Roasted beef with shrimp and marinated bird eggs

Roasted beef with shrimp and marinated bird eggs

[Golden Bull Iron Brother]--"Beef Roasted Prawns and Marinated Sparrow Eggs"(Creative named on November 25)<br /> The [Golden Ox Iron Brother] series of dishes are specially created for children and young men and athletes. The ingredients configuration, strong color, thick taste, rich zinc, iron, protein, etc. are all nutritional elements and preferences for athletes 'physical fitness. <br />Introduction to cooking methods:<br /> 1. Put fresh prawns into hot oil of onions and ginger and roast them to make red oil. Roast the prawns until ready for use;<br /> 2. Cook the quail eggs, remove the shells, and fry them in the pan until golden brown to make 'tiger skin quail eggs' and serve on a plate for later use;<br /> 3. Pour the beef into boiling water to solidify the surface protein, remove the blood and wash it for later use;<br /> 4. Stir onions and ginger slices into a shrimp red oil pan and stir fry until fragrant. Add beef, cooking wine, soy sauce, and five-spice powder, stir fry and color. Then, add enough water and cook for about 10 minutes. When the soup is full of flavor, add tiger skin quail eggs, cover the lid and simmer for about 20 minutes to make the meat crispy;<br /> 4. When the beef is soft and flavorful, and the soup is thick, soak the prawns in the soup, simmer and roast with slow fire for about 10 minutes to make the shrimp fresh and the soup is flavorful. Then, take out the prawns and surround them on the plate. Side, place the beef in the center of the plate, and then place quail tiger skin eggs between the prawns and the beef;<br /> 5. Finally, pour the sauce in the pan and pour it on a plate to serve. <br />Characteristics of dishes:<br /> A platter of hot dishes with a simple structure, golden and ruddy color, is particularly attractive with the embellishment of coriander, the best companion of beef. The name of the dish is appropriate, the nutritional mix is reasonable, and the taste is extremely unique. It can be eaten hot and cold. <br />May the athletes have aspirations in all directions and the dragon's power will ignite!
Garlic and carrot bird egg cake

Garlic and carrot bird egg cake

[Autumn and Winter Green Shield]--"Garlic Radish Bird Egg Pancake"(Creative name on November 22)<br />[Autumn and Winter Green Shield] dishes are designed to use extremely common green root vegetables when the autumn and winter seasons change, when the high incidence of epidemic infectious diseases such as red eye disease, hands, mouth and feet, influenza, cerebral flow, mumps, chickenpox, measles, etc., and are creative as the "Gourmet Green Health Shield" series of dishes to prevent infectious diseases such as influenza and enteritis in autumn and winter. <br />Introduction to cooking methods:<br /> 1. Add the flour into the yeast powder, prepare it into a thick flour paste, ferment for a while, add the marinated garlic sprouts and shredded radish, mix well, and set aside;<br /> 2. The frying pan uses the prize "ASD V8128 Easy Clean Non-Stick Frying Pan" of the gourmets '[Celebrating the Two Festivals] event. Pour a small amount of peanut oil into the pan, then add the prepared' garlic shredded radish batter', and lay it into a pie shape of the right size, and add five quail eggs;<br /> 3. After the bird eggs are added, fold the round cake into a crescent shape, and fry the two sides with slow fire to yellow and fry them until done. <br />Features:<br /> 1.[Autumn and Winter Green Shield]--"Garlic Radish Bird Egg Cake" is creative based on the diet of his military career in Beijing. The dishes have ordinary ingredients, simple cooking, overflowing fragrance, rich taste, nutritious and healthy dishes, and are naturally affordable., close to people's lives;<br /> 2. The ingredients are reasonably configured, the nutrition is balanced, the production is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;<br /> 3.[Autumn and Winter Green Shield]--"Garlic Radish Quiche" is eaten during the high incidence of epidemic diseases in autumn and winter, which can prevent and reduce the chance of infection with epidemic infectious diseases. <br />Now I will upload the processing and production illustrations to share with you. <br />May delicious food always accompany you, and everyone will have a happy and healthy life!
Salt and pepper quail eggs

Salt and pepper quail eggs

I have to post until midnight and give people a snack that is suitable for supper-salt and pepper quail eggs. It seems that the process of frying quail eggs is a bit like making tiger skin eggs, but ours is much tender than tiger skin eggs. Personally, I think that the big test and torture of frying tiger skin should be left to the eggs and duck eggs. It's not that pigeon eggs don't have the ability to wear tiger skin clothing for weak quail eggs, but because they are small, the taste of tiger skin will be hard when fried. Why not taste like this?
Spicy potato fat sheep pot

Spicy potato fat sheep pot

In the past few days, the weather has become colder and colder, and it is not uncommon to see pedestrians wearing down jackets on the street. It's cold and cold, so it's a good choice to eat hot pot at home. All kinds of side dishes suitable for hot pot have been stuffed into the refrigerator. I have to eat out or eat hot pot at home for several days in a row. I finally get a little tired, and if I continue to eat like this, I will not mention the high calories and gain weight, but I will have to eat it all the time sooner or later. <br />At noon today, I decided to clean the refrigerator and bid farewell to the days of living with hot pot, so I had this dish-spicy potato fat sheep pot ~ It is also my usual method to deal with the residual ingredients of hot pot. It has been tried and tested and it is super delicious ~
Salted Quail Eggs

Salted Quail Eggs

I learned this practice from my mother, but at that time she made eggs. There was nothing delicious when I was a child, but eggs were considered a relatively advanced nutrient. However, eggs are never tired of eating them. I love them no matter how they are cooked, and it is the same now. I remember when I was in college, an aunt often set up a small stall at the school gate selling salt baked and rice dumplings at night. The stall is very simple. There are two pots on two small coal stoves, one is rice dumplings and the other is eggs warmed with salt. In winter, the four girls in our dormitory often go to buy some for midnight snacks. I miss the time!