How does Mr. Ma stew beef?
How did the old gentleman in Changbaoting fry cabbage into chestnuts?
How did Mr. Su Lao's long-lost "sauce noodles" come about?
You must be greedy just by looking at the name.
Mashi stewed beef
Everyone in the comic dialogue circle knows that beef stew with horse is a must. "Ma Shi Stewed Beef" is so famous because the method of stewing meat was learned from Beijing Yueshengzhai. "My father used to go to Beijing to perform. Ma Zhen, the boss of Yueshengzhai, likes listening to my father's cross talk. When he went to two houses, he moved. My father has a good relationship with Ma Guan. I have been called Uncle Ma since I was a child. " Mr Ma Zhiming said.
Mr. Ma Zhiming said that in the past, the family was not rich, and the Ma family didn't pay attention to food. It is nothing more than radish boiled beans, fried sauerkraut and fried wild vegetables. He called what he ate at home "the poor man's meal".
Although the material is not expensive, it does not mean that it is not delicious. "The food in our family is coarse food. Abalone and hairy crabs are both good things. It's normal to rush to eat, but one thing seems to have no appetite. If you still want it after eating, it is called success. " Mr Ma Zhiming said.
Four tricks of "stewed beef with Mars"
1 Meat should be selected, tender beef should be selected, and old beef should be dark, not selected. Pay attention to the meat in the ribs or chest.
Stewed meat can't be pulled with water, and the pulled meat can't be stewed, only washed with water.
Beef can be blanched, but good beef doesn't need blanching.
Stewed meat does not use water, only beer.
Stewed beef with Mars:
1. 10 Jin of beef, cut into pieces, put in a pressure cooker, and pour in two glass bottles of beer.
2. Put 4-5 petals of aniseed, put a piece of cinnamon on the ring finger, sew pepper and a palm clove in a small bag with gauze and put it in the pot, and you can also put a little fennel. 3. Onions are indispensable. Fresh onions are made of onion leaves. 10 Jin of meat needs 3-4 onion leaves, which can be put on the surface. 4. Put two pieces of ginger, less than one garlic. 5. No soy sauce, put Beijing dried yellow sauce. Use a whole package of yellow sauce 1/5 sold in the supermarket every time, drain the yellow sauce with 1 spoon vinegar, and add two spoonfuls of sugar. Ma Lao emphasized that stew, vinegar and sugar must be available. 6. Grab a handful of fine salt, about 2-3 spoonfuls, and start stewing. 7. The pressure cooker begins to deflate 15-20 minutes, and the new pressure cooker needs to put less water. 8. If you find that there is too much soup in the pot, open the pot cover and turn on the fire to continue to rush until there is a little sticky soup in the pot.
Master Shao Ma said that all his stews like pot-stewed vegetables. Potatoes are cut into bull's heads, fried and stewed with vermicelli. The above method of stewing meat can also be used to stew mutton.
Master Shao Ma also deliberately corrected a misunderstanding. Many people think that more soup should be left in the stew of braised dishes. In fact, the stew should be juiced, the taste should be wrapped in the meat, and water should be added when stewing.
The above is my answer, I hope it will satisfy you.
After home-Zhajiang Noodles Hou Linbao's memory of his family background is only a short sentence:
I may be from Tianjin. When I was four years old, Master Hou was sent to Beijing by my uncle. Until his death, Master Hou didn't know who his biological parents were.
When I was a child, Hou lived in poverty. When I was a few years old, I went to the big house to eat porridge, and then I had to eat. After learning a trade, he went to busk and lived a hungry and full life.
When Hou was here, it was supposed to be a banquet in accordance with the rules in the door, but Master Hou had only one yuan of all his possessions, so he had to treat himself to a bowl of noodles with slag sauce. It is a pity that many crosstalk performers can't burn RMB kebabs, but it was his most extravagant thing that Master Hou was able to eat a bowl of noodles with slag sauce.
