"Master Zhong, the god of cooking, has finished cooking. ”

The people of the Shen State envoy group at the scene flattered Zhong Tianzheng's ass.

Zhong Tianzheng was very calm, just watching Yan Danke cooking.

I saw that Yan Danke prepared, 4 taels of coriander fried beef shutters, 2 taels of coriander, seasoning juice, white pepper, starch, cooking wine, and salt. Water fried ingredients, sesame paste, soy tofu soup, soy sauce, vinegar, chili oil, chopped coriander. I dreamed of not washing: rinse the cow shutters with running water several times, soak the shutters in water for half an hour, then pour out the water and rinse them with running water several times, and continue to soak in water for half an hour. This is repeated three times, and finally the shutters are thoroughly rinsed again and drained. Roll the washed shutters into rolls, then cut them into strips, wash the coriander, drain the water and cut into sections. Boil a large pot of boiling water, put the cut shutters in the hedge, and as soon as the water boils, put the hedge and the shutters into the water, count 1

2

3

4. See that the shutters are slightly stiff, and lift the fence out of the pot. Heat the pot and pour the oil, add the green onion until fragrant. Pour in the blanched shutters. Pour in the coriander segments again. Drizzle in with the sauce. Stir-fry evenly and remove from the pan.

Yan Danke prepared, sauce beef, a dish name, refers to a meat product made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face. Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve the body's ability to resist diseases, and is suitable for people with sore muscles and bones, yellow face and dizziness, shortness of breath and body weakness and anemia. Beef in the sauce has a rich umami flavor and a rich texture, and is often sliced and eaten as an accompaniment to alcohol. Eating soy sauce beef in winter also has the effect of warming the stomach and driving away cold, which is one of the best products for winter tonic.

Zhong Tianzheng thought to himself: "The high-quality sauce beef is red in color, moist and shiny, a small amount of beef tendon in the muscle is yellow and transparent, the meat is firm, it remains intact and will not be loose when sliced, and the cut surface is the color of bean paste; it tastes moderately salty and light, the sauce is rich, tender and refreshing, not hard or woody." It is best to choose beef with sauce or beef foretendon, and do not blanch the meat, so as not to tighten the meat and make it difficult to taste. ”

"This wandering chef is not ordinary. Zhong Tianzheng thought to himself.

Zhong Tianzheng thought to himself: "Choose, trim." Select qualified high-quality beef, remove blood stains, lymph, etc., and then cut it into about 750 grams of meat pieces, rinse it with water, drain the blood and set aside. Put a small amount of water in the pot, add the yellow sauce to dilute, then mix in enough water, boil with a strong fire, remove the sauce foam, and put the beef in the pot. The old parts of the pot, such as the neck, front and back legs, chest, ribs, etc., are placed on the bottom layer of the pot, and the tender parts of the meat, such as the loin, outer loin, and upper brain, are placed on the upper layer of the pot. Press the beef with a pressure cooker plate first, then add the old broth and back to the pan oil. The oil in the pot refers to the slick oil of the beef skimmed after the last boiling, which can play the role of the lid of the pot, so that the beef does not taste away, and the seasoning can fully penetrate. After adding the oil, switch to a simmer. Turn over every 1 hour. When turning the pan, place the old beef on the boiling head. The sauced beef can be cooked for 6~7 hours before it can be cooked. When out of the pot, take the plate in one hand, hold chopsticks or hooks in the other, put the sauce beef on the plate, and then use a small spoon to scoop up the soup oil in the pot and splash it on the sauce beef, and so on several times to wash off the residue on the sauce beef, put the sauce beef on the drawer, and finally use the soup oil to burn and pour it on the good beef, and then control the soup oil, and let it cool for the finished product. Ingredients for preparation include beef (beef shank), cooking wine, soy sauce, bay leaves, sauce and meat seasoning, and ginger. Cut the whole fresh beef key into large pieces of about 10 centimeters, soak them in cold water, change the water several times, and fully soak the blood water; then use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like the heavy taste, put more soy sauce), a few bay leaves, a pack of supermarket-bought soy sauce and meat seasoning, a few pieces of ginger, no need to put water, and soak for more than an hour. Finally, bring to a boil on a large heat, switch to low heat and simmer, no pressure cooker, slowly stew out the taste is more fragrant, let it cool naturally after stewing, and then put it in the refrigerator to refrigerate. Every time you take out a piece and cut it into slices and eat it directly, it tastes so good. ”

I saw that Yandan's guest material has 1 piece of beef tendon meat, about 1000g, 100 grams of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion Wash the surface dirt of beef tendon meat with running water, put the whole piece into a pot of cold water and cook over high heat, after boiling, skim off the blood foam on the water surface, skim while cooking, about 15 minutes, the blood in the inside will be cleared. Remove the pieces of meat and drain the water. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored. Remove the beef tendon, put a pair of chopsticks on a large bowl, and drain the meat on top to cool. After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

I saw that Yan Danke prepared 1000 grams of beef (calf), 2 tablespoons of salt, 1 piece of ginger, a little star anise, a little Sichuan pepper, a little cinnamon, 1 tablespoon of light soy sauce, a little fennel, a little licorice, 3 sections of green onions, 2 tablespoons of white sugar, a little bay leaf, a little cloves, a little tangerine peel, and 1/2 teaspoon of five-spice powder. Taste sauce fragrant foreleg beef key washed and cut into 10cm square pieces. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box (or in a homemade gauze packet, cinnamon and bay leaves can also be put directly into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder. Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly. Remove the beef pieces and place them in a ventilated and cool place for about 2 hours. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour. After simmering, serve, cool and cut into thin slices. The cold water soaking method in the second step is very crucial, try not to omit ha, otherwise the cooked meat will be looser and the taste will be slightly worse. The placement cooling method in the third step, if you think it takes too long, just let it cool thoroughly, but this step is also very important.

