Stewed bullwhip with Cordyceps(chong cao dun niu bian )

Stewed bullwhip with Cordyceps sinensis

Raw materials for stewing bullwhip with Cordyceps sinensis

Water hair bullwhip 500 g, beef soup 1000 g, Cordyceps 20 g, wolfberry 10 g, refined salt 2 g, MSG 2 g, onion, ginger 20 g, Shaojiu 20 g, sesame oil 10 g, a little white pepper.

Processing steps of stewed bullwhip with Cordyceps sinensis

1. Carve the Shuifa bullwhip into chrysanthemum shape with knife belt, and blanch it repeatedly with niuqing soup until the bullwhip has no fishy smell.

2. Put the bullwhip into a small basin, pour into the clear soup, stew for 1 hour, then add Cordyceps sinensis, Chinese wolfberry, onion, ginger, Shaojiu, stew for 1 hour, until the bullwhip is soft, the Cordyceps sinensis is waxy and the Chinese wolfberry is delicious, pour out the soup, take out the bullwhip and pour it into a small soup plate.

3. Heat the frying pan, add beef clear soup, add salt, monosodium glutamate, pepper, sesame oil, adjust the flavor, and pour into the soup plate.

Characteristics of stewed bullwhip with Cordyceps sinensis

The soup is refreshing, fresh and mellow, the bullwhip is soft, the Cordyceps sinensis is moisturizing and healthy, the medlar is the number one in eyesight, the nutrition is excellent, the tonic is good.

Stewed bullwhip with Cordyceps

Stewed bullwhip with Cordyceps sinensis is a famous traditional dish in Jiangsu Province. The soup is refreshing, fresh and mellow, the bullwhip is soft, the Cordyceps sinensis is moisturizing and healthy, the medlar is the number one in eyesight, the nutrition is excellent, the tonic is good.

raw material

Water hair bullwhip 500 g, beef soup 1000 g, Cordyceps 20 g, wolfberry 10 g, refined salt 2 g, MSG 2 g, onion, ginger 20 g, Shaojiu 20 g, sesame oil 10 g, a little white pepper

Production process

(1) Carve the Shuifa bullwhip into chrysanthemum shape with knife belt, and blanch it repeatedly with niuqing soup until the bullwhip has no fishy smell.

(2) Put the bullwhip into a small basin, pour into the clear soup, stew for 1 hour, add bird made Cordyceps, wolfberry, onion, ginger, Shaojiu, stew for 1 hour, until the bullwhip is soft, Cordyceps glutinous, wolfberry flavor overflows, pour out the soup, take out the bullwhip and pour it into a small soup plate.

(3) Heat the frying pan, add beef clear soup, add salt, monosodium glutamate, pepper, sesame oil, adjust the flavor, and pour into the soup plate.

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Chinese PinYin : Chong Cao Dun Niu Bian