To be honest, the father is not a drinker, and the amount of wine is not very large, but if he comes across a few more foods for his mother, whose halogens are well known to our extended family and sometimes make some halogens (not least because we're busy at times, we're busy cooking, and every time the mother prepares for our brothers and sisters, most of them we bring home). At this point, the father pours himself a glass of wine or a bottle of beer, then pulls the mother, and the two of them sit around the table and talk to us, slowly and slowly, to destroy it. It's the most common scene, but it's always sweet, I think, because I'm living out here alone, and every time I see it, there's a strange feeling. Since I started writing a food blog, I've hardly been able to come back with cuisine and say to my mother that if I bring home the food, I'll have it. Sometimes a mother buys me something I like to eat, but she doesn't buy, like today's raw material - the bull's tongue. The first time I did it, I asked my mother where to look - first I had to boil it in boiling water for five minutes and then I had to clean the white moss on the surface, so I could cook at will. Following the mother's usual practice, after halogenation, the slices are mixed with the spicy mouth that the father likes, and it is assumed that the father will be pleased to see。
The field is not Sichuan, but it is very popular, and one day my friends at home invited me to a couple's pulmonary tablet to know that they can make delicious pulmonary chips at home. A few attempts, with their own little ideas, have been well received. I can't help but share it with you today, I hope you like it. The main material of the couple's lung tablets is usually called “screech film” using cattle, the heart, the band, the tongue, the belly, the leaves, etc. (but not the lungs). The main work on the couple's lungs is red oil and sauce, and when it's done, it's 80% successful. So I'll explain these steps in detail
The pulmonary tablets of the couple are cow skin, cow heart, cow tongue, cow belly, beef, and no lungs. Focus on selection, making fine, fine tastes. The couple's lungs are large and thin, smelly, spicy and spicy. They are popular and, in order to distinguish them from other lungs, are referred to as “pornal pulmonary tablets”, which are more critical in their use and are of increasing quality。
This absolutely "heavy taste" black pepper red wine beef tongue is my unintentional attempt to make up for my mistake. The taste is very strong, but the appearance may be difficult for some comrades to accept. That's okay, I'll put my method here and tell you other methods at the same time. <br /><br />It is one of the basic sauces of Western food, but the specific methods also vary. Do you remember the sauce I made last time? First of all, we introduce how to make black pepper juice with roasted juice. <br /><br />Method A:<br /> Ingredients: 10g shredded black pepper, 25 g shredded dried onions, 25g minced garlic, 30g butter, 60ml sauce, 4 teaspoons brandy, 1/4 teaspoon salt<br /> Practice: Take a clean sauce pot, heat it, add shredded black pepper and stir fry until fragrant. Save a little brandy and add butter. Then stir fry the shredded black pepper for a while, then add shredded dried onions and minced garlic and stir fry until fragrant. Add Brown Sauce, cook for about 5 to 6 minutes, and shake in the soft butter. <br /><br />But if you think making BrownSauce is too troublesome, you can take a look at my other black pepper sauce below. It should be said that it can be regarded as black pepper paste. It is best to put it in the refrigerator later and add water/red wine or brandy to melt when using it.
