Shenxianlu
Shenxian stove is a delicacy where various fish and vegetables are placed according to the color, and then added to the broth and cooked while eating. Because of its pleasant and pleasant taste at the entrance, it is also known as 'Yuecouzi Tang'. When eating this dish, you can not only taste meat and vegetables, but also taste dried fruits and other delicacies. At the same time, the various materials used can also allow the human body to evenly absorb various nutrients. Originally,'immortal stove' refers to a special form of pot with a stove, also known as 'stove', which can burn charcoal to regulate the temperature of food while eating.
Korean Fairy Furnace
Recipe Recommendations
- radish 100g
- beef omasum appropriate amount
- flour 21g
- liver appropriate amount
- milk 100g
- mushrooms 10g
- carrots 30g
- eggs 240g
- water celery 20g
- walnut 10g
- gin 3.5g
- clear sauce 3g
- diced green onion 2.3g
- garlic 1.4g
- salt 6g
Steps for Korean Fairy Furnace
1
Dry the beef in the broth with a cotton cloth and dry the blood, pour the beef and water into the pan, and cook over high heat for about 9 minutes. When boiling, turn to medium heat and cook for about 20 minutes, then add radish and cook for about 20 minutes. Remove the beef and radish, cut into pieces about 2 cm horizontally, 3 cm vertically, and 0.5 cm thick, then add the seasoning sauce ① and stir until taste (80g radish, 130g beef). Filter the broth with cotton cloth and season with clear sauce and salt. (1.2kg). Dry the beef with a cotton cloth with the blood, cut into shredded silk with a length of 5 cm wide and a thickness of about 0.3 cm, add 2/3 of the seasoning sauce ② and stir until taste.
2
Dry the beef stuffing with a cotton cloth and dry the blood. Use a cotton cloth to absorb the water and crush the tofu. Add the remaining (1/3) seasoning sauce ②, stir until flavor, and knead into meatballs with a diameter of about 1.5cm. Add salt and flour to knead the beef louver, clean it, and use a knife to score several times on the surface. Remove the film from the liver, cut into 5 cm horizontally, 6 cm vertically, and 0.3 cm thick, marinate in milk for about 10 minutes. The spinal cord is spread out and cut into a length of 15cm. The white fish meat is made into preserved fish with a thickness of about 0.3 cm and a thickness of 5 cm and 6 cm. Ox louver. Liver. Spinal cord. Salt is used for white meat fish. Season with pepper. Cut the soaked sea cucumber into strips of 2cm horizontally and 6cm vertically.
3
Put mushrooms in water and grow for about 1 hour. Remove the stems and dry them with a cotton cloth. Cut them into the same length as the soaked sea cucumber. Peel and wash the carrots and cut them into pieces 2cm across, 6cm across and 0.4cm thick. Pan-fried yellow and white egg skins and fried celery in water, cut into 2 cm horizontally and 6 cm vertically. Walnuts are soaked in hot water to peel off the inner skin. Put some cooking oil in a heated pan, add ginkgo, stir fry over medium heat for about 2 minutes, and remove the skins. Peel the pine nuts and dry them with a cotton cloth. Set aside. After dipping the meatballs in flour and egg sauce, put some cooking oil in a heated pan, roll over medium heat and fry for about 2 minutes.
4
Put some cooking oil in a heated pan, beef leaf. Liver. Spinal cord. Dip the white meat fish with flour and egg juice, fry the front and back sides over medium heat for about 2 minutes, and cut into sizes of about 2 cm horizontally and 6 cm vertically. Pour water into the pan and cook over high heat for about 2 minutes. After boiling, add salt and carrots and blanch for about 20 seconds. Spread the seasoned beef, radishes, and shredded beef on the bottom layer of the Shenxian stove, and place the prepared ingredients on top according to color matching. Finally, add meatballs, walnuts, ginkgo and pine nuts. Pour the broth into the immortal furnace, cover it, then put charcoal in the fire barrel and cook for about 3 minutes.