I didn't care to cook in my mother's day, but I was picky about food. Where the porridge is good, where the beef is good I know it. At that time, the favorite was to go to a northern dumpling shop and eat halogen beef, which was so delicious and so soft. With the piglets, there is less time for freedom, and the days of wandering around in search of delicious food have ended. Stay in the kitchen, think about food. This halogen beef is still irresistible to our family, slowly thawing at home and slowly settling a pot of old halogens with delicious salivation. And every weekend, I shall have beef halogened, and every time it is halogenated, the house will be fragrance, and every time it is cut, when it is not on the table, there will be little left of it。
Here comes the rice box, and this time my tomato noodles come, and I can't eat that hot again, but I love meat. Well, it's not like Dad likes noodles, but a cop likes noodles... I don't eat noodles when I've been away for years. Speaking of which, for decades, everyone's food is made of Zhang Lo! In May, the vine's chicken was on the shelf, and Mom and Dad were getting out early and late, and it must be good for two people to eat again. A pot of beef and a bowl of noodles. Tomato noodles are really love. When I was a kid, Mom used to make me tomato noodles
Homemade. The spices are not as varied as the halogen stores, and the halogen soup is not as old as the old word. Not to brag at the top, but with some old soup and patient halogen at home, it also tastes pretty good. Beef sauce is supposed to be one of the best foods in the world. It's a specialty in one place, a family, a halogen. It is divided into white halogens, red halogens, yellow halogens, yellow halogens, and yellow halogens, and red halogens with sugar sauce. So the soy beef should be sort of red halogen. Whether or not the halogenation method is critical, the soul lies in the halogen. This is the "Secret Book" of each family. Old and old halogens are often used as “secret formulas” by halogen stores at home, although the conditions are limited, but delicious halogens can be enjoyed if the approximate matching is followed by a pot of halogens. Moreover, in this era of soaring prices, home-made printing must have been more beneficial。
The secret to my soy beef is lilac and sweet noodles. Two, lilac is one of the secrets, and the two meats that I really think are the best with lilac are beef and duck. But don't put too much lilac on it. Two fragrances are enough. Too much, but it affects the taste. I'm a very careful cook. Because more spices are used, it affects the taste of the food itself. Three, the cow's acupuncture with toothpicks, which must be deeper and then made of the halogenation after 48 hours with a saucer. It's also my little secret. 4. As this boiler of halogen soup ends with me to make cold noodles, salt is small, good and good, beef tastes good, and soup is not salty, and if it is heavy, it can be added, as appropriate, but I feel that it affects food。
It's not fair to eat, eat, eat, eat, eat, eat, eat, eat, eat, eat, eat, eat, eat. It's been a long time, and it's been a long time, and it's been a long time. I got beef last week, and today it's the smell of it
The difference between halogen and sauce: one is different, and halogen can use animal raw materials, such as beef, chicken, duck, internal organs, etc., and plant raw materials, such as tofu dry, winter scavenger, etc., while soy sauce is used primarily for animal raw materials, specifically for animal meat, internal organs, bones, head hoofs, tails, etc.; the other is halogen is to keep halogen juice, and the more halogenated (repeated) halogens taste, the more valuable it is, the more valuable it is, and the sauce used is now made, the better it is to be fed on halogen. The cooking methods of sauce are prevalent in the north, while the cooking methods of halogen are prevalent in the south, so there is the term "saloon sauce": the spices used are high, the sauce is thick and the sauce is heavy. Halogen products: mainly salt water, low quantities of spices and spices and relatively light colours。
