonings, add lobster cubes to simmer and thicken them after cooking;
4. Put the broccoli after flying water.
Green pepper peel egg Beauty frozen
Ingredients: 3 peel eggs, 1 box of pure milk, 30 grams of gel slices, 50 grams of sugar, 30 grams of green pepper, and appropriate amount of cooking oil.
Preparation method:
1. Put the gel slices into a pot, add 100 ml of sugar and water to boil, and divide them into two parts.
2. Remove the shell and diced eggs, add a portion of boiled gel slices and mix well, put them in the mold, put them in the refrigerator for 2 hours, and remove them from the mold.
3. Add the remaining gel slices and mix well, pour it into the mold, freeze it in the refrigerator for 2 hours to set, take it out and cut it into pieces with the egg jelly.
4. Chop the green peppers after oil, scoop them on the egg jelly, and then garnish them slightly.
