Raw materials:
500 grams of bullwhip, 200 grams of red meat, two pairs of chicken feet, 500 grams of Morinda officinalis, Eucommia ulmoides and Lycium barbarum each.
Seasoning:
Appropriate amount of salt, monosodium glutamate and carved wine.
Exercise:
1, replace the bullwhip with the bullwhip flower, cut the red meat into small pieces, cut off the toes with chicken feet, put it in a boiling water pot for 7-8 minutes, and then pour it out for later use.
2. Morinda officinalis, Eucommia ulmoides and Lycium barbarum are soaked in water and inverted for later use.
3. Put all materials (except Lycium barbarum) into the stew nest, add hot purified water, salt and monosodium glutamate, seal the stew nest with plastic wrap, and put it into a steamer for 2 hours.
4. 1.5 hours later, take out the stew nest, slit the plastic wrap, put it in Lycium barbarum, put it back in the steamer and steam for another half an hour.
5. Take out the stew nest, open the plastic wrap, add a proper amount of carved wine, then seal the plastic wrap for feeding.
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Lycium barbarum bullwhip soup
1. Wash ginger, onion and chicken, break ginger and cut onion into sections. Fresh bullwhip scraped off the rough skin, cut open and scraped the urethra, washed it, and cut it into 4 cm long sections.
2. After the pot is lit, pour in the bullwhip and 2000 grams of water, bring to a boil, add 50 grams of onion and 30 grams of wine, and cook for 15 minutes. Take out the bullwhip, pour out the added materials and cook for 3 times repeatedly.
3. Put a clean pot on a strong fire, pour in 2000g of clean water, add bullwhip and chicken to boil, skim the froth, add ginger, onion, Shaoxing wine and pepper, stew for 90 minutes, then take out ginger and onion, put the chicken in a dish for later use, and then put salt, monosodium glutamate and pepper noodles into the pot until the bullwhip is soft and rotten. This is the end of production.
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Stewed bullwhip with yam
Ingredients: 1-2 bullwhip, 1 yam.
Seasoning: 75g of cooked oil, 25g of pepper oil, soy sauce 15g, monosodium glutamate and brown sugar 5g, salt 6g, cooking wine 15g, wet starch 40, pepper and a little sugar, onion 100g, garlic cloves 20g, ginger 50g and chicken soup 500.
Exercise:
1. Wash the bullwhip first, cut off the skin and scald it with boiling water. Take it out, tear off the skin, wash it and put it in the pot. Peel and wash yam, and cut into pieces for later use.
2. Put 2.5 kilograms of water in the pot, add 50 grams of onion, 25 grams of ginger and pepper until the bullwhip is boiled, take out one and a half, remove the urethra and cut into long sections of 4~5 cm.
3. Stir-fry the frying spoon with high fire, heat the cooked oil, add 50g of onion, 20g of ginger and garlic cloves, add cooking wine, soy sauce, chicken soup, brown sugar, monosodium glutamate and salt, and turn the soup into white with sugar.
4. Put the bullwhip and yam into the soup and simmer with slow fire until the soup is dry and thick. Pick out the onion and ginger, hook it with wet starch to make a thick paste, and pour it with pepper oil.
Features: the color is bordeaux, the bullwhip is soft and rotten, and the taste is mellow.
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Cordyceps Niubiantang
Raw materials: buffalo whip 500g, beef soup 1000g, Cordyceps 20g, Lycium barbarum 10g, refined salt 2g, monosodium glutamate 2g, onion ginger 20g, Shaoxing wine 20g, sesame oil 10g, and a little black pepper.
Exercise:
1. Carve the bullwhip into a chrysanthemum shape with a knife belt and blanch it frequently with beef soup until the bullwhip has no fishy smell.
2. Put the bullwhip into a small pot, pour the clear soup, put it in a cage and stew for 1 hour, add the bird-made Cordyceps sinensis, Lycium barbarum, onion, ginger and Shaoxing wine, and stew for 1 hour until the bullwhip becomes soft, the Cordyceps sinensis is waxy and the Lycium barbarum is fragrant, then pour out the soup, take out the bullwhip and pour it into a small soup plate.
3. Heat the wok, add beef soup, add salt, monosodium glutamate, pepper and sesame oil, adjust the taste and pour into the soup plate.
Features: the soup is fresh and mellow, the bullwhip is soft, the cordyceps moistens the skin and strengthens the body, and the wolfberry has the best eyesight and nutrition.
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Stewed oxtail with Angelica sinensis bullwhip
1. Wash bullwhip and oxtail with boiling water and bleeding, wash yam, peel and cut into sections, wash Dangshen, Angelica, Lycium barbarum and jujube, slice ginger (I forgot to shoot jujube-sorry).
2. Heat the pan, pour the oil and add half the ginger slices.
3. Fry oxtail in a pot with low fire.
4. Fry until slightly yellow
6. Add the bullwhip and fry together
7. Pour in rice wine and stir fry for 5 minutes.
8. Take out the bullwhip and oxtail and put them in the saucepan. Pour out ginger slices and oil.
9. Add water to the pot, add the remaining ginger, codonopsis pilosula and angelica, and bring to a boil.
10. After boiling, foam appears on it, scoop it out with a spoon and pour it out, then turn to low heat and start to stew slowly.
1 1. 1.5 hours later, the bullwhip and oxtail are almost 8 ripe, add yam and red dates, add salt and bring to a boil, then turn to low heat.
12 later. For 25 minutes, stew the red dates and yam and put them into the medlar.
13. Turn off the fire after 5 minutes of medium fire.
14. Bowling and serving
15. Drink tonic soup, eat meat, and eat whips as you like, with a faint flavor of angelica and red dates, slightly sweet.
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