Pumpkin
By VicentaLakin
THE TABLE OF CONTENTS OF THIS THREE-BREED SHOW, "GO HOME AND EAT" , HAS BEEN MADE, AND THE DIRECTOR AND THE STAFF AT THE SCENE HAVE SAID IT'S VERY GOOD. IT'S A WARM FOOD AND A MEAL FOR MY FAMILY. IT'S SPICY AND SPICY, SPICY, SPICY, SPICY, SPICY, SPICY, SPICY, SPICY RICE. IT'S BEAUTIFUL AND NUTRITIOUS, THE PUMPKINS ARE RICH IN CARROTS, THE CARROTS ARE TRANSFORMED INTO VITAMIN A BY GREASE, VITAMIN A IS HELPFUL FOR EYE PROTECTION, MODERN PEOPLE ARE LOOKING AT COMPUTERS AND MOBILE PHONES EVERY DAY, SO THE LEAVES ARE TO BE SERVED WITH PUMPKINS, PHENOLS, AND A SPICY SPICY PUMPKIN, AND A LIGHT PUMPKIN, AND BEAUTY IS TO BE TAKEN WHILE THE RECIPES ARE BEING TESTED AT HOME, FRESH PEPPERS WERE NOT BOUGHT, PEPPERS WERE USED, AND THERE WERE ONLY TWO AT HOME, SO IT'S VERY LITTLE, IT DOESN'T LOOK VERY PRETTY, AND IT'S NOT VERY BEAUTIFUL, AND IT'S NOT VERY NICE
Recipe Recommendations
- oxtail 500 grams
- pumpkin a
- Russian non-genetically modified soybean oil appropriate amount
- pickled pepper 200 grams
- rice wine 100 grams
- Hangzhou pepper of 8
- cinnamon a
- geranyl two pieces
- octagonal a
- ginger a
- pickled ginger two
- green onions a
- garlic two cloves
- Red Oil Pi County Bean Sauce appropriate amount
- fresh Zanthoxylum 50 grams
- pepper oil a little
Steps for Pumpkin
1
Prepare raw materials
2
The cow's tail is cut in part, the water is blistered for two hours, and the water is exchanged once in transit to remove the blood water
3
Pumpkin washes, cuts a cap, removes the guacamole, evaporates in the steam pot. (Take time, watch, it collapses long enough, it evaporates in small fire, it breaks in fire, it doesn't peels, it breaks in skins)
4
Creamed to the end, onions to the end, garlic to the end, pepper to the small part, pepper to the small part, pepper to the small part when not cut the cow's tail, pepper to the small part, soy sauce to chop
5
- Scratches of bean petals
6
And the tail of a cow cools into the pot, and then he leaves behind the foam
7
Then add rice wine to the pot, and pour it into the pot and boil it for about five minutes
8
The pressure pot is filled with eight horns, fragrances, cinnamon, ginger, onions, peppers, a good-water cowtail, and a proper amount of water, which is less than the raw material。
9
(a) Open the pressure pot for about 35 minutes, which is determined by the performance of the pressure pot, which is time-controlled, which is too long for the meat to be too bad, too short for the meat to be eaten, and which is suitable for when the bones and flesh can easily be separated, and where the roasted cowtails are recovered10
(a) Another pot, where the heat of the boiler is added to the appropriate quantity of oil to 40%
11
We're going to have to get red oil out of the soy sauce
12
I'm going to add ginger paste, peppers, peppers and peppers
13
Add a little pepper oil and make it smell
14
In addition to the cuisine cuisine soup in the pressure pan, two more minutes after it's boiled again
15
And then you add a cowtail, and a small fire boils for about 20 minutes, so that its spicy taste can be fully fed into the meat, so that the soup can be thick
16
Cowtails are found in pumpkins, with peppers in the soup juice of the pots, and a proper amount of chickens in it. It's not hot, so just flip it in the soup juice, keep the bright color of the pepper itself and the spicy taste, and make the dish have different levels of spicy, and there's sour pepper in the meat, but there's a taste for it
17
Just pour the soup from the pot on the cow's tail。Pumpkin Make Tips
1. When cooking with bean paste, the key to achieving good presentation and flavor absorption is to chop the bean paste very finely.
2. Soak the pickled peppers in fresh water before use to prevent them from being too salty or too sour.
3. Both bean paste and pickled peppers are quite salty, so be sure not to add any extra salt.
4. If you are stir-frying the bean paste to extract red oil for color, do not add soy sauce, as it will make the color dull and affect the appearance.
5. Use rice wine when blanching the oxtail; it removes gamey odors better than cooking wine and adds a mellow aroma, making the flavor more lingering and memorable.
6. When stewing the oxtail, replace the usual fresh ginger and dried chili peppers with pickled ginger and pickled peppers. This allows a unique sour and spicy flavor to permeate the meat and bