Ingredients: A new-style Hong Kong cuisine using Western materials with Chinese cooking techniques.Red and white distinct, sour-sweet flavor, tender and tasty, suitable for all ages.Portion: Serves 6 to 8 Steps: Ingredients 2 pieces of swordfish fillet (about 320 grams), Asparagus, 1 stalk, ham (i.e., ham ) 60 grams, tomato 1/3 piece, onion 1/2 piece, green pepper 1 piece, garlic cloves 2 pieces
Tips: 1 Noodles Boil in a pot of boiling water, cook until done, immediately rinse with cold water to ensure a chewy texture 2 Beef Marinate and fry briefly in oil beforehand 3 Curry powder should be fried in oil first before adding the other ingredients Onion Extremely soft 4 Add the pre-processed beef and pour it in Milk Or coconut milk, which can enhance the aroma and mitigate the bitterness
Main ingredients: fatty lamb slices, large onion, red chili radder. ， Chinese coriander. 1 Seasonings: cooking wine, ginger strips, chili powder, cumin seeds and powder, soy sauce, salt, vinegar Method: 1. Red pepper , wash the large onion, cut it diagonally into slices.Separate the coriander leaves and stems to be used separately. 2. Heat the pot with oil, fry the ginger strips until fragrant
Ingredients: High-gluten flour Flour 200 grams Beef 250 grams / a quarter chicken leg, white Ribbed radish 50 grams Coriander 2 stems / 3 slices of green onion Ginger 2 slices / one piece of cinnamon bark, one whole cloves Cassia seeds 6 grains / one clove of star anise White pepper 30 grains / small Fennel seeds 5 grams Seasonings: 3 teaspoons of salt (15 grams) / 1 tablespoon of cooking wine
Clear broth Beef shank Rice noodles Ingredients: 1, a beef shank 2, Astragalus, ginseng Ginger ， Polyporus ， Goji berries , onion slices Process: 1, the beef shank is placed in a cold water pot and simmered over medium heat. Boil for a moment to cook out the blood. The liquid is then poured out and the shank is washed clean. 2, use a large pot to place the beef shank with full water, add
Ingredients: Beef shanks 500 grams, Hand-pulled noodles An appropriate amount of seasonings:, ginger, garlic, large spices, bay leaves, cinnamon, dried chili peppers, Sichuan red bean paste for hot pot base Cooking method: 1. Cut the beef shanks into pieces 2. Place the beef in cold water and slowly heat until it boils. After blanching, remove the beef. 3. Hand-pulled noodles are in appropriate
Winter is the season to eat mutton, so gather a few friends for a hotpot. What to do with leftover mutton slices? After freezing and thawing, they become soft and unappetizing.Now I will teach you how to make a deliciousstir-fried mutton with green onions.This stir-fried mutton is not tough but keeps its tender texture. mutton slices, soy sauce, rice vinegar,sugar, and salt.Marinate the defrosted
Beef. Noodles are healthier than the meat sauce. Question: Is eating too much beef linked to stomach cancer? Answer: Then maybe the meat sauce is better...
Slice the meat. Use lamb. 300g, slice 4 garlic cloves, and white onions. Add vinegar. 1 tablespoon (15ml), 1 teaspoon of sesame oil (5ml), 15 pieces of long onion strips, sliced. Sliced onions Half a head, use 3 tablespoons of oil (45ml), cooked white sesame seeds. 2 teaspoons (10g) of white sesame seeds, 1/2 teaspoon (3g) of chicken essence, Cilantro 15 grams, 2 teaspoons of granulated sugar
Scallion-braised Mutton is also a very delicious dish that is quite common in homes. This dish features tender and fresh mutton that is not gamey, leaving an endless aftertaste when eaten. If you want to know how to make scallion-braised mutton most delicious, please continue reading. Ingredients: sliced mutton, big onion Seasonings: sesame oil, salt, chicken powder, cooking wine, soy sauce
Quickly stir-fry the scallion slices and ginger pieces in the heated oil. Add sliced lamb, quickly stir-fry. Stir in a spoon of chili powder, coarse and fine cumin separately, an appropriate amount of salt, cooking wine, and light soy sauce. Stir until the meat turns color. Sprinkle with black pepper and toasted sesame seeds, then toss to combine. Serve and enjoy; the taste is