Because of this bitter past, Master Hou had a soft spot for Zhajiang after his life improved. He not only eats Zhajiang Noodles outside, but also makes Zhajiang Noodles at home. Hou Shi and Zhajiang are very famous in the circle. Zhao Zhongxiang also learned from Hou, so as to learn from Zhajiang Noodles master Hou. Degang Guo also joked on the show that Zhao Zhongxiang was his uncle.
It's a pity that in the generation of Hehou, Hou Shi and the face of the slag maker declined. After that, I was greedy and lazy, so I had to go to Li Jindou's house to rub and squeeze the sauce noodles. Not only did he eat, but he also brought a lunch box, which was very tasteful of cross talk "Eat Free". Hou Yaohua is a little better than his brother. He can learn some skills handed down by his father. I don't know if Hou Yaohua passed these techniques on to his son Hou Jun. If a star chef inherits Hou Shi and the surface of the slag river, it will certainly be carried forward.
Yang Shaohua Yang Yi-Cooking Yang Shaohua was born in the proletariat and went through hardships all the way. Although he didn't become a beggar like Hou, in times of difficulty, a family of six people lived in a house of eight square meters, just like the mouse nest described in cross talk. It is said that Yang Yi, the boss who is now living a local tyrant life, was the most extravagant thing when he was a child. Tian Lihe invited him to eat popsicles.
It is because of the difficulties in life that eating is simple. The Yang Shaohua family can cook for themselves. When it is difficult, they mainly use coarse grain pasta. If their living conditions were better, they would cook. Maybe they are hungry for oil. Yang Shaohua Yang Yi is good at cooking, especially meat. Both father and son are basically cooks.
Ma Zhiming-Ma Lisan's home cooking also went through a very difficult period. At that time and died one after another, the Ma family's possessions were wrapped and stewed by the stepmother, leaving only a dozen people to the horse. Moreover, Ma also took the master couple who had no income in their later years home to raise them. He is the only one who has more than ten mouths to feed. At that time, Ma's staple food was bean curd residue and sweet potato, which was about to end.
In Ma Zhiming's generation, he became an expert at home. When Shaoma and Ma Lao were sent down together, Ma Zhiming was basically in charge of daily life. According to Ma Zhiming's memory, he is Decathlon, and he can even make quilts, so cooking is easier. After retirement, Ma Zhiming also lived a very simple life at home. Usually, he is responsible for cooking at home. His wife only cooked some pasta, such as jiaozi, and his son Malacca only ate it.
Ma Zhiming's cooking has a special feature, that is, it saves materials, has no extra spices and ingredients, and is extremely light. Of course, this is probably related to the living habits of the Hui people, which is particularly halal at first glance.
Feng Gong-Lettuce Salad Anyone who has seen "You can't eat hot tofu in a hurry" knows that Mr. Feng Gong is best at making scrambled eggs with tomatoes. First, fry the scrambled eggs in cold water, and they will be twice tender.
But Feng Gong is not good at this dish, but a very foreign lettuce salad. Lettuce is not surprising. The problem is that there are potatoes and raw eggs in Mr. Feng Gong's lettuce platter. The master of media health care said that it is taboo to eat raw eggs and raw yolk together, and it is easy to be disgusting!
Although Tianjin cuisine was not selected as one of the eight major cuisines, its popularity and influence at that time was definitely the most dazzling page in the history of China.
Let me introduce some famous dishes to you today.
Baquan vegetarian
Roasted vegetables are made of 6 kinds of materials, such as magnolia slices, mushrooms, cucumbers, white gourd, carrots and Chinese cabbage. Beautiful and salty. Tianjin people are very particular about food.
Jumping carp
This dish originated in Guangxu period and is a traditional food in Jinmen. It is fried with live carp. The meat is tender and sour and sweet.
Grilled shark fin in the air
It can be called the king of big dishes, and was recognized as the king of shark fin in Tianjin catering industry in the early years.
It's delicious, nutritious, and the style is not annoying.
Tianjin cuisine will make you eat for a lifetime, and Tianjin crosstalk will make you want to leave for a lifetime.
