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A complete collection of the practice of bullwhip Zhuangyang decoction

Rinse the bullwhip with cold water and scrape off the dirt and impurities on the surface. Blanch the scraped bullwhip in hot water, boil it and remove it. Scrape the skin off the surface with a knife. Cut the bullwhip into segments or blocks. Choose the size according to your taste when cutting. Heat the pot, add the right amount of cooking wine, stir-fry the bullwhip in the pan and remove the fishy smell. Sliced ginger and chopped onions.

Wash the whip and cut it into segments and marinate it with salt and cooking wine for about 15 minutes. Add the right amount of water to the pot, bring to the boil, put in the bullwhip and bring to a boil, boil for 5 minutes, then remove and set aside. At the same time, you can also add some sliced ginger and garlic to boil to enhance the flavor. Add the right amount of water to the pot, add red dates, Chinese wolfberry, sliced ginger and garlic to the pot and bring to a boil. Put the boiled bullwhip into the pot and simmer over low heat for 1 hour.

Soak the bullwhip in light salt water for 30 minutes, then rinse off with clean water. Cut the bullwhip into sections, add an appropriate amount of cooking wine to blanch the water, James water for 3-5 minutes, remove and set aside. Wash the rice field eel and cut into sections. Add the right amount of water to the pot, add sliced ginger, add bullwhip and rice field eel, bring to a boil over high heat. Bring to a boil and simmer for 1-2 hours until the whip is soft and rotten.

Practice: cut the bullwhip into blocks of appropriate size and rinse clean with clean water. Blanch the cow whip pieces in boiling water, boil and add appropriate amount of cooking wine, James water, to remove the smell. Remove the bullwhip block after blanching and wash it. Boil the water in the wok, put in the washed bullwhip and add the right amount of ginger and Chinese wolfberry.

How to make bullwhip soup

1. Ingredients: three jin of bullwhip, ten taels of chicken breast, carrots, green peppers, cooking wine, spring onions, ginger. Boil the bullwhip over low heat for four hours, put it in water and bleach to cool, remove urethral dirt and surface gluten and skin, process it into strips with a knife, and then boil it with water, cooking wine, spring onions and ginger paste several times. Put all the ingredients into the pot, add the right amount of water, boil for an hour, season with salt and serve.

2. Wash the cooked bullwhip and cut it into a round slice. Put the pot on the heat, add water, bring the chicken to the boil, skim off the foam. Add ginseng, Chinese wolfberry and ginger, add Shaoxing wine and simmer over low heat. When the chicken is almost cooked, add the right amount of salt, and then cut the beef whip slices. Start the pot after a few minutes, add green onions and serve with parsley. Classic bullwhip soup ingredient: 1-2 bullwhips.

3. Clean the bullwhip, scrape off the dirt on the surface with a knife, and soak it in clean water for a period of time to remove the smell. Cut the bullwhip into small pieces, blanch it in boiling water and skim off the foam. Take a pot, add the right amount of water, and then add the bullwhip of James water. Add the right amount of cooking wine to remove the fishy smell. Add the right amount of ginger and onions to increase the flavor.

How to make soup with oxtail and bullwhip

Bull whip, oxtail boiled water to wash, yam wash peeled section, Codonopsis, Angelica, Chinese wolfberry, red jujube wash, ginger slices. Heat the pan and pour in half the sliced ginger. Fry the oxtail in the pan over low heat. Put in the bullwhip and fry together. Pour in the rice wine and stir for 5 minutes. Add water to the pot and add the remaining ginger, Codonopsis pilosula and Angelica sinensis. Bring to a boil.

Blanch the bullwhip and oxtail in boiling water, remove the blood, then rinse. Peel and cut yam, Codonopsis pilosula, Angelica sinensis, Chinese wolfberry, red jujube, ginger slice. Heat the pan and pour in the right amount of oil. Add half the sliced ginger. Put the oxtail in a pan and fry it over low heat until slightly yellow. Then put the bullwhip into the pan and fry it until light yellow. Pour in the rice wine and stir for 5 minutes, then remove the bullwhip and oxtail and put them into a saucepan.

First of all, prepare a large pot and add beef bones to make a rich stock. Boil the pre-treated oxtail and bullwhip together until cooked, then remove and place to cool. Next, cut the cooled oxtail into slices of appropriate size and put them in a preheated casserole. Add the right amount of sugar to the bottom of the pan and match it with sliced ginger to remove the fishy smell.

Cut the oxtail into short sections with a knife, then soak it in cold water and wash it. 2) rinse all vegetables and slice them and set aside. 3) put oxtail and spring onion and ginger in a casserole and skim off the foam.

[steps] prepare the material: wash the bullwhip and the oxtail, cut the bullwhip into sections, and chop the oxtail into pieces. Wash and enucleate red jujube and soak Chinese wolfberry in clean water. Blanch water to remove odor: blanch the bullwhip and oxtail in boiling water, add a few slices of ginger and a little cooking wine to remove blood and fishy smell. Remove the water after about 5 minutes and rinse with clean water.

