The soft twirl against the red-burned cow band
By VicentaLakin
Cow bands contain large amounts of gelatin protein, have very low fat content and are free of cholesterol, so they are absolutely a very healthy diet. The most common practices are halogens, collars or red burns, because the oxen is of little taste. The calves that are boiled into kung fu, the tastes are smooth, the entrances are impervious, and even the mouths feel stuck in the open, and very few will not like it. All those previously seen in supermarkets were semi-prematured cattle bands that had been processed. My mom used to say there was a smell of chemicals, so she couldn't buy them. This time, when I bought a cow's tail, I saw a rib, and I bought some. I'm gonna try some first. If it's good, I can buy some for Mom. What we're doing today is the safest red-burned cow band. In addition to this, there is a recently learned onion-couping approach ~ I wonder if you've noticed that every time you watch a food show on TV, those greasy dishes, you put on some nice curly onions. I've always wondered how the onion came out, and this time it's pretty clear. People who love to show themselves can't hide anything. They just learned to sell it. It's simple and practical to put this onion on a dish that can be decorated and detached
Recipe Recommendations
- beef tendon 500G
- dried mushrooms a small handful
- laojiang a
- green onions a
- garlic a
- purple Onion half a
- high-alcohol liquor a little
- edible oil a little
- cooking wine 10ml
- soy sauce 30ML
- soy sauce
- salt appropriate amount
- sugar appropriate amount
- sesame oil a little
- octagonal a
- geranyl 2 tablets
- cinnamon a small piece
- pepper
- tangerine peel
- salty and fresh
- stewed
- several hours
- ordinary
Steps for The soft twirl against the red-burned cow band
1
Prepare all the food
2
Cow bands were immersed with water earlier and water was exchanged several times until there was little blood. The mushrooms also bubble early
3
(b) The removal of the band ' s head and grease and the cleaning of spare parts
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And put in the pot ginger skin, half of the onions, full of fresh water, and then in the processed oxen
5
Add a little high white wine
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The fire boils and continues for about 10 minutes, leaving the surface unscathed
7
(b) scratch the cattle out, wash them with warm water, and then wedge them into small pieces about 3 cm or so
8
Ginger-slice, garlic-skin, onion-slice, onion-slice, and full spices (cleaning with filters and leaching)
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When the pot is hot, it is added to the edible oil, when the heat is hot it is put in the peppers, and when the little flaming flamingo makes the scent
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And bring forth the pepper, and leave the oil in the pot, and put it into the garlic and spices, and turn it into the fire, and turn it forth
11
(b) Join well-processed cattle bands, turn them over, turn them into colours and shrink their surfaces
12
- Add wine, smoke, smoke and fire to the same level
13
Add hot water without food, and the fire boils. If there's foam on the surface, it's just as clean
14
And bring the food together with the soup into the casserole, and heat the fire
15
Washing and drying of mushrooms
16
Add mushrooms to the pot
17
The fire heats up until it boils, and turns into a small fire, and is boiled with gushing. If there's foam on the surface, it's gonna be clear. Cook it for about an hour to extract spices
18
It's boiled to about two and a half ~ three hours, with salt and sugar, and then with occasional twirling of the food in the pan to prevent viscos. Then we'll continue to boil
19
In about four hours, the cattle in the pot are soft, they can easily be stamped with chopsticks, and they are cooked
20
Take a proper measure of cattle bands and mushrooms, and put them in a big frying pan, and the fire gathers juice, and then pours a little soy oil, and mixs them, and closes the fire
21
(a) When the oxen graze, prepare a large onion and take out two floors outside (the two floors that will roll after stripping)
22
Slice the onions, as fine as possible
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(b) Put onions into the basin, add fresh water, squeeze them with your hands and then dip them for a while
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The onion in the basin has begun to roll, and at this point the onion is extracted and the water is drained from the kitchen paper
25
Put on onions and eat。