AFTER N'S MANY TRIALS, I FINALLY MADE THE BEEF MUSHROOM SAUCE THAT THE WHOLE FAMILY LOVED! THE NOODLES, THE RICE, THE BUNS, THE PORRIDGE, THE STEW, THE SAUCE, IT'S CALLED A PICKLE. I'LL WRITE ABOUT THE DETAILS OF THE SAUCE TODAY, AND IF YOU LIKE IT, YOU MIGHT WANT TO BUY SOME BEEF MUSHROOMS AND MAKE A POT WITH THE USUAL SAUCE. BEEF RIDGES OR LEG MEAT, PURE THIN MEAT AND TENDER MEAT; MUSHROOMS ARE BETTER WITH FRESH THAN DRY, ONE WITH EASE OF OPERATION AND THE OTHER WITH ADDED TASTE. EACH FAMILY HAS A DIFFERENT TASTE, SO IT IS NOT POSSIBLE TO QUANTIFY THE AMOUNT OF SOY SAUCE, SALT, ETC., BUT WITH THE FOLLOWING EFFECTS IN MIND, IT IS POSSIBLE TO ADJUST THE PROPORTION TO ITS OWN PREFERENCES IN THE PRODUCTION. SOY SAUCE CAN BE COLOURED AND TASTED, WHILE WATER CAN BE ADDED TO THE SAUCE FOR A LONG TIME; IT CAN BE REDENED AND MOIST; IT CAN BE SOUR; IT CAN BE SOY SAUCE CAN ADD SALT, THICKNESS AND FLAVOUR; IT CAN BE ICE CREAMED AND SALTED WITH SWEETS; AND SALT SHOULD BE SATURATED IN A PROPER AMOUNT, WITH INCREASED SHELF LIFE AND TASTE. PREFERABLY OIL WITHSEED OIL, YELLOW COLOUR, SCENT, THICKNESS, AND SOY SAUCE WOULD BE BETTER. BUT THE PEANUT OIL I USED THIS TIME, THOUGH SLIGHTLY LESS COLORED THAN THE VEGETABLE OIL, WAS NOT BAD. GARLIC ONIONS GO MEATY, FRAGRANCEY; GINGER CAN BE PUT ON ANY TASTE; AND DRY PEPPER POWDER IS ALSO ADAPTED TO TASTE。
It's New Year's. It's not New Year's. I used mushrooms to make beef with beef today, and mushrooms are steak mushrooms, which should be one of those because they're basically the same as the mushrooms, which are brown in colour and like mushrooms, but they're not like mushrooms, which is called steak mushrooms, which, by definition, is a very good mix with steaks, so today they are used to make beef, which is also the ridge of the cattle, which is the sour beef, which is the sour beef, which is the smell of which after it is made. It's a key to the fire and beef pickles. It's a little bit of a quickie, but it's not so hard to make it as long as you notice what I'm saying。