Beef (preferably tendon meat, with a little tendon and a bite.) Except for bad teeth), yellow sauce, green onion, ginger, garlic, dried chili, cooking wine, dark soy sauce, light soy sauce, rock sugar, salt, Sichuan pepper, spices, bay leaves, cinnamon, fennel. Wash the beef and cut it into large pieces; Rinse it with cold water after boiling water; Put the washed beef pieces into the pot (without turning on the fire), put in all the seasonings, and then pour in the hot water that has not been covered by the beef, turn to low heat and simmer slowly after boiling; "Gudu" ~ stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half), and leave some soup. Do not take it out immediately after cooking, soak for 2 or 3 hours to make it more flavorful. Slice after cooling, and cut against the texture of the meat, otherwise the meat will fall apart.

The main ingredients are 1000 grams of beef tendon meat, 1 red pepper, 1 green onion, 1 ginger, 1 coriander, an appropriate amount of Sichuan pepper, an appropriate amount of ingredients, and an appropriate amount of cinnamon. Toppings include 1/2 tbsp soy sauce, 1 tbsp cooking wine, 3 tbsp yellow sauce, 4 tsp refined salt, and 1/2 tbsp sugar. Wash the green onion and cut it into sections, peel and pat the ginger loosely; wash and shred the red pepper; wash and cut the coriander into sections; wash the meat and put it in a pot of cold water, boil it over high heat to remove the blood water, remove it, drain the water; put the meat into the pot, heat the water until it does not cover the meat surface, put in soy sauce, yellow sauce, salt, sugar, cooking wine, green onion segments, ginger pieces, peppercorns, ingredients, cinnamon, cook for half an hour on high heat, and then simmer over low heat for more than 2 hours; take out the beef tendon meat, drain the water and let it cool, cut it into thin slices and put it on a plate, and finally sprinkle with chili pepper and coriander.

I saw that Yan Danke prepared, 2500 grams of beef tendon meat, 125 grams of celery, 250 grams of soy sauce, 125 grams of salt, 100 grams of sugar, 30 grams of anise, 30 grams of cinnamon, 10 grams of ingredients, 15 grams of pepper, 2 grams of cloves, 50 grams of green onion and ginger. Knead the beef with salt repeatedly, put it in a jar (basin) to cover it (1 day in hot days and 2 days in cold days); take out the marinated beef, soak it in water, soak it in a pot of boiling water for 5-6 minutes, wash off the blood, and take it out. Cut into large pieces, then put in a pot of cold water, add soy sauce, sugar, green onions, ginger and celery and cloth bag seasoning bags (containing anise, cinnamon, ingredients, peppercorns, cloves, etc.); boil over high heat, skim off the foam, mix the soup into a sauce red, change to low heat, keep the soup temperature at about 95 °C, slow cook for about 30 minutes; take out the celery, cook for another 2 hours (the beef needs to be turned 1-2 times in the middle), when the beef is crispy, collect the thick soup, coat the surface of the beef, let it cool, slice it and serve on a plate.

I saw that Yan Danke had prepared, and the raw materials were beef tendon, green onion and ginger, star anise, Sichuan pepper, cinnamon, bay leaves, dark soy sauce, sugar, salt, liquor, etc. The beef tendon meat is soaked in clean water for several hours, changing the water several times until the water becomes clear and no blood oozes out. Find a piece of gauze, put spices such as star anise, cinnamon, bay leaves, and peppercorns in it, and seal it with thread. Add water to the pot, add half a small glass of white wine to the water, put the beef in, boil on the fire, cook until the beef turns white, turn off the heat when the volume is reduced, then take out the beef, rinse it with cold water and set aside. Put the beef in the electric pot, add the sliced green onion and ginger, pour in a tablespoon of white wine, add a tablespoon of sugar, add dark soy sauce and an appropriate amount of salt, and finally put in the sewn bag. Add an appropriate amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then remove the slices after cooling.

To make sauced beef, you must first choose good meat, beef tendon meat is the first choice, and the one with some tendons is actually the best. The beef should be soaked in water in advance, and after the blood is soaked out, the finished product tastes better. The beef first flies in the water and then cools down, the beef produced in this way is rotten but not scattered, the taste is excellent, and the white wine is added to remove the fish. Spices such as peppercorns, bay leaves, and cinnamon are placed in a homemade gauze bag, which is more likely to exude flavor than an iron spice box. Add dark soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef more delicious.

