Ingredients: bullwhip, jujube, chestnut, green vegetables, coriander, onion and ginger; Salt, monosodium glutamate, chicken essence, cooking wine, sesame oil, white pepper.
Practice: 1. Cut the bullwhip into several chrysanthemums with a knife and blanch it repeatedly with clear soup until the bullwhip has no fishy smell. 2. Then put the bullwhip into the pot, pour the clear soup, add red dates, chestnuts and onion ginger and stew until the bullwhip becomes soft. 3. Cook the vegetables in boiling water until they are seven or eight minutes cooked, arrange them around the plate in turn, pour out the soup, take out the bullwhip in the pot and put it in the plate. 4. Finally, pour sesame oil and a little white pepper into the bullwhip, so that a unique bullwhip is finished.
Comments: The name of this dish is "Niubian Yangyang Soup", and the first-class authentic "Blissful Niubian" is the main ingredient. Cooked bullwhip is golden in color, rich in amino acids and vitamins, red dates contain protein and fat, and sweet and delicious chestnut with delicate meat can be described as a delicious tonic.
Braised bullwhip with red dates
Ingredients: bullwhip 300g, white radish100g, red dates10g, ginger10g, onion10g, peanut oil10g, salt 5g, monosodium glutamate 2g, oyster sauce 2g and soy sauce 2g.
Practice: 1. Wash and cut the bullwhip, peel and cut the white radish, wash the red dates, peel and slice the ginger and cut the onion. 2. add water to the pot. When the water boils, add bullwhip, white radish, Shaoxing wine, cook thoroughly over medium heat, pour out and wash. 3. Put oil in another pot, add ginger slices, ox whip slices and white radish slices, stir fry until fragrant, add clear soup, add red dates, simmer on low heat until crisp and rotten, add onion, salt, monosodium glutamate, oyster sauce, soy sauce and pepper, simmer until tasty, and thicken with wet raw powder.
Griddle chrysanthemum bullwhip
Ingredients: 500g bullwhip, 30g chicken gizzard, 30g duck gizzard, 3g bean paste, 3g cinnamon bark, 2g star anise, 3g dried pepper, 3g salt, 2g monosodium glutamate, 50g salad oil, 5g soy sauce, 3g ginger, 3g garlic cloves and 20g broth.
Practice: 1. Wash the bullwhip, boil it in clear water 15 minutes, then take it out, remove the urinary tendons and cut the chrysanthemum knife. Chicken gizzard and duck gizzard cut chrysanthemum knife. 2. Put the base oil in the wok, stir-fry cinnamon, star anise, dried whole pepper, garlic cloves and bean paste, add the chopped flowers of bullwhip, chicken gizzards and duck gizzards, simmer in the broth for 8 minutes until it tastes delicious, season with soy sauce, add salt and monosodium glutamate, and put it into the dry pot after taking out.
Ox whip gouqi porridge
Ingredients: Blissful Bullwhip, Lycium barbarum, white rice, vanilla, onion, ginger and eggs.
Production method:
1. First, wash the white rice, put it in a pot and cook porridge with strong fire until it boils;
2. Take out the blissful bullwhip and dice it, cut chopped green onion and coriander into small pieces, shred ginger, and beat the eggs into a bowl and mix well;
3. After the porridge is boiled, turn to low heat and cook slowly until it is thick, and then evenly sprinkle the stirred eggs on the porridge;
4. Put the bullwhip and medlar together in the pot and add some seasonings such as soy sauce, salt, monosodium glutamate and chicken essence;
5. Finally, put chopped green onion, coriander and shredded ginger together, add a little sesame oil, and eat it out of the pot;
Brine bullwhip
Ingredients: Blissful bullwhip, beef bone, cooking oil, ginger, red pepper, coriander, garlic and salt water.
Production method:
(1) First, boil the water, put all the prepared materials into the brine bag, and then put the brine and beef bones into the pot.
(2) Boil on high fire for 15 minutes, and then turn to low fire for about 2 to 3 hours to make the brine tasty.
(3) Then wash the bullwhip with clean water and put it into the boiled brine, and bring it to a boil with high fire, and turn it to low fire for about 1 hour.
(4) After1hour, prick the bullwhip with a toothpick to show that it is ripe, and take out the bullwhip and slice it.
(5) You can also put the bullwhip in cold water to cool it, so it won't be too oily to eat.
(6) According to personal preference, the flavor will be better if you use dipping materials suitable for your own taste.
(7) Remember not to put salt. Lee Kum Kee's bittern juice is salty.