How to Make Collard Greens with Bamboo Shoots, Braised Pig Feet Jelly, and Iron Plate Tofu (Home-Style Dishes)
Ingredients: Beef tendon 500g, shiitake mushrooms 3 pieces, green onion, ginger, star anise 2 pieces, white wine, salt, oyster sauce, chicken broth, chicken essence, salt as needed
Instructions:
1. Remove the outer membrane from the fresh beef tendon and clean it thoroughly.
2. Boil a pot of water, add beef tendon, green onion, ginger, star anise, and a lid full of white wine.
3. After boiling, remove the beef tendon and place it in cold water.
4. Place the beef tendon in a pressure cooker, add appropriate green onion, ginger, salt, star anise, small amount of baking soda, white wine, and boiling water. The water volume should just cover the beef tendon.
5. Cover and select beef tendon mode for about 30 minutes, then release the pressure after 30 minutes.
6. Take out the cooked beef tendon and place it in cold water to cool.
7. Cut the cooked beef tendon into medium-sized strips.
8. Blanch it again in boiling water, after boiling and draining.
9. Heat oil in a pan, add green onion segments and sauté until golden yellow.
10. Stir-fry the beef tendon with the oil.
11. Add appropriate soy sauce and stir-fry until evenly mixed.
12. Add chicken broth, oyster sauce, chicken essence, and shiitake mushrooms, stir-fry until boiling, then reduce the heat to a simmer for 30 minutes without covering the lid.
13. After 30 minutes, increase the heat to thicken the sauce, and you'll have a delicious braised beef tendon.
Ingredients: North tofu 1 piece, green onion, coriander, white sugar 5g, flavor extreme soy sauce 10g
Instructions:
1. Cut the tofu into thick slices, and make two cuts on the cut tofu slices, without cutting through.
2. Chop the coriander and green onion into minced pieces.
3. In a bowl, pour in oyster sauce, flavor extreme soy sauce, garlic pepper sauce, white sugar, and stir until well mixed.
4. Heat oil in a pan, add tofu, small fire to slowly fry, fry until both sides are slightly yellow.
5. Brush with the prepared sauce, sprinkle with coriander, chili powder, and sesame seeds.
Ingredients: Mountain River tofu 350g, pumpkin 500g, broccoli 250g, salted duck egg yolk 4 pieces, starch, salt, peanut oil
Instructions:
1. Prepare tofu, pumpkin, broccoli, etc., take 4 salted duck eggs aside, cut the pumpkin into slices and steam for softening.
2. Tear the broccoli into small florets, add an appropriate amount of water to the pot and bring to a boil, add two spoonfuls of salt, and put the broccoli into the pot to blanch.
3. Cut the tofu into 5mm thick slices, and arrange a circle of tofu slices on a plate, steam the tofu for 3 minutes in a pot.
4. Pour out the water from the pot after steaming the tofu, and place the blanched broccoli florets at the two ends of the plate, and the pumpkin after steaming.
5. Add an appropriate amount of boiling water to the pan, add salted duck egg yolks and stir-fry until fragrant, then add the steamed pumpkin and mash until completely integrated.
6. Cook the steamed pumpkin and mashed until completely integrated, and take out the cooked pumpkin, squeeze pumpkin juice through a filter.
7. Pour the pumpkin juice into the pot, stir in a thin slurry with starch, and brush on the tofu.
Ingredients: Chives 200g, bamboo shoots 200g, chili peppers 2-3 pieces, appropriate amount of edible oil, salt as needed
Instructions:
1. Peel and slice the bamboo shoots.
2. Cut the bamboo shoots into strips and set aside.
3. Pour the bamboo shoots into a boiling pot of water to blanch for 7-8 minutes, then remove and set aside.
4. Wash and cut the chili peppers.
5. Wash the chives and cut them into segments and set aside.
6. Wash the pot and dry it, add appropriate amount of oil to heat.
7. Pour in the chili peppers and bamboo shoots and stir-fry for a moment.
8. Pour in the chives and quickly stir-fry until they are slightly wilted.
9. Add appropriate amount of salt, stir-fry evenly and serve.
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