other Recipe
AlecLittel
Korean-style oxtail soup () has a light and kind taste. It moistens the lungs and kidneys, and nourishes the muscles and delights the face. It has a magical effect on strengthening the body. It is a soup with very nutritional value. Because oxtail is rich in collagen, it can replenish physical fitness and replenish amino acids and proteins in the body. It has a good effect on the physical development of teenagers and is also a nutrient for patients during their recovery period. The wolfberry fruit in the soup has the effects of replenishing the kidney, replenishing the essence, and improving the body's immunity, while the jujube has the effects of replenishing qi, nourishing blood, tranquilizing the nerves, replenishing the spleen and stomach, and enhancing endurance. It is a rare nourishing soup in cold autumn. <br />Originally, oxtail soup needed to be cooked in a soup pot for a day. I improved it here and used an electric pressure cooker. It took two and a half hours to cook it. In the end, the meat on the oxtail became soft and rotten ~~ Probably because of the jujube and wolfberry, the soup color is clear, not that the soup color is white. No seasonings were added when making the soup, but when drinking it, add appropriate amount of salt, black pepper, and paprika powder according to your own taste.
UnaKlein
Dashi Lu is the collective name for hot pot in Cantonese. The bottom of the pot is the most important role in Hong Kong-style hot pot. It is not simply cooked with seasonings. It is generally cooked with broth. Eating the two soups together is called a mandarin duck pot. After boiling the food, it is eaten with soy sauce. Among them, the bottom of the Hong Kong-style hot pot is characterized by numerous ingredients. Fat beef, carp, white eel, geoduck, raw oysters, fish paste, shrimp paste, salmon, as well as foie liver and frosted beef are all popular ingredients. <br />Hong Kong people pay great attention to the ingredients used in cooking when eating hot pot, especially meat, such as pork slices and beef slices. Pork slices only choose five parts of pork, while beef slices should choose snowflake beef and melt immediately in the mouth. Hong Kong people have rules when eating hot pot: drink soup first and then stew meat; stew beef freshly cooked 90% cooked, and the bottom of the pot has its own flavor. <br />There are so many types of hot pots in Hong Kong that it can be said that hot pots from all over the world gather together. However, the food most commonly eaten by Hong Kong people is still Guangdong. The hot pot spread to Hong Kong from Macau, of course, has Hong Kong characteristics already spread to Hong Kong. <br />The most distinctive one is the Drunken Chicken Pot: It uses half to one raw chicken, Huadiao wine and Chinese medicinal materials such as angelica, Beiqi, and wolfberry as the bottom of the pot. It is popular in Hong Kong and Guangdong. <br />Congee base hot pot: Congee made from rice is used to make hot pot soup base. It originated in Shunde, Guangdong. <br />Pig bone stew: It originated from Macau, but it has changed differently after spreading to Shenzhen and Hong Kong. Shenzhen's pork bone casserole has developed into soup-type casserole dishes, mainly eating pork bones alongside meat and sucking bone marrow; Hong Kong's eating method is closer to Macau, focusing on the bottom of the pot and ingredients, and has developed into hot pot. The method is to boil the pork bone (pig stick bone) together with other ingredients, and season with white pepper and coarse salt to form a creamy white hot pot bottom. <br />The one I am distributing now is an ordinary family version of Yuanyang Pot. Some people think that Hong Kong people don't eat spicy food at all. In fact, many Hong Kong people eat spicy food, and some people even enjoy spicy food.
LornaFlatley
You can buy very beautiful red heart sweet potatoes in German supermarkets, at 4.99/kg. (What's distressing is that I bought "red sweet potatoes" many times in my country for more than a month, but they were not red or sweet enough.) <br /><br />In fact, I like to eat roasted sweet potatoes most. The most vulgar method is to roast them in a charcoal stove. Unfortunately, this is more difficult to achieve in Germany. I always use a microwave steamer to steam it. Steamed until it was very, very soft, peeled off, and still hot. I ate while blowing and exhaled. It felt quite enjoyable. <br />So today I use this red and sweet potato to make paste, use it as filling, and wrap it in the toast. <br />Last time, the tea and toast was not evenly wrapped, so this time we paid special attention to it. Spread it evenly and then stack it up. The toast is still stirred until a film is formed, and the raisin natural yeast dough is used. The taste is very soft and sweet. The effect is beautiful when baked.
