The radish, the red cow
By VicentaLakin
The warmth of the cold and winter beef is a good complement to the season; beef has the acupuncture, acupuncture, acupuncture, acupuncture, acupuncture and acupuncture, which are suitable for use by people with abdominal invisibility, acne, acne acid, chronic anaemia and dizziness; and beef accompanies the acupuncture, accompaniment, accompaniment and strong bones. But the beef tastes flat, and the temperature is not acceptable to many. The radon enters the lungs, the gamps, the pulmonary spleen, and has the effect of downbreeding, digesting, defusing the lungs, detoxification and detoxification. Major: pulmonary heat, constipation, vomiting of blood, gas, diet, indigestion, which combines it with its nature, can also be eaten by those who fear fire。
Recipe Recommendations
- beef brisket 500 grams
- white radish one
- tomatoes of 2
- octagonal of 2
- dried chili one
- geranyl 2 tablets
- pepper a little
- ginger 1 small piece
- cooking wine 1 tablespoon
- salt appropriate amount
- blending oil 1 tablespoon
- MSG appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for The radish, the red cow
1
Materials: One tomato with 500 grams of radish: one spoonful of wine, two slices of vanilla, two slices of pepper with a little ginger. One salt-flavored and finely adjusted to one soup. Spoon
2
Cowwater, pick up the spare
3
Ginger tomatoes and radish wash, slicing slices
4
Put in two eight o'clock, two fragrances, a little bit of ginger
5
Invert oil
6
I'm going to have to put it in the water
7
Put it in the high pressure pan and then pour in the wine for 20 minutes。
8
Then you'll be in the tomatoes in five minutesThe radish, the red cow Make Tips
Cut the radishes and tomatoes into large pieces so they can withstand the pressure, and cut the beef brisket into large chunks for the best flavor.