Materials to prepare: – 1 onion – 1 carrot – 3 potatoes – 200g of vermicelli – 226g thin waste beef (or bacon) – 8 pieces of peas – 1 tablespoon vegetable oil (or rice bran oil or rapeseed oil, …) Make seasoning: – 2 cups dashi (Japanese-style soup stock) – 4 tablespoons of mirin – 4 tablespoons soy sauce – 2 tablespoons sake – 1 tablespoon sugar Doing: – Cut the onion in half and cut into small pieces about 1.3 cm. – Peel the carrots and cut them into small pieces about 2.5 cm. Slicing the carrots diagonally will help you cook faster and the carrots will soak up the seasoning. – Cut each potato into quarters. Use a knife to remove the sharp edges of the potato to create smooth corners. Soak potatoes in a bowl of water. – Prepare peas. – Boil a small pot of water and add a pinch of salt. Pour in the peas. – Cut vermicelli in half and put it in a pot of boiling water for 1 minute. – Drain the water, drain the vermicelli and set aside. Slice the beef into 3 thin pieces. – Put a large pot on the stove, pour oil into the pot, put on medium heat and sauté the onion. – Put the beef in and cook until the beef is no longer pink – Put the potatoes in the pot. – Put carrots and vermicelli into the pot and mix well – Pour in the dashi water, cover the ingredients in the pot. – Close the lid. After boiling, use a skimmer to skim off the scum and foam. – Add sugar, soy sauce and mirin. – Mix well and cover the pot lid on the ingredients. Cook on low heat for 12-14 minutes or pierce the potatoes with a skewer. – Turn off the stove and take out the noodles. Leave the lid on for 30-60 minutes before eating. Cold food will infuse the flavor more. – Put the blanched peas in the pot and cover to reheat, over medium heat. Bring the pot to a boil, reduce the heat and let it simmer for a few minutes. – Turn off the stove and pour the beef stew with potatoes on a plate. – Eat beef stew with potatoes with white rice, Japanese egg soup or grilled mackerel, chilled tofu. You can store leftover beef and potatoes in an airtight container or pot and store in the refrigerator for up to 3-4 days.

How to cook bones to quickly soften, clear water Choose new bones, with the aroma of natural meat There are many types of bones from pigs that can be used to stew for delicious and sweet broth such as ribs, tubular bones, pork head bones, hoof bones, young bones, … In which, people often use tubular bones, tail bones of Beef/pork and chicken breast bone are the 3 most common bones for simmering broth when making dishes that require a lot of broth such as: vermicelli, pho, noodle soup, hot pot, soup, etc. Should choose fresh, new, delicious bones, with the aroma of natural meat. Avoid buying frozen bones, unknown origin, poor quality and unhygienic. You can go to wholesale markets or get bones right after surgery. Bone processing Blanch bones before simmering After buying pork bones, they must be washed. No need to soak in water or wash with salt and vinegar because it will affect the flavor and nutrients in the dish. This is an extremely important stage. Cut the bones into bite-sized chunks, avoid keeping the whole block because it will make it difficult to get nutrients and fresh water. Before conducting bone stew, it is recommended to blanch the bones in boiling water to remove odors and remove dirt. It is advisable to discard the first boiling water because this water easily makes the bones smell bad and the broth loses its deliciousness. Note: Do not boil oxtails, pork tails or chicken breast bones because this can easily lose the sweetness of the bones. The bone-cooking stage Skim frequently while simmering To do this step, you first put a pot of water on the stove, put the bones in to boil. Bring to a boil over high heat to bring the bone broth to a boil, then turn the heat to low. In the process of simmering bones, you need to pay attention not to cover the lid because it will make the bone juice cloudy. Keep the fire to a minimum to help the bones release the sweetness completely. At the same time, it is necessary to skim regularly to make the bone juice clearer. Other notes in the process of bone curing Marinate bones with onions to clear water – The bone-cooking time is at least 1 hour. Avoid simmering bones beyond the allowed time because it will make the broth easily sour and cloudy. However, you need to pay attention to observe so that when the meat around the bones becomes soft, stop. This is when the sweet broth tastes best. Each type of bone will have a different simmering time. For chicken and pork bones, do not simmer for more than 6 hours, beef bones do not simmer for more than 10 hours, and seafood must not be simmered for more than 45 minutes. – Put a cooked purple onion into the pot of bone broth to make the pot of water more delicious. – Instead of seasoning with seasoning powder, which makes the broth cloudy, you can use salt. Using vegetables will help the broth taste more natural than using MSG. Chilling pork bones for 1 hour is enough to make the bones soft, tender and can be eaten again. Continue simmering for 1 hour if using the simmered bones to eat, and if only taking the broth, it can be simmered for about 2 hours. The secret to stewing bones quickly Bone cellar with electric pot This is a quick and convenient way to ensure a delicious and nutritious taste for dishes that many people apply effectively. The advantage of this method of bone tunneling is that it helps to limit broken bones, takes less time and effort when stewing bones, and saves gas or electricity without losing the nutrients of the bones. Put the cleaned bones in the pressure cooker, add a little seasoning powder and pour enough water to cover the bones, cover. With an electric pot, bone water will be less volatile and not dry compared to conventional bone broth. Depending on the number of bones to be stewed, it is necessary to watch the time of bone stew so that it is most suitable and then turn off the stove to cool. Normally, the time to stew bones is about 20-25 minutes. Use vinegar To quickly cook the bones soft, delicious meat, sweet, you can add vinegar. Using vinegar is a way to quickly secrete more iron and calcium in the ribs to help take advantage of nutrients. Besides, vinegar will help avoid the breakdown of vitamins during cooking. Use other foods Using foods such as onions, pineapple (pineapple), ginger, lemongrass, potatoes, carrots … will bring delicious and sweet taste to the dish. At the same time, it helps to soften bones faster. Add these foods to the stew along with the bones. When the bones are cooked, open the pot lid, you will immediately feel the gentle aroma blending between soft cooked bones and foods. Besides, the broth will be very delicious and delicious. How to deal with cloudy broth – Use a thin cloth to comb the broth through another pan and then boil again if the water is cloudy and too much bone crumbs. – Separate the egg whites, beat them and add them to the pot of broth, stir well. When you see the foam rolling into it, skim it out, the broth will be clear again. – Continue to add chicken bones to boil if the pot of stewed chicken bones is opaque to make the water clearer. – Another way to make the broth clear again is to put in the broth a few shiitake mushrooms or a few slices of raw potato.