Houjia Zhajiang Noodles
Master Hou's memory of being born in a family is only a short sentence: I may be from Tianjin ~
When Hou was four, he was sent to Beijing by his uncle. Until his death, Master Hou didn't know who his biological parents were.
When I was a child, Hou lived in poverty. When I was a few years old, I went to the big house to eat porridge, and then I had to eat. After learning a trade, he went to busk and lived a hungry life.
When Hou was here, it was supposed to be a banquet in accordance with the rules in the door, but Master Hou had only one yuan of all his possessions, so he had to treat himself to a bowl of noodles with slag sauce. It is a pity that many crosstalk performers can't burn RMB kebabs, but it was his most extravagant thing that Master Hou was able to eat a bowl of noodles with slag sauce.
Because of this bitter past, Master Hou had a soft spot for Zhajiang after his life improved. He not only eats Zhajiang Noodles outside, but also makes Zhajiang Noodles at home. Hou Shi and Zhajiang are very famous in the circle. Zhao Zhongxiang also learned from Hou, so as to learn from Zhajiang Noodles master Hou. Degang Guo also joked on the show that Zhao Zhongxiang was his uncle.
It's a pity that in the generation of Hehou, Hou Shi and the face of the slag maker declined. After that, I was greedy and lazy, so I had to go to Li Jindou's house to rub and squeeze the sauce noodles. Not only did he eat, but he also brought a lunch box, which was very tasteful of cross talk "Eat Free". Hou Yaohua is a little better than his brother. He can learn some skills handed down by his father. I don't know if Hou Yaohua passed these techniques on to his son Hou Jun. If a star chef inherits Hou Shi and the surface of the slag river, it will certainly be carried forward.
Yang Yi, Yang Shaohua-Cuisine
Yang Shaohua, also a proletarian, went through hardships all the way. Although it was not reduced to begging like that, when it was difficult, a family of six people lived in an eight-square-meter house, just like the mouse nest described in cross talk. It is said that Yang Yi, the boss who is now living a local tyrant life, was the most extravagant thing when he was a child. Tian Lihe invited him to eat popsicles.
It is because of the difficulties in life that eating is simple. The Yang Shaohua family can cook for themselves. When it is difficult, they mainly use coarse grain pasta. If their living conditions were better, they would cook. Maybe they are hungry for oil.
Yang Shaohua Yang Yi is good at cooking, especially meat. Both father and son are basically cooks.
Ma Zhiming-home-cooked dish
Ma's family also went through a very difficult period. At that time and died one after another, Ma's family property was stewed by his stepmother, leaving only a dozen people to Ma. Moreover, Ma also took the master couple who had no income in their later years home to raise them. He is the only one who has more than ten mouths to feed. At that time, Ma's staple food was bean curd residue and sweet potato, which was about to end.
In Ma Zhiming's generation, he became an expert at home. When Shaoma and Ma Lao were sent down together, it was basically Ma Zhiming who was in charge of daily life. According to Ma Zhiming's memory, he is Decathlon, and he can even make quilts, so cooking is easier. After retirement, Ma Zhiming also lived a very simple life at home. Usually, he is responsible for cooking at home. His wife only cooked some pasta, such as jiaozi, and his son Malacca only ate it.
Ma Zhiming's cooking has a special feature, that is, it saves materials, has no extra spices and ingredients, and is extremely light. Of course, this is probably related to the living habits of the Hui people, which is particularly halal at first glance.
Feng Gong-lettuce salad
Anyone who has seen You Can't Eat Hot Tofu in a hurry knows that Teacher Feng Gong is best at making scrambled eggs with tomatoes, and she first makes scrambled eggs with cold water, and then fries them with tomatoes, so that the eggs made are twice as tender.
But Feng Gong is not good at this dish, but a traditional lettuce salad in Tianjin. Lettuce is not surprising. The problem is that there are potatoes and raw eggs in Mr. Feng Gong's lettuce platter. The master of media health care said that it is taboo to eat raw eggs and raw yolk together, and it is easy to be disgusting!