Cumin Beef Soup
Are you often clueless about the surplus or leftover ingredients in the refrigerator? Each ingredient has infinite possibilities, so cooking can be done as you like, from low-key and simple to colorful and gorgeous, and you can change the combination. From this perspective, cooking can be a joy in life. In short, the ingredients are the crystallization of farmers' hard work. As long as they are fresh, they should be reused to create more happiness and deliciousness!
Cumin Beef Soup
Material:
410 grams of medium-cooked thinly sliced beef, 3 slices of ginger, 2 cloves of garlic, 2 tbsp of ground cumin, 8 cups of water, 1 tbsp of rice wine, 2/3 cup of peas, some salt, a little bonito powder, 1 green onion.
Cumin Beef Soup Ingredients
practice:
Finely chop ginger and garlic; chop the green onion.
Directly heat oil in a soup pot, add beef slices, and fry over medium heat until the color changes.
Add minced ginger and minced garlic and sauté until fragrant, then add cumin powder and sauté for a while.
Pour in water and rice wine, change to medium-high heat, turn to low heat when the soup boils, and simmer until the meat is soft and rotten.
Add green beans, salt, and bonito powder, continue to simmer for a while, then turn off the heat.
Sprinkle chopped green onion when serving.
Small exhortation:
Fry the cumin powder slightly to avoid bitterness.
Add salt only when the meat is cooked until soft, otherwise, it will take longer for the meat to become soft.
Chicken with Cabbage
Chicken with Cabbage
Material:
280 grams of chicken breast strips, 1/2 tbsp of gorgon powder, 1 tbsp of rice wine, 1 clove of garlic, 1 slice of ginger, 1 small carrot, 1/2 medium-sized cabbage, 1 tbsp of soy sauce paste, some salt.
Cabbage Chicken Ingredients
practice:
Dice chicken breast strips, mix with gorgon powder and rice wine and marinate for a while; mince garlic cloves and ginger slices; peel and slice carrots; slice cabbage.
Heat oil in a pan, and fry the marinated diced chicken over medium-high heat until it changes color, take it out of the pan, and set aside.
Leave the oil in the original pot, and fry minced garlic, and minced ginger until fragrant.
Add carrot slices and stir-fry for 1 to 2 minutes, then add cabbage and stir-fry for a while.
Pour the diced chicken back into the pot, then pour in the soy sauce paste, sprinkle with salt, and stir-fry until the cabbage is cooked and the taste is even.