jewelry made in china wholesale The practice of the beef mixed in Guangdong roadside

wholesale 888 jewelry Today, I will share with you the practice of Cantonese -style beef miscellaneous. Make a pot of beef, start with the broth, rinse the beef bone with water, put it in a high -pressure cooker, add green onion, white pepper and ginger, and two spoons of flower carving wine. Here a pound of beef bones should be added with ten pounds of water, boil over high heat, skim the foam, cover the lid, and the low heat pressure is half an hour.
In the broth, let's prepare radish, peel the radish heavy, cut the knife into small pieces, put it in the broth and cook for a while, and cook the radish. This step is to make the radish with a little soup, and at the same time, the sweetness of the radish is merged into the broth, making the taste of the soup base richer.
Bei miscellaneous products can be used. If you are a beginner, then I don't recommend you to buy fresh beef miscellaneous, because it is very troublesome to deal with it, it is easy to break the whole pot of soup. Boil a pot of water, add three spoons of salt, a piece of ginger, and a piece of tension. Cook it for a while to release the smell of ginger and Chenpi, which will help remove the fishy smell. After that, the beef was put on all the pot, boiled again and boiled on low heat for five minutes. After simmering the water, remove the beef and rush it with cold water to take away the fishy smell, while cooling the ingredients, forming a crispy taste.
Then prepare the sauce next. The sauce looks a lot, but in fact, it is divided into three parts. The first part is milk, one piece of white milk and two southern milk. The second is wine, flower carving and Jiujiang double steam 2: 1. The third is a secret sauce. Prepare high -quality raw soy sauce: 80g, pillar sauce: 40g, seafood sauce: 15g, oyster sauce: 40g, southern milk: two pieces of bean curd: one piece, aged flower carving: 30g, spiced powder powder, spiced powder powder, spiced powder powder, spiced powder powder : 3g, soy sauce: 10g, peanut butter: 25g, Jiujiang double steam 20g, and then add chicken essence and monosodium glutamate to increase fresh.
It the part of the halogen, prepare octagonal: 5G, cinnamon: 3G, Lilac: 1G, fragrant leaves: 1g, licorice 1g, thousands of miles of fragrant roots: 7g, Luo Han Guo: 1g, grass fruit: 1 (1 Remove seeds), peppercorns: 1g, cumin: 0.5g, old centered skin: 1g. Today, these materials correspond to the five pounds of beef. You can make an increase or decrease according to the actual situation. You can cook it as well as you can cook.
In the hot pot oil, fry the ginger and green onion and garlic in a low heat. After smelling the fragrance, put the medicinal materials in and continue stir -fry. Mix the beef, stir -fry the spices and beef first, and then add the secret sauce to continue stir -fry until the beef is uniform. At this time, add a spoonful of rock sugar to continue frying the rock sugar and melt. Drizzle with flowers and liquor, fried until the wine is overflowing, and the beef is shiny, and you can pour it into the high -pressure cooker.
This broth that I just cooked, let the broth flood the ingredients, boil the high heat first, cover the lid and turn to a small heat for 25 minutes. It is recommended to use a high -pressure cooker for cows, which will be more flavorful. Time should be controlled, do not press the beef too badly, turn off the heat after 25 minutes. When the high -pressure cooker naturally disappears, our beef miscellaneous will be completed
The can be eaten directly or in the soup. Continue to cook a little radish, because the radish has been cooked once, and it is just heated here.
In the stalls, beef miscellaneous is a dish with a very difficult operation, and there is no need for cooking. The applicable scene of Niu Zi is very wide. It can be used as a snack or a meal. Niu Zi has been circulating to this day. It has become Lao Guang's favorite street cuisine.