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How to cook the stewed beef (nan)?

Clear stew beef detailed production steps to wash beef ribs cut into small cubes; beef into the boiling water pot scald, remove, rinse with clean water; stir-fry spoon, heat oil, ginger, green onions, beef pieces stir thoroughly; pour into the casserole, add water, put in cooking wine, cover; casserole stew over low heat until beef crisp; add salt, monosodium glutamate, pepper noodles, sprinkle with shredded garlic on the table.

The steps are as follows: boil the water, add the beef and remove the blood foam over high heat. Add cooking oil, ginger slices, onion leaves, star anise, licorice, pepper, Angelica dahurica, dried chili peppers and saute until fragrant, add bean paste and stir well. Pour in the beef, stir well, add water and simmer for 40 minutes. Add carrots and a package of beef stew. Simmer over low heat for 20 minutes, stir well with a little salt, and stew until the beef is soft and rotten.

Raw materials: beef, cooking wine, star anise, Hawthorn slices, soy sauce, salt, water, coriander. Cut the beef into cubes and soak in clean water for about an hour. Blanch the water in the pot, put the cold water into the pot, and boil the foam. Remove the beef and rinse with warm water to control the moisture. Put the beef in a pressure cooker, put in 500ml water and put in a tablespoon of cooking wine; eat noodles with beef soup and put more water.

Sirloin (half jin), onion, ginger and garlic (right amount), star anise (2 grains), chili (2), cinnamon (1), soy sauce (right amount), cooking wine (right amount), rock sugar (right amount), fragrant leaves (2 slices), sweet noodle sauce (right amount), soy sauce (right amount), salt (right amount) beef cut into small pieces and set aside. Blanch the beef in a cold water pot, it will blanch a lot of dirty foam, then wash, blanch the beef and set aside.

James water: remove the blanched beef and rinse it with clean water to remove blood foams and impurities. Prepare spices: sliced ginger, sliced green onions, star anise, fragrant leaves and pepper. Beef stew: put the processed beef into a saucepan and add enough water to cover the beef. Then add sliced ginger, green onions, star anise, fragrant leaves and pepper. Bring to a boil over high heat: cover the pot, boil over high heat and simmer over low heat.

Boil the blood foam: put the cut beef into cold water, add a few slices of ginger and a little cooking wine, and skim off the floating foam after boiling over high fire. this process can remove the blood and impurities from the beef and make the soup clearer. Prepare spices: add the right amount of water to the saucepan and add prepared slices of ginger, green onions, garlic, fragrant leaves and star anise.

How to stew humerus is delicious

Mutton soup can be stewed with pig bones. The pig skull is characterized by a right triangle in the lateral view of the maxilla, a long tip of the snout and an Obovate orbit. There are 44 teeth in pig skulls. The limb bones of pigs include humerus and femur, of which the femur is about 23 cm long and has a semicircular femoral head. The tibia is triangular prism, slightly curved, the upper end of the expansion, gradually thinning downward, similar to the shape of the paddle.

Mutton soup can be stewed with pig bones. The lateral view of the pig skull and maxilla is right triangle, the kiss is long and pointed, and the orbit is Obovate. There were 44 teeth. The humerus of the extremities has no supracondylar hole (commonly known as Phoenix eye); the femur is about 23cm, the bone body is slightly curved, and the femoral head is hemispherical; the tibia is triangular, slightly curved, inflated at the upper end, tapering downward, all like paddles. The medullary cavity of the cross section is wide, the bone is thin and oily, dirty yellow and solid.

Dongguan cuisine has the regional characteristics of Lingnan, which belongs to the flavor of Guangfu cuisine of the eight major Cantonese cuisines in China. among them, the most famous snacks in Dongguan are Houjie roast _ wrasse noodles and Sanhe banquet. Houjie roast goose wrasse powder: the traditional food of Dongguan Life Banquet, which means a long time, more happiness and more longevity. The most famous roast goose in Dongguan, of course, is Houjie.

For the diet and health care of the total epiphyseal separation of the distal humerus, the following are the detailed dietotherapy programs and beneficial foods, as well as taboo foods that should be paid attention to. In the early stage of fracture (1-2 weeks), it is mainly to promote blood circulation and remove blood stasis and dissipate qi. The diet should be light, such as vegetables, eggs, bean products, fruit, fish soup, lean meat and so on. You can try to stew 10 grams of Panax notoginseng and 10 grams of Angelica sinensis with meat pigeons once a day for 7-10 days.

What is beef nan?

Sirloin refers to the piece of meat with tendons, meat and oil, that is, the soft muscle in the belly and near the ribs. If divided according to the part, the meat in many parts of the beef can be called sirloin. Imported from abroad is mainly cut into strips of beef ribs, taken from the boneless meat between the ribs, more lean meat, less fat, less tendons, suitable for braised or stewed soup.

Cut the brisket into small pieces and rinse repeatedly with flowing water until there is no blood oozing. Boil the water in the pot, put the cold water into the pot, and bring to the boil for another two minutes (without lid).

Beef brisket accessories: right amount of spring onion, right amount of ginger, right amount of garlic, right amount of cooking wine, right amount of salt, right amount of stewed beef. Wash the brisket and cut 2cm square pieces. Soak the blood in clean water. Cut green onions, sliced ginger and chopped garlic. Put the brisket in a pot filled with water, bring to the boil and skim off the foam. Get it out.

Simple and easy-to-make potato sirloin (step is very detailed) wash the beef, put the whole piece of cold water into the pot, open the cover and blanch. After rolling away, remove and wash with hot water (pay attention to do not use cold water during the whole stew process, the meat will not rot easily when excited). Cut into small pieces, it is best to drain fully in a leaky basin. Put oil in the pan. Heat 30% oil with green onion, ginger and red chili, stir-fry the meat quickly.

Sirloin conjoined means that it is taken from the corresponding part of the 2nd-13th rib of the cow and the brisket. Mainly used for barbecue and stew. Beef breast meat is a part of the front chest under the neck of the cow, and the breast meat is the meat on both sides of the cartilage of the chest and legs of the cow.

What specialties are there in Aksu? when it comes to Aksu's food, the first thing I would like to mention is Kui. As a necessary food for every household in Aksu, in their eyes, the bag is as indispensable as life. Stick the round pouch on one side of the pan until it tastes like gum. As a kind of coarse grain, its taste is not as good as the good steamed bread we eat at home today, even a little dry.

How do you do Zhou Ning's beef nan?

1. Cut the brisket into small pieces and rinse repeatedly with flowing water until bloodless water exudates. Boil the water in the pot, put the cold water into the pot, and bring to the boil for another two minutes (without lid).