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】 _How to do_How to do
[Homely lotus root pork rib soup can still do this?
】 _How to do_How to do
Lotus root pork rib soup is mainly made from lotus root, ribs and salt. Lotus root has heat-clearing and refreshing energy, spleen and appetizers, laxative and antidiarrheal effects, hemostatic dispersion, etc. It is often consumed lotus root or anti-cancer, anti-aging,Detoxification and beauty, hypoglycemic and hypolipidemic.
Method 1 Ingredients: 500 grams of pork ribs (large ribs), 750 grams of lotus rootSeasoning: 10 grams of salt, 3 grams of pepper, 10 grams of green onions, and 7 grams of ginger. Production process 1. Wash and chop pork ribsInto 4 cm long pieces; 2, lotus root choose to wash clean, scrape and peel, put it on the chopping board and cut it, cut into small pieces with the same ribs; 3, pour an appropriate amount of boiling water in a pressure cooker, put pork ribs,莲藕 ，放入葱段、姜片、精盐、胡椒粉 ，盖上锅盖;4、放在旺火上烧开后，转用文火炖20分钟后即可上桌。 Method 2 Making ingredients: 300 g ribs, 300 g lotus root, 2 chives, 1 ginger, seasoning: 1 tsp cooking wine, 1 tsp pepper, 2 tsp salt, 1 tsp MSG, production process 1.
Wash the ribs and cut into 3 cm long sections, 2.
Shave the rough skin on the surface of the lotus root, cut into pieces, and wash. 3.
Wash ginger and cut in half, 4.
Put an appropriate amount of water in the pot, add half a piece of ginger, chives, cooking wine, boil, and then lower the ribs.
Set the wok on the fire, add water, lower the ribs, half a piece of ginger, chives, boil over high heat, switch to low heat after removing all the foam, and simmer for about 20 minutes, 6.
Pour lotus root, pork ribs and soup together into a casserole, and simmer for another 30 minutes. Pick ginger and chives without using salt, pepper, and MSG.
The characteristic soup is delicious, and the fragrant stick is soft and waxy.
The chef knows a thing: it is not advisable to use an iron pan when stewing stew, otherwise the soup will turn black.
Method three: The pork ribs are cleaned with running water to remove excess oil and blood clots, and chopped into small pieces of about 6 cm with a thick-backed kitchen knife.
The lotus roots are cut off at both ends, and they are initially cut into two halves, cleaned, checked for residual sediment in the eyes, and cut into 6 cm long hob blocks.
Boil a pot of water, add the pork ribs to boiling water and blanch. After the water boils again, skim off the blood foam. Repeat the interval until no blood foam emerges. Remove the ribs and drain.
Put the ribs in the soup pot, add the shallots, ginger slices and cooking wine, pour in 3/4 of warm water, cover the pot, boil on high heat, and cook for 15 minutes.
: Put the lid on the lotus root. Put the lid on the lid tightly. After the high heat is boiled, turn it to a low heat. Keep it in a slightly boiling state and simmer for 1 hour.
After the flameout, remove the shallot segments and ginger slices.
Add the salt and pepper to the stewed lotus root rib soup.
Season with fresh coriander before preparing to serve.
You can add green onions to your eyes. If there is too much mud in the eyes, it will be difficult to clean them.
Therefore, when purchasing lotus root, you should choose to divide the knots intact, so that there is no mud in the eyes.
Buying fresh pork spine (cavity bone) stewed lotus root is also a good soup.
Note that the salt should be added last, and season it according to your taste. It is recommended to be light and not overly salty.
Finally, let’s talk about a very important tool: the pot, only Hubei’s unique casserole dumplings can make such a thick and delicious thick soup.
The dumplings with local characteristics look dark in appearance and have numerous small holes. When the soup is boiled, the fat comes out of the small holes, and the dumplings look oily.
The small holes can filter thick oil, so the soup is not greasy and has a strong fragrance.
Wuhan people’s soup is very particular. People over 50 years old will specialize in briquette stove soup.
The control time ranges from a few hours to an overnight.
The thick fragrance is scattered everywhere.
Method 4: Make one and a half pounds of pork ribs, chop them into sections and lift them after boiling in water; scoop two pounds (pink noodles with nine holes along the edges), cut into small pieces or sections and use a knife to smash them.Beat it; about twenty peppercorns; two tablespoons of rice wine; proper salt production process1.
This is the safflower tincture. There are nine holes on the edge, right?
This stew is soft and savory.
First simmer in a small saucepan for 40 minutes, or press in a pressure cooker for 20 minutes, then add the ribs, boil and remove the foam, then add cooking wine, pepper, and ginger.
After boiling, change to low heat and simmer for an hour, then add salt and simmer for another hour.Nutritional value: Pork ribs-In addition to protein, traces, and vitamins, pork ribs also contain a large amount of calcium phosphate, bone collagen, osteoadhesin, etc., which can provide calcium for young children and the elderly.
Loquat-lotus root, also known as lotus root, is slightly sweet and crisp, very refreshing, can be eaten raw or cooked, and has a very high vitamin value. It is good for old and young women, and frail and sick.
Method 5: Ingredients: ribs (washed after boiling water), lotus root slices, kelp knots, shallots, ginger slices, wolfberry accessories: cooking wine, salt, monosodium glutamate, soy saucePut in lotus root and cook for 30 minutes. 2. Add pork ribs and ginger slices to cook for 60 minutes. 3. Add kelp knot and cook all seasonings for 10 minutes. 4. Put onion section / medlar and cook for about 3 minutes.
