It's from Cook's Home Order. When I saw this book, my eyelids were soft, and my nose was coming out. What kind of man can call himself a chef! Soon, however, arrogance became worshipping, and the food was made with respect. Frankly, it wasn't very successful. There's a lot to think about, like lemon peels, like horse-killing chickens with olive oil all over the body (of course, chickens). But it's true, and it's good, isn't it。
speaking of new zealand, apart from its pure and pleasant natural environment, is the image of the sky, the land and the flock of cattle and sheep. today i present to you a gold plate of my show " what to eat today " , the red-coloured new zealand cowtail. the red collar is simply a halogen in western food, mainly made of onions, onions, broccoli, ketchup, red wine, after a long and slow meal. soup the mains, a nice way to cook. so you can learn red-coloured tails, and you can lift them one by one, and it can be red-coloured oxen, red-coloured knee, red-collar face. i don't know. personally, cowtails are my favorite part of beef, and a good word grows on the bone. and the cowtails have been classified as secondcuts, which is lower than the steak. but it doesn't affect my love for the tail. i would like to be a simple farmer, to love nature and to thank all nature for its blessings. and try to protect the environment。
The dish is a book written by the French Academy of Blue Ribbon Cooking, from which the habits and characteristics of Western foods are learned, and the taste of the so-called real Western meal, especially by making it themselves. I try to be faithful to my original writings, to extract materials from Westerners, such as eggplants, cheese, butter, etc., and to replace them with onions, which is also permitted by the book. Of course, the American market sells essentially Western materials, so organizational material is not difficult. Owing to the small number of family members, the use of primary materials has been reduced as appropriate。