In this season, the grasses in the early spring in the wild have also begun to grow, and Artemisia sphaerocephala is the first wild vegetable that turns green in spring. Artemisia sphaerocephala is not only a wild vegetable, but also a traditional Chinese medicine. It can be said that it is a kind of medicine and food. Artemisia sphaerocephala is a kind of traditional Chinese medicine. Artemisia argyi also has a good effect on coughing, sore throat and so on. When I was young, every spring my mother would take us to dig wormwood on the hillside in the wild, put red dates and boiled water for us to drink, and make dumplings and buns are all very good flavors. Today I will share with you a very simple method. Once it is steamed, it is served on the table. It is fragrant and delicious. Don’t miss it in early spring. It’s a pity if you don’t know how to eat.

Materials used: Artemisia argyi, flour, salt. Dip: garlic, light soy sauce, vinegar, sesame oil, salt.

Practice steps:

The first step: Artemisia sphaerocephala is dug out in the wild. Artemisia sphaerocephala is still very small this season, but it is very tender and has no bitter taste. It is the most suitable for eating. Not only is it steamed and delicious, it is great for making buns and dumplings. When digging for wild vegetables, you must recognize Artemisia sylvestris. Artemisia sphaerocephala is similar to wormwood, but there will be a layer of white fluff on the surface of Artemisia sylvestris, but Artemisia spp. does not.

Step 2: Pick the wormwood that was dug up, rinse and soak for a while, remove it.

Step 3: Put the removed Artemisia annua into a basin directly without controlling the water content, and add a little flour and salt.

Step 4: Grab and mix evenly with your hands, so that each plant of Artemisia annua is covered with flour. Be sure not to add too much flour. If you add too much flour, the steamed wormwood will become hard and not tasty.

Step 5: Put the mixed white wormwood in a cage and steam it on high heat for about 10 minutes.

Step 7: Artemisia sylvestris is cooked thoroughly, and you can put it on the basket to see that the stalks of Artemisia sylvestris steamed in this way are distinct and taste good. Don’t make a mistake in this one step of steaming wild vegetables. It tastes fresh and delicious. The throat is comfortable and does not cough. It is a pity that you do not know how to eat.

Step 8: It tastes better with a bowl of garlic dipping sauce. Garlic juice method: mash garlic into puree, add light soy sauce, vinegar, sesame oil, salt and mix well and serve.

Feng’er words:

1. Artemisia sphaerocephala should be recognized and dig again. Even if Artemisia seed is mixed with wild plants, it does not matter, it is also an edible wild vegetable.

2. When steaming wild vegetables, remember not to put too much flour. Steamed wild vegetables with too much flour are all dough, which is not tasty.

   Thanks for reading my article. It will be updated every day. There are time-saving breakfast, Chinese food, various pastries, baking, jam, sorbet, desserts, etc. Welcome everyone to visit. Like all of my home-cooked food, please like it~ share~ collect~ follow~ I am waiting for you here~~ the original image and text Xuefenger, theft must be investigated!!!