Add beef bones to the cauldron and boil the broth in advance, add the oxtail whip to boil in advance, take it out and let cool. Then cut into pieces and put them into a casserole. The raw sugar in the pot is bottomed and the ginger slices are deodorized. Add soybeans that tonify the spleen and replenish qi, clear heat and detoxify, and white radish with the same effect. Add Chinese wolfberry, Eucommia ulmoides, Codonopsis pilosula, Polygonatum odoratum and other nourishing herbs in the same pot. Slowly boil the charcoal fire and eat it.

The practice of casserole beef whip soup

Prepare the bullwhip and cut it in two. Boil water over high heat, add sliced ginger, pepper and cooking wine, put in Niubao and cook for 20 minutes. Remove supercooled water and rinse and cut into 2 to 4 cm sections. Repeat step 2. Prepare the herbs, rinse and soak in water. Set aside. Remove the cow whip from the pot and wash it with cold water. Pan in oil and deep-fry ginger until golden. Add the bullwhip and stir-fry.

Soak the bullwhip in cold water for about 30 minutes, then cut it into pieces. Boil the pot with water, put the chopped bullwhip into the pot and blanch the water. Add the right amount of cooking wine when James water, blanch the blood water, and then remove the bullwhip and set aside. Cut ginger into thin slices and set aside. Take a casserole, add the right amount of water, put in the scalded beef whip and ginger slices, boil over medium heat, turn to low heat and simmer for 1 hour, skim off the floating foam during the stew.

Rinse the bullwhip with cold water and scrape off the dirt and impurities on the surface. Blanch the scraped bullwhip in hot water, boil it and remove it. Scrape the skin off the surface with a knife. Cut the bullwhip into segments or blocks. Choose the size according to your taste when cutting. Heat the pot, add the right amount of cooking wine, stir-fry the bullwhip in the pan and remove the fishy smell. Sliced ginger and chopped onions.

Casserole beef whip soup steps to open the bliss bullwhip packing box; take out the bullwhip in the bag, cut it into thin slices; chop the chicken into small pieces and put it on the plate; cut the yam into the shape of turbot, and prepare a number of ingredients such as onions, ginger, Chinese wolfberry, ginseng and so on. (Qingbuliang and ginseng are given by the seller when buying bullwhip.

The practice of cow whip soup is as follows: the bullwhip is cut into segments with a knife, blanch the water with boiling water and remove it and set aside. Scald the pig bones with water and remove blood foams and impurities. Put the scalded bullwhip and pig bones into a casserole, add enough water, add sliced ginger and cooking wine, bring to a boil, skim off the foam, turn to low heat and simmer for 2 to 3 hours. Add salt and pepper and cook for another 10 to 15 minutes. Sprinkle with chopped onions and serve.

The aphrodisiac method of bullwhip stew (the sharing of delicious nourishing beef whip soup)

1. Prepare a pair of bullwhip. First, clean the bullwhip. You can add some starch or flour to the water to better absorb the dust impurities on the surface. After cleaning, remove and drain. Put the right amount of cold water in the pot, then put in the cleaned bullwhip. Then add spring onions and ginger and pour in some cooking wine to remove fishy taste.

2. Wash the bullwhip and cut it into segments and marinate it with salt and cooking wine for about 15 minutes. Add the right amount of water to the pot, bring to the boil, put in the bullwhip and bring to a boil, boil for 5 minutes, then remove and set aside. At the same time, you can also add some sliced ginger and garlic to boil to enhance the flavor. Add the right amount of water to the pot, add red dates, Chinese wolfberry, sliced ginger and garlic to the pot and bring to a boil. Put the boiled bullwhip into the pot and simmer over low heat for 1 hour.

3. Wash the bullwhip in cold water, remove the blood and impurities from the surface, and cut it into blocks. Scald the whip pieces with boiling water to remove the fishy smell. Put the processed beef whip into the stew bowl and add enough water. Add sliced ginger and scallops, then add the right amount of rice wine. Put the stew in a steamer and cook over medium heat for 2-3 hours until the whip is crisp.

4. Wash the bullwhip and cut it into small pieces. Add water to the pot, add bullwhip and blanch water with a spoonful of cooking wine. James water can remove blood and fishy smell. Remove the bullwhip and set it aside. Add the right amount of water to the pot, put in the bullwhip after blanching water, and add sliced ginger, Chinese wolfberry and dried scallops. Bring it to a boil and simmer for 1-2 hours until the whip is cooked and tasted. Finally, add the right amount of salt to season, boil and serve.

5. [materials] three jin of bullwhip, ten taels of chicken breast, carrots, green peppers, cooking wine, spring onions and ginger. Boil the bullwhip over low heat for four hours, put it in water and bleach to cool, remove urethral dirt and surface gluten and skin, process it into strips with a knife, and then boil it with water, cooking wine, spring onions and ginger paste several times. Put all the ingredients into the pot, add the right amount of water, boil for an hour, season with salt and serve.