I saw that Yan Danke had prepared, the main ingredients were beef tendon, yellow sauce, star anise, bay leaves, peppercorns, cloves, angelica, green onions, ginger and garlic. Auxiliary ingredients such as salt, sugar, cooking wine, dark soy sauce, light soy sauce, steamed fish soy sauce, and beef should be selected from beef Jianzi meat, washed and set aside. Take a bamboo skewer and pierce the beef continuously, so as to avoid the beef from retracting too tightly during the cooking process. Look, a lot of eyes after tying. Add the green onion, ginger slices and garlic cloves. Crack the garlic. Pour in an appropriate amount of cooking wine, which can be a little more, to moisten the beef. I put it in the indispensable yo of the yellow sauce. Add an appropriate amount of sugar, salt, and then massage the beef for a while. Then add 2 slices of Angelica dahurica. Cover and refrigerate for about 2 hours. Put an appropriate amount of cold water in a pot, add the sauced beef and the sauce in the bowl and cook for about 50 minutes. Remove the tight beef and set aside. Let's make the miso soup. Put a small amount of oil in a pan and add an appropriate amount of sugar. Cook in cooking wine. Pour hot water and put in the prepared spices. Put the tight beef in the pot, add the cooking wine, salt, sugar, dark soy sauce, green onion and ginger. Cover and simmer for about 20 minutes. After cooking, drain the beef and let it cool for later use. Next, prepare the cold dressing: minced green onion + ginger rice + garlic rice. Mix in light soy sauce, steamed fish soy sauce, chicken juice and stir well. Slice the beef until it cools, drizzle with sauce and serve.

I saw that Yan Danke had prepared, the main ingredient beef tendon, and the auxiliary materials: green onions, ginger, garlic, star anise, bay leaves. Seasoning: yellow sauce, sweet noodle sauce, soy sauce, rice wine, sugar, dark soy sauce. Prepare the ingredients and cook the beef in water for about 10 minutes, skimming off the foam as you cook. Remove the beef and rinse it with cold water until it is cold and firm. Put a pot of water, put green onions, ginger, garlic, two star anise, two bay leaves, and then add beef. Add the sweet noodle sauce, yellow sauce and 2 tablespoons of sugar. After the water is boiling, put some cooking wine. After putting all the ingredients in it, a lot of foam will come out, so you have to skim it off. After skimming the foam, put in a little dark soy sauce, let it continue to cook, about 1 hour, then take out the beef, blow it in the tuyere for more than an hour, and then put it back in the soup stock and continue to cook for 45 minutes. It is very important to rinse the meat with cold water, one is to wash the blood to remove the acid, and the other is to make the sauce meat possible to cut it into whole slices and chewy. Garlic can add umami to beef, so be sure to put it. Don't put too much soy sauce, otherwise the beef will be too salty. Put it in the air outlet to blow it to make the beef more chewy.

The sauce beef is mellow and delicious, and the meat is charming. Dipped in soy sauce and ginger to aggravate the tender taste of beef, the texture is clearly visible, and the sauce stays between the thin seams of the meat, making the meat more flavorful~ The raw materials are 500 beef health meat, yellow sauce, Sichuan pepper, star anise, bay leaves, cloves, angelica, green onions, ginger and garlic. Seasoning: salt, sugar, cooking wine, dark soy sauce, light soy sauce, steamed fish soy sauce, chicken juice. Beef should be selected from beef Jianzi meat, washed and set aside. Take a bamboo skewer and pierce the beef continuously, so as to avoid the beef from retracting too tightly during the cooking process. Look, a lot of eyes after tying. Add the green onion, ginger slices and garlic cloves. Crack the garlic. Pour in an appropriate amount of cooking wine, which can be a little more, to moisten the beef. Adding the yellow sauce adds color to the boiled beef and gives it a saucey color. When marinating beef, you can put more cooking wine appropriately, so that the beef can be well moisturized. When tying beef, you can prick more holes to help cook soft and rotten beef. It is recommended to choose beef in sauce, which is also beef leg meat, which is often active and has a lot of tendons. Add an appropriate amount of sugar, salt, and then massage the beef for a while. Then add 2 slices of Angelica dahurica. Cover and refrigerate for about 2 hours. Let's tighten the marinated sauce beef. Put an appropriate amount of cold water in a pot, add the sauced beef and the sauce in the bowl and cook for about 50 minutes. Remove the tight beef and set aside. Let's make the miso soup. Put a small amount of oil in a pan and add an appropriate amount of sugar. Wait for the sugar to dissolve. Cook in cooking wine.

I saw that Yan Danke prepared, and the selection of fresh and tender beef was selected, (2 grams of sand kernels, cardamom, cloves, cinnamon, large ingredients, and cumin were tied into small pockets with gauze) Green onions, ginger, a little garlic and chili peppers for later use. Cleaning: First, put the selected beef into clean water, soak it for 4~6 hours, soak out the blood in the beef, wash it, and then scrub it with a board brush for 1 time, and then use cool water for 4 times. Sugar color: put a little bottom oil in the wok, the oil is hot, put the sugar into the pot and fry, to grasp the heat, when you see the mushroom foam, add boiling water to make the sugar color, the amount of white sugar is put according to the amount of beef, such as 2 catties about 1 tael. Cooking: Put bones or bamboo boards at the bottom of the pot, put the tender meat in the middle, put the old meat on all sides, mix it with boiling water, add the whole material pocket, add more dark soy sauce, and cook the green onions, ginger and garlic over a strong fire for half an hour before pressing the pot. The method of pressing the cooker is to press the beef with a bamboo board or other such as a plate, etc., and press it with a weight on the bamboo board. Remove from the pot: After pressing the pot, change to low heat and just boil the soup, and cook over low heat for 3 hours. When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool. It takes about 4 hours to make a pot of beef in sauce, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef. The main point is that the soup is left after the meat is cooked, and the next time it is cooked, it will be used many times to form an old soup, and the meat will taste better.