Method 6 Make ingredients Apple, ribs, lotus root making process 1. Wash and cut fresh pork ribs and lotus root into small pieces; 2. Add cold water, ginger, spring onions, aniseed, a small amount of vinegar, cook in a pressure cooker for 30?
40 minutes; 3. Add the sliced apples to the pot for minutes and serve immediately.
For the crowd: It is more suitable for children over 1 and a half years. Health Tips: Eat meat, apples, bones and soup together.
It can not only supplement high-quality protein, but also calcium, phosphorus and other minerals and vitamins, enhance immunity, improve brain health.
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[Frozen yogurt]_ frozen yogurt _ how to do _ practice
Yogurt is divided into normal temperature yogurt and frozen yogurt. The nutritional value of frozen yogurt is also very high. The method is similar to ordinary yogurt. The most important thing is to make the yogurt and then freeze it in the refrigerator for 3 to 4 hours.
This way, it tastes a little ice cream. The key lies in the fermentation process. Choose a starter that suits your taste.
In addition, it must be done under sterile conditions to avoid fermentation failure.
Ingredients: 1000ml milk, 15g baking powder.
1. The first is to clean the yogurt machine, the inner liner, the outer shell, and all of them must be washed three times with hot water. If the cleaning is not in place, it will affect the fermentation effect.
2. After washing, pour milk into the bladder. The milk should be full fat. I failed to use skimmed milk before. Add half of the starter when I poured half of the milk, and put the starter in half. Stir well before mixing.Pour in the remaining milk, add the rest of the starter, mix well, and turn in one direction, otherwise there will be foaming. When pouring the milk, you can pour the wall down, so that the poured milk has no air bubbles, and cover the inner gallbladder., Pour boiling water into the shell, put the inner container, cover the outer box, be sure to tighten it tightly, wait about ten hours in winter, about eight hours in summer, open the shell after time will see jelly-like yogurt.If you find that it is not solidified, you can continue to solidify until it solidifies.
3. Do not eat solidified yogurt immediately. Freeze it in the refrigerator for three or four hours. The taste will be the same as the yogurt bought outside. You can season it according to your personal taste. If you like sweet, you can add some white sugar and like fruits.The flavor can be added to the corresponding juice.
Frozen yogurt production method 4, there are many flavors of starter, there are original flavor, strawberry flavor, yellow peach flavor, mango flavor and so on. I personally think that the best taste is strawberry flavor and yellow peach flavor.With milk, some starters can ferment 700 ml of milk. Insufficient starters can cause fermentation failure.
5. The second method is to buy yogurt powder. The method is similar. After washing the inner container, add 500 ml of water, pour half of the yogurt powder, stir evenly, add water, pour the remaining yogurt powder, stir well, coverGood liner filling, put boiling water in the shell, soak the liner for eight to ten hours, put it in the refrigerator and evaporate for three or four hours. If 6, after making the yogurt, turn the boiling water in the shell upside down.The transferred liner can also be washed at this time. At this time, it can be washed with cold water, and the bottom can be soaked for a while.
Note the specific reasons for the failure of the yogurt: the milk is not full-fat, the liner is not washed, the amount of starter, and the length of time.
The freshly made yogurt doesn’t taste very good. It will taste great in the refrigerator for three or four hours.
[Can egg tarts be made without egg tart skins?
There are still not a few people who love egg tarts in life, because egg tarts taste particularly good. Both elderly and young children are more suitable. Egg tarts are made from pure eggs. Its nutritional value is also high, butGenerally, when making egg tarts, you need to use tin foil egg tart skins. If the egg tarts made without egg tart skins may not be formed, can the egg tarts be made without egg tart skins?
How to make red bean cake with egg tart skin Step 1.
Prepare all the main ingredients, one bowl of red beans, half bowl of caster sugar, and 7 tart crusts.
Wash the red beans, add to the pressure cooker, and add an appropriate amount of water.
The amount of water must not exceed the depth of the knuckles of the red beans.
My red beans are not foaming. If you brew the red beans well in advance, use less water.
Turn to low heat and simmer for about 18 minutes.
I use an old-style pressure cooker. After the pressure cooker automatically deflates, open the lid and take out the red beans. At this time, the red beans are cooked but not blooming, and there is still a little water after the water is absorbed by the red beans.
A layer of red beans and a layer of white sugar are stored in a sealed container, and the honey red beans are completed.
It can be used to make a lot of snacks, make taro balls, make bread, make steamed buns, etc., or boil a little water and cook it to make a bowl of delicious red bean soup.
Take an egg tart crust and add the right amount of honey red beans.
Fold the custard in half, remembering to fold it with the foil outside.
Squeeze the pinch tightly or squeeze it with a fork.
After all is done, add it to the Supor lift pan roaster. The pan can be removed for easy cleaning.
Close the upper lid and turn the middle knob to a thickness of 35 mm to activate the pot helmet function.
After setting, remember to remove the tin foil and color the egg tart skin. If the color is not enough, you can extend the baking time appropriately.
The crispy and delicious red bean cakes are ready.
The crust is crispy and dregs, and the filling is sweet and delicious.
Both adults and children love it, and it’s not difficult to learn. Have you learned it?
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