Luo Songtang (1) Ingredients: (one person) cream 10g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef soup 300g. Acid Cream 15g method: 1. Cross the tomato with a knife, scald it with hot water, then soak it in cold water and peel it. 2. Melt the cream on low heat, add the diced onion, stir-fry until soft, add the diced carrot, diced potato and diced radish, and stir-fry until cooked. 3. Add beef broth and cook 15 minutes, then turn to low heat and add diced beef.

Luo Songtang (2) Ingredients: a piece of beef or pork, an onion, a potato, a carrot, a large tomato, a proper amount of tomato sauce, two cloves of garlic, two tablespoons of flour and a proper amount of salt. Practice: 1. All materials are cut into small pieces [garlic needs to be broken], and the meat pieces are scalded with hot water to remove blood. 2. Saute two tablespoons salad oil and garlic until fragrant, and add the meat.

Lazy Luo Songtang (3) 1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and fry them in cream until they change color. 2. Open a can of braised beef, put it in the pot and add six bowls of water. 3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate. 4. Cover and stew for 20 to 30 minutes. Russian Luo Songtang (IV) A. Material: 1. One and a half onions (diced) 2. Two potatoes (diced). Three carrots (diced) 4. Chinese cabbage 1/4 (diced) 5. A box of beef/beef tendon (diced) 6. 1. Add garlic and stir-fry, then add beef tendon and stir-fry until soft. 2. Add the remaining beef, stir-fry until it changes color, and then stir-fry the potatoes and carrots in the pot. 3. After about three minutes, stir-fry the cabbage until it becomes soft. 4. Then put the seasoning, tomato and ketchup into the pot and simmer for about an hour or more until the beef is soft and cooked.

pudding

One: yellow egg pudding (1). Three cups of milk. 3/4 cup of sugar. Six egg yolks. 2).2 tablespoons gelatin. 1/4 glass of water. Practice: A. Mix the ingredients evenly for later use. B. After stirring evenly, steam it in water and pour in (1) ingredients. Refrigerate in the refrigerator until it condenses. C. soak the model in warm water and pour it on the plate. 2. The white heart is mango pudding. Material: a box of jelly powder (taste optional. Colorless or milky white). A small amount of Mengniu milk 500ML sugar. Practice: 1 half bowl of water is boiled, and gel powder and sugar are added. Stir until the gel is completely dissolved. Add a bowl of frozen boiling water and stir (this is to cool the water quickly). 3 After the water is cooled, add the milk and stir it to completely mix the milk with the water of the gel powder. 4 Pour the mixed water into the heart-shaped mold, put it in the refrigerator and let it solidify. I use Robert's gel powder, which is very simple, but the pudding will be very fragrant and slippery. Fruit pudding is made of milk. 1, apples, pineapples and strawberries are peeled, pitted and cut into cubes. 2. Sit in a pot over medium heat, pour in milk, add cotton candy and stir quickly. When the cotton candy melts and the milk thickens, pour in the diced fruit and stir gently. Pour into a container, cool and refrigerate overnight.

Two: egg pudding [raw material/seasoning]: 500-600g water, egg pudding ready-mixed powder 120g. [Production technology]: 1. Bring the water to a boil, then turn the heat down, add the pudding ready-mixed powder, stir quickly and evenly, continue to cook for 1-2 minutes, and then turn off the heat. 2. Filtering the pudding liquid of method 1 once can remove unnecessary residues and make the pudding taste more delicate. 3. Pour the pudding liquid into the model while it is hot, and then buckle it out after it is completely cooled and solidified, which is the delicious egg pudding.

Three: Egg milk pudding Ingredients: fresh milk 250g, sugar 125g, egg 135g. Methods: 1. First divide the milk into two parts, one part is mixed with white sugar, put it on a small fire, and heat it slowly to let the white sugar melt. 2. The pudding mold can be replaced by a porcelain teacup with a big top and a small bottom, washed and dried, and coated with a thin layer of oil for later use. 3. Add 15g water and 50g sugar to the pot, simmer until golden brown, pour it into the pudding mold while it is hot, and pad the bottom of the pudding mold (about 2mm thick). 4. Beat the eggs into a bowl and mix well. First, add cold milk and stir, then add hot milk melted with sugar and stir evenly, and then filter with a fine sieve to form egg milk slurry. 5. Pour the eggs and milk slurry into the pudding mold (fill it to 80% full), put it in a cage and simmer for about 20 minutes. When the egg slurry is cooked in the center, it can be released. After cooling, cover it on a small glass dish (or saucer).

Features: Egg milk pudding is a family snack in Europe and America. It is beautiful and elegant in appearance, light yellow and bright in color, sweet and tender in taste, rich in nutrition, and easy to make in Xian Yi. Key points: 1, mastering the heat is the key to pudding making. From cooking caramel, stewing sugar, to steaming pudding, we should use small fire or mild fire, especially steaming pudding. If the fire is too big, it will inevitably make the outer layer of pudding bubble, and the center is not ripe, which will not meet the requirements of smoothness. 2. Boiled caramel should be poured into the pudding mold while it is hot (it will solidify soon). The caramel base is selected from its color, which makes the pudding have caramel fragrance and is more convenient to demould. If you find it inconvenient to make caramel, you don't need caramel base. 3. The mature method of making pudding in the industry is generally baking. First, preheat the oven to 100℃, then put the pudding slurry into the baking tray, put half a plate of warm water in the baking tray after entering the oven, and keep the temperature in the oven at about 90℃ for about 20 minutes until the central part is cooked. Small fire homemade stew is also sweet and tender.

Crystal thin cake

Ingredients: 50 grams of sticky rice flour, 40 grams of horseshoe powder (the original formula is half a tablespoon of glutinous rice flour and 38 grams of refined powder), 50 grams of sugar or brown sugar, about 250 ml of two glasses of water, 3 tablespoons of soaked red dates, and a small amount of oil.

Mix the two kinds of flour with about 100ML of water to form a thick paste, boil the remaining water, add sugar or brown sugar to dissolve, smash it into batter while it is hot, and stir it into slurry. Add shredded red dates. (or red beans)

Sweep the oil in the bowl, pour the slurry into the body until it is nine minutes full, and steam it on high fire for 20 minutes.

Just pick it out with a bamboo stick later

Fried liver

Raw materials:

Fat sausage, pork liver, cooking wine, pepper, aniseed, cinnamon, fennel, onion and ginger.

Exercise:

1. Wash the fat sausage, put it in a pot, add cooking wine, pepper, aniseed, cinnamon, fennel, onion and ginger, cook for 30 minutes, take it out, cool it, and cut it into small pieces; (The processing method of fat sausage is here: Chili fried fat sausage)

2. Slice the pork liver, rinse it repeatedly with clear water until there is no blood stain, put it in the pot where the fat sausage has just been cooked, and take it out; (The treatment method of pork liver is here: stir-fried pork liver with Chili and carrot)

3. Pour boiling water into the pot, and add the pork intestines and fried liver slices;

4. Stir a small bowl of dry starch with a little water into a paste, add light soy sauce to color, season with soy sauce, salt, sugar and chicken essence (you can add a little dry yellow sauce to adjust the juice), pour it into the pot, adjust it into a paste, and sprinkle more minced garlic out of the pot.