1000g beef shank, 2 teaspoons, 2 star anise, 5g cinnamon, 1 tablespoon dark soy sauce, appropriate amount of salt, 1 tablespoon of sugar, appropriate amount of liquor, appropriate amount of bay leaves. Appropriate amount of Sichuan pepper, 25g of green onion, 25g of ginger. Prepare all raw materials. The beef tendon meat is soaked in clean water for several hours, changing the water several times until the water becomes clear and no blood oozes out. Put star anise, tea leaves, cinnamon, bay leaves, peppercorns and other spices in and seal with thread. Add water to the pot, add half a small glass of white wine to the water, and put the beef in. Turn on the heat and cook until the beef turns white in color, turn off the heat when the volume is reduced, then take out the beef, rinse it with cold water and set aside. Put the beef in the electric pan and add the sliced green onion and ginger. Pour in a large spoonful of white wine. Add dark soy sauce and salt, add a tablespoon of sugar, and finally put the sewn packet in, and add an appropriate amount of boiling water to the pot. Cover the pot and press the valve, set the time (40 minutes). Once cool, remove the slices. Sweet taste, flat nature, return to the spleen, stomach meridian, cattle ** has the effect of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and eliminating edema.

Beef stewed with red dates is good for muscle growth and wound healing. Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, the cold winter beef can warm the stomach, is the season's tonic products; beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, suitable for people who are hidden in the middle of the qi, shortness of breath and body weakness, sour muscles and bones, anemia and long-term illness and yellow and dizzy; Strengthen the spleen and stomach, strengthen muscles and bones. Beef and chestnuts are mutually restrictive: beef is sweet and warm, calms and invigorates qi, nourishes the spleen, stomach and strengthens waist and feet; chestnuts are sweet and salty and warm, invigorates qi and thickens the stomach and intestines, and nourishes kidney qi. From the perspective of food medicinal properties, there is no contradiction between the two, in terms of nutrients, in addition to protein, sugar, starch and fat, chestnuts are rich in vitamin C, up to 40 mg per 100 grams. In addition, it is rich in carotene, B vitamins and lipase. The vitamin C in chestnuts is easy to react with the trace elements in beef, weakening the nutritional value of chestnuts. Moreover, the two are not easy to digest and are not suitable for stewing and stir-frying. In my country's ancient book "Drinking and Eating Zhengyao", there is also a record that "beef should not be eaten with chestnuts". At the same time, some people have also found that eating beef with chestnuts can cause vomiting. Beef and brown sugar are compatible: eating the same food can cause bloating. Beef and olives go hand in hand: Eating together can cause physical discomfort. It is suitable for people who grow and develop, postoperatively, and recuperate after illness, people with low qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow dizziness; people with infectious diseases, liver diseases, and kidney diseases should eat with caution; yellow beef is a hair product, and those suffering from scabies, eczema, acne, and itching should use with caution. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Fresh beef is shiny, red evenly and slightly dark, fat is white or light yellow, slightly dry or air-dried film on the surface, non-sticky, good elasticity, and fresh meat taste. The old beef is dark red in color and coarse, while the tender beef is light red in color, firm and fine, and elastic. Some people believe that beef tastes the most delicious when it starts to rot. In fact, this is a very ridiculous statement. Although it matures longer than other meats after slaughter, it is fully aged before it arrives at the store, and can only be kept at home for three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator. Eat beef once a week, not too much

Spicy stir-fried beef with sauce, a fragrant appetizer. When cooking, put a hawthorn, a piece of orange peel or a little tea leaves, the beef is easy to spoil, and the beef stew can better preserve the nutrients. The night before boiling the old beef, the beef is coated with a layer of mustard, rinsed with cold water the next day and boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat becomes tender, the color is good and the taste is beautiful, and the aroma is tangy. When braised beef, add a little snow mushroom to make the meat delicious. The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut horizontally! The long fibers should be cut off and not cut along the fibrous tissue, otherwise not only will they not be able to taste good, but they will also not be chewed. Beef is easy to turn black when blown by the wind, and then spoil, so be careful to keep it!

Stir-fried quail eggs with white fungus broccoli, raw materials 150g of broccoli, 50g of white fungus, 6 quail eggs Condiments: chopped green onion, shredded ginger, salt, and oil. The broccoli is broken into small balls by hand. Blanch in a pot with boiling water. Sauté until tender green is fine, don't fry for too long. After frying broccoli, remove it in cold water and set aside. Soak and wash the white fungus, remove the roots, and break it into small pieces by hand. Peel the quail eggs, wash them and set aside. Heat the pot, add the oil, add the chopped green onion and ginger and stir until fragrant. Broccoli and white fungus stir-fry in a pan. Add salt to taste. Add the quail eggs, stir-fry evenly and remove from the pan. Although broccoli is rich in nutrients, there are often residual pesticides, soak them in salt water for a few minutes before eating, and the cabbage insects will escape, which can also help remove residual pesticides; Broccoli should be chewed several times when eating, so that it is more conducive to the absorption of nutrients; the color of broccoli will become more vivid after cooking, but it should be noted that when blanching broccoli, the time should not be too long, otherwise it will lose its crispness, and the fried vegetables will be greatly reduced; do not choose particularly white when choosing white fungus, artificially cultivated or natural white fungus are light yellow. Do not freeze the soaked white fungus in the refrigerator, as this will destroy its nutritional value.

Kidney bean rolls are a characteristic traditional spot in Beijing, mainly made with kidney bean paste. Its color is snow-white, the texture is soft and delicate, and the filling is sweet and refreshing.

The traditional production method is to grind kidney beans into crushed bean paste, remove the bean skin, put them in a pot of boiling kidney bean roll water, add alkali and alum, add more water, and cook until the bean paste is rolled into powder.

Take out the kidney bean paste and wrap it in a cloth, steam it in the basket for a quarter of an hour, take it out, scoop some watercress one by one and pour it on the horsetail basket, scrape it into mud, let it cool and put it in the refrigerator for preservation to prevent moisture absorption. Roll the mixed kidney bean puree into round strips, put it in the middle of a damp cloth, press it into a sheet, then spread it into a rectangular sheet, spread one-third of the damp cloth on it, spread the sesame filling on it, cover the other half of the damp cloth on the filling, and compact. Uncover the damp cloth, roll half of the kidney bean puree into a large roll, knead it firmly, withdraw the damp cloth rolled in, and roll up the other half of the kidney bean puree in the same way. However, if there is no tool to grind the kidney bean skin, you will not be able to find alum and horsetail...... So, I had to use my own method to make my own kidney bean rolls. First take 250 grams of large white kidney beans and rinse them well. Soak in warm water for 8 hours, put the original soup into the pot and boil,

Kidney bean rolls then reduce heat and cook for 20 minutes. It also takes twenty minutes to heat up the second time. Put the kidney bean paste that has cooled again into a damp and clean drawer, and lift the corners to let the excess juice strain out slowly. Don't twist it vigorously, too little moisture is not good. When there is no moisture, you can put the drawer cloth and watercress together on the cutting board and knead it until there are no large particles. Using the bamboo curtain used to make Japanese sushi, spread the plastic wrap on the bamboo curtain and spread a portion of ground kidney beans on top. Smooth out with the back of a spoon and arrange into rectangular strips half a centimeter thick. Then wrap in bean paste or black sesame filling and roll it gently.

Raw materials: 500 grams of white kidney beans, 250 grams of bean paste, and a little alkali. Use a small mill to crush and peel the kidney beans, put them in a basin, soak them in boiling water overnight, soak the unground bean skin, and then soak the bean skin with warm water. Put the kidney bean crushed petals in a pot of boiling water and boil, add a little alkali, take them out with a colander after cooking, wrap them in a cloth, steam them in the upper drawer for 20 minutes, take them out, rub the petals into a puree, and the mud forms small filaments through the basket. Kidney bean rolls Allow the shredded kidney beans to cool, pour them on a damp cloth, and knead them through the cloth to form a puree. Take a 1 foot 5 inch square wet white cloth and spread it on the edge of the board, roll the kidney bean paste into 1 inch thick strips, put the wet cloth in the middle, use the knife surface to wipe into a rectangular sheet of 1 minute thick, 5 inches long and 2 inches wide, and then smear a layer of bean paste, roll up along the wet white cloth from both sides of the long edge, half of each, merge into a cylindrical shape, gently pinch and press it with both hands across the cloth. Finally, roll the roll slowly on the board, first cut off the uneven edges, and then cut into six or seven minutes long segments, and the kidney bean roll is made. It has the characteristics of snow-white color, soft and delicate texture, and sweet and refreshing filling. Kidney beans are a rare high-potassium, high-magnesium, low-sodium food, kidney bean rolls contain 1520 mg of potassium per 100 grams, 193.5 mg of magnesium, and only 0.8-0.9 mg of sodium, which is very useful in nutritional therapy.

Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt avoidance. Modern medical analysis believes that kidney beans also contain unique components such as saponins, uremia enzymes, and a variety of globulins. Kidney bean rolls have the functions of improving the immunity of the human body, enhancing disease resistance, activating lymphotic T cells, promoting the synthesis of deoxyribonucleic acid, etc., and have an inhibitory effect on the development of tumor cells, so they have been valued by the medical community. Its urease content is very effective in patients with hepatic coma. The scientific name of kidney bean is Phaseolus vulgaris, and it is a genus of Phaseolus vulgaris in the butterfly flower family. Kidney beans are native to Mexico and Argentina in the Americas, and China only began to introduce and cultivate them at the end of the 16th century. Kidney beans are rich in nutrition, according to the determination, each 100 grams of kidney beans contains 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrates, 76 mg of calcium and rich B vitamins, fresh beans are also rich in vitamin C. In terms of nutrients, the protein content is higher than that of chicken, the calcium content is more than 7 times that of chicken, the iron content is 4 times, and the B vitamin content is also higher than that of chicken. Kidney beans can be used as a raw material for the development of new nutritious staple food varieties in combination with grain beans. Kidney beans are plump and fat, and can be boiled or stewed. The medicinal value of kidney beans is also very high, according to the ancient medical records of our country, kidney beans have a sweet and flat taste, warm nature, and have the functions of warming and lowering qi, benefiting the stomach and intestines, stopping hiccups, benefiting the kidneys and replenishing vitality, etc., which is a good nourishing food therapy. [1]

Broad bean and vegetable soup is a dish with broad beans, gourd, carrots, refined meat puree, and salt, pepper, and chopped green onions. Soak and wash the raw broad beans many times and set aside, peel the carrots and gourds, wash them, slice them and set aside, and marinate the refined meat puree with conventional seasonings for preparation. Add a little oil to the pot, add the white chopped green onion after a little heat, stir-fry until slightly burnt and take out, put 1 broad bean, carrot and gourd into the pot in turn, stir-fry for a while, add an appropriate amount of water and boil (without cover). Before the broad beans are fully cooked, turn to low heat and squeeze 1 medium meat puree into a ball, turn to medium and high heat and cook for a few minutes after the meatballs are formed, and add the seasoning before starting the pot. The calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Fava beans are rich in protein and cholesterol-free, which can improve the nutritional value of food and prevent cardiovascular diseases. If you are coping with exams or are a mental worker, eating fava beans in moderation may have some effect.

Zhong Tianzheng thought to himself: "Pickled cucumber is one of the characteristic traditional pickle foods, with a unique flavor, known for its crisp, tender and refreshing, sweet and delicious, known as the "treasure of pickles". The raw material is cucumber. The color is brownish green, and the sauce is fragrant. Salty and light, crisp and pleasant, if eaten with sesame oil, it is even more refreshing. Cucumber, chili pepper, garlic, ginger, soup, sake, soy sauce, salad oil, monosodium glutamate. 500 grams of cucumbers with selected raw materials such as cucumbers, refined salt, soybean paste, cooking wine, etc. 15 grams of seasoning salt, 10 grams of minced garlic, 30 grams of chili paste, 30ml of light soy sauce, 20 grams of sugar, 10ml of sesame oil, 150ml of cold boiled water. 500 GRAMS OF FINE AND SMALL CUCUMBER, 1 TABLESPOON OF SALT, 2 TEASPOONS OF MINCED GARLIC, 2 TABLESPOONS OF CHILI PASTE, 2 TABLESPOONS OF LIGHT SOY SAUCE, 20 GRAMS OF SUGAR, 1 TEASPOON OF SESAME OIL, 150ML OF COLD BOILED WATER. “

I saw Yan Danke prepare 10 catties of cucumbers and 0.5 catties of small peppers, and squeeze out the water after soaking them with a catty of salt. 7 cloves of garlic, sliced. Ginger (preferably tender ginger) peeled and sliced 0.5 catties. Prepare 1 kg of sugar, 0.4-0.5 kg of liquor, 3 kg of soy sauce, 0.3 kg of salad oil, 0.4 kg of monosodium glutamate, and seal the ingredients in a can, and you can eat it in a few days. Wash the cucumber, drain the water, cut it into two (or not), mix it with coarse salt, and press it with a clean stone on the surface. After marinating for 3-4 days, remove the cucumbers, drain the brine, wash and wipe the pickling jar, pour in the drained cucumbers and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days to eat the cucumbers and cut them into 0. 5 cm slices, add 15 grams of salt and stir well, put in an eye-catching drain net, weigh the weight on it for a day, use 10 grams of minced garlic, 30 grams of chili paste, 30ml of light soy sauce, 20 grams of sugar, 10ml of sesame oil, 150ml of cold boiled water to make a sauce, put the cucumber into the stirring and eat. It can be eaten by the general population, and people with high blood pressure should not eat more. It is one of the preferred foods for diabetics. Brush the gherkins and cut off the heads and tails, sprinkle salt evenly on the surface, and then rub them with your hands to soften; put the gherkins into a thin net-like draining basket when they become soft, then press a weight on top of the gherkins, let them stand for 1 day, let them come out of the water; mix minced garlic, chili paste, light soy sauce, sugar, sesame oil and cold boiled water and stir well to make a pickle sauce; take out the custarks in method 2 and cut them into 1 cm segments, drizzle with the pickle, stir well and serve.

Be sure to keep it in a drain basket, otherwise the cucumber will be too salty when soaked in salted water. Be sure to press the weights, so that the cucumbers are crispy. I'm going to find a big container and put water in it as a weight. If you can't finish eating, you can seal it and put it in the refrigerator. It tastes great with porridge.

I saw that Yan Danke had prepared, selected the top fresh cucumber with thorns, washed it and put it into the tank. A layer of cucumber, a layer of salt, and a heavy stone on top. Turn the jar 1 time a day for 1 week, and the marinade will be done in 1-2 weeks (the marinating jar should be placed in a cool and ventilated place to avoid sun exposure and high temperature to prevent the cucumber from heating and blackening). Take out the pickled cucumbers, soak them in water for more than 5 hours, change the water 2 times in the middle, then take out the water slightly pressed, put it into a cloth bag (2 kg per bag), put it in the yellow sauce to pickle, and beat it once a day in the morning, noon and evening. It takes 5 days to get out of the cylinder in spring and winter, and 3 days to get out of the cylinder in summer and autumn. Drain the sauce and continue to marinate in the noodle sauce once a day, once a day in the morning, noon and evening. It takes 5 days to get out of the cylinder in spring and winter, and 4 days to get out of the tank in summer and autumn.

600g cucumber, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of sugar, cucumber washed, dried, cut into thin strips, put it in a basin and sprinkle it with salt, grab it with your hands, so that the cucumber can control the moisture as soon as possible. The cucumbers are marinated thoroughly, the water is controlled, the water is thrown away, and it is ready to be dried. Arrange it and put it in a sunny place to dry, and it is best to turn it over halfway. In this way, the appearance of wilting can be done. Ginger, garlic, cut large slices with an oblique knife and set aside. Almost, a layer of cucumber, a layer of ginger, and garlic slices are arranged in a basin. Start to cook the oil, after the oil is hot, put some big ingredients, burst the fragrance, pour in the soy sauce, a little sugar, until the oil is boiling, turn off the heat. When the oil is cool, pour it into a cucumber pot. Oil and cucumber flat on it. Seal it, and you can eat it after a day or two, salty and sweet, crisp and delicious.

I saw that Yan Danke had prepared, and the pickling process should not be stained with raw water, and the ginger and garlic were also cut after they were cooled and dried. Cucumbers must be sun-dried until they are wilted, and they are only strong when pickled. Cucumbers have a lot of water and contain certain vitamins, and they are a melon dish that can be used for beauty, and are called "beauty agents in the kitchen". Regular consumption or sticking on the skin can effectively fight skin aging, reduce the occurrence of wrinkles, and can prevent and treat cheilitis and angular cheilitis. Cucumbers are a good weight loss product, and people who want to lose weight should eat more cucumbers, but remember that you must eat fresh cucumbers instead of pickled cucumbers, because pickled cucumbers contain salt and can cause obesity. Cucumbers contain trace elements such as chromium, which have the effect of lowering blood sugar, and for diabetics, cucumbers are the best food for both vegetables and fruits. The bitters in cucumbers have anti-cancer effects, and have the effects of clearing heat, quenching thirst, diluting water and reducing swelling.

Zhong Tianzheng thought to himself: "Stir-fried shrimp with leeks is a dish, and the main ingredients for making it are leeks, shrimps, etc. It has the effect of replenishing qi and blood, warming the kidneys and lowering blood pressure. It is suitable for patients with hypertension and kidney yang deficiency. Recipe: 200 grams of leeks, 50 grams of shrimp, 5 grams of ginger, 10 grams of green onions, 5 grams of salt, 30 grams of vegetable oil. Wash the leeks and cut them into 3 cm long pieces, wash the shrimps, shred the ginger and cut the green onion into sections. Heat the wok on the fire, add vegetable oil, when it is ripe, add ginger and green onion and stir-fry until fragrant, immediately add shrimp, leeks and salt, and fry it raw. Take 1 time daily with a meal. 300 grams of shrimp meat, 150 grams of tender leeks, 60 grams of peanut oil, 15 grams of sesame oil, 5 grams of soy sauce, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of cooking wine, 20 grams of green onions, 10 grams of ginger, 30 grams of broth. ”

I saw that Yan Danke had prepared, washed the shrimp meat, and drained the water. Wash the leeks, drain and cut them into 2 cm long pieces; Wash the green onion and cut it into shreds; Peel and wash the ginger and cut into shreds. Put the wok on the fire, put the peanut oil to heat, put the green onion and ginger shreds in the pot, fry the fragrant and put in the shrimp and stir-fry for 2-3 minutes, cook the cooking wine, add soy sauce, salt and stock to fry slightly, put in the leeks, fry for 4-5 minutes, pour in sesame oil, add monosodium glutamate and fry evenly, and put it on a plate. Note that after putting in the leeks, be sure to simmer them over a strong fire, and do not fry the leeks too badly, so as not to affect the color and taste.

"Braised bean noodles are a common traditional specialty snack in northern China. It is rare in the south. Braised noodles are simmered noodles and beans using water vapor, so they are called stewed noodles. The snack noodles are tough, the beans are crisp and tender, salty and fragrant, and the food is delicious. The main ingredients are 15 green beans, 200 grams of pork belly, and 300 grams of fresh machine-made noodles (young noodles). The excipients include 3 cloves of garlic, 3 red peppers, 1 green onion, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1/3 tablespoon dark soy sauce, 1/3 teaspoon salt, 1 teaspoon Sichuan pepper oil or sesame oil (none), and 350 ml of water. Braised noodles with beans (2 photos) Cut the pork belly into thin slices; after the beans are washed, tear off the stems at both ends, and then break into 4-5 cm long segments; the garlic is peeled and flattened and slightly chopped, and the red pepper is cut into slices obliquely after the stems are removed; the raw green onion is cut into chopped green onions for later use; add an appropriate amount of oil to the pot and boil until 4 is hot, add the minced green onions, half of the minced garlic and fry the fragrance, then put in the pork belly slices and stir-fry and add light soy sauce, dark soy sauce, sugar, Salt, then pour in the beans and stir well; pour water over the surface of the beans, then cover and simmer over medium heat until the soup boils, spread the noodles evenly on the beans; cover the pot and simmer slowly over medium-low heat, open it after 5 minutes and pick it with chopsticks, turn the noodles to make the taste even, then cover the pot and continue to simmer until the water in the pot is about to dry up, sprinkle the remaining minced garlic, chili flakes, green onions, pour in pepper oil or sesame oil and mix well. Zhong Tianzheng thought to himself.

I saw that Yan Danke had prepared, and the main ingredients were beans, fresh noodles, and pork belly slices. Auxiliary ingredients include light soy sauce, dark soy sauce, cooking wine, pickled pepper, chopped green onion, and water. Marinate the pork belly slices in cooking wine for 10 minutes. It is recommended to choose lentils, which are the most traditional in texture and taste. Wash the beans and break them into equal pieces and place them on a plate. Heat in the microwave on high heat for 4 minutes, take it out and mix it with chopsticks and continue on high heat for 4 minutes. At this time, the beans are half-ripe, and they can be seen to be slightly wilted. Pour an appropriate amount of stir-fry vegetable oil into the pot, add pickled peppers, chopped green onions and pork belly and stir-fry until the meat slices change color. Add the microwaved beans, add the light soy sauce and dark soy sauce and stir-fry well. Add wide hot water and stir-fry until the seasoning and ingredients are combined. At this point, pour out the soup from the pot, leaving only a small portion of the soup in the pot. Place the fresh noodles on top of the beans and do not touch the bottom of the pot, otherwise it will easily get soaked in the soup or stick to the bottom of the pot. Cover the pot and simmer over medium-low heat for about 15 minutes, simmering the noodles over hot air. In the middle, when you see that the soup in the pot is reduced, add an appropriate amount of soup along the edge of the pot, and the amount of soup is slightly less than half of the beans. Note: Do not pour the soup over the noodles. Repeat many times until the noodles are cooked, and finally stir-fry the noodles and beans well.

I saw Yan Danke, 400 grams of green beans, 500 grams of noodles (raw), 200 grams of bacon, 1 teaspoon of salt, 2 tablespoons of soy sauce, 1/2 tablespoon of vinegar, 1 tablespoon of vegetable oil, appropriate amount of water, break the beans into sections of about 3~5 cm, clean them, and slice the bacon for later use. Add a small amount of vegetable oil to the pot, add the chopped bacon and stir-fry, and pour in the beans to stir-fry together after the bacon is fragrant. After the beans change color, add salt and stir-fry evenly, add boiling water, and the water will not pass the beans. Once the water is boiling, set aside a small bowl and place the steamer on top of the beans. Scatter the noodles on the steaming tray (the noodles are cut off from the middle before breaking), cover the pot and start steaming. Steam for about 2 minutes, open the lid, slowly pour the bean broth reserved in step 5 onto the noodles, cover the pot and continue steaming. After pouring the soup, steam the noodles for about 3~5 minutes (be careful not to dry the pot if the soup is not in the pot) and turn off the heat

After the noodles are cooked, pour the prepared vinegar and soy sauce into the noodles, and then stir them with chopsticks and mix well with the beans at the bottom of the pot. NOODLES (500G) BEANS (500g) PORK BELLY (APPROPRIATE AMOUNT) GREEN ONION (APPROPRIATE AMOUNT) GARLIC (5 CLOVES) LARGE INGREDIENTS (1 PIECE) Cooking Wine (APPROPRIATE AMOUNT) Soy Sauce (APPROPRIATE AMOUNT) Pepper (APPROPRIATE AMOUNT) Vinegar (APPROPRIATE AMOUNT) Remove the tendon of beans, break them into sections for later use, slice the pork belly, pour cooking wine, soy sauce, pepper for marinating, and stew the beans for preparation. Finely chop the green onion and garlic and set aside. Heat the oil and add the ingredients, and stir-fry the chopped green onion until fragrant. Pour in the sliced meat, stir-fry and stir-fry the oil. Add water (more water), bring to a boil, then reduce the heat to simmer for 10 minutes. Turn on medium heat, pour in the beans and cook for another 10 minutes. Spread the lid on top of the dish, simmer for 15 minutes, add minced garlic, drop a few drops of vinegar, and then stir-fry the noodles and vegetables evenly. Pork belly can also be replaced with pork ribs, but the meat will be cooked for a longer time. Noodles, pork belly, beans, carrots, green onions, ginger and garlic, seasoning, dried chilies, cooking wine, soy sauce, salt. Pick and wash the beans and cut them into pieces of about 2 to 3 centimeters, cut the pork belly into cubes, diced carrots; After the oil pan is hot, fry the chives, ginger and garlic, then stir-fry the pork belly pieces over high heat, add some cooking wine and soy sauce, add dried chili peppers, and wait for the meat to completely change color, add warm water to cover the meat surface, and bring to a boil; Then put the diced carrots and beans into the pot at the same time, spread them flat on the meat surface, change to medium heat and add the lid to start simmering; About 20 minutes, basically the meat and vegetables are already relatively rotten, according to your own taste, you can add an appropriate amount of salt, and then spread the noodles more evenly on the top of the dish or use medium heat, after a few minutes, open the lid and turn the noodles on the top, and then cover and simmer for a few minutes;

I saw Yan Danke, and in the end, there was not much juice left in the pot, at this time, basically the meat coriander fragrance and the noodle fragrance had been completely integrated, and the noodles were relatively chewy. Braised noodles are simmered with water vapor, so be sure to keep the heat low, pay attention to the remaining soup during the simmering process, and stir up a piece of noodles halfway through, so that the surrounding noodles can also absorb the soup and ensure that the noodles are evenly ripe. It is best to buy fresh noodles from the market, so that the taste is better after simmering, never cook the noodles in advance, or use dry noodles, which can easily rot in the pot; After adding water, the beans should be slightly longer when they are simmered, and if they feel that the beans are still a little hard at the end, you can pour in a little more water. The premise is to make sure that the beans are fully ripe, otherwise it is easy to get food poisoning. For inexperienced friends, it is recommended to blanch the beans in advance. Finally, sprinkle in minced raw garlic and add sesame oil for the finishing touch, so it's best not to omit. The garlic can be chopped slightly, not very finely, so that the minced garlic added before is easy to paste, and the raw garlic sprinkled at the end has no taste and aroma. Bean poisoning is poisoning caused by eating undercooked green beans. Green beans contain saponins and nitrites and trypsin inhibitors, which can be destroyed when the beans are cooked. Eating undercooked green beans can cause poisoning. After poisoning, patients may have epigastric pain, fullness, nausea, vomiting, diarrhea, etc., and in severe cases, they may have symptoms such as vomiting blood and numbness of limbs. In the event of poisoning, medical attention should be sought immediately, and gastric lavage should be carried out first. The noodles are tough, the beans are crisp and tender, salty and fragrant, and the food is delicious.

Yan Danke was originally very satisfied with his own food, and after tasting a bite of what Zhong Tianzheng made, his face suddenly changed greatly.

Zhong Tianzheng has a calm demeanor, and after so many penances, he has long been accustomed to it.

"I declare Chung Tianzheng the winner. ”

Yan Danke suddenly lost his soul.

But the victory or defeat was shouted out by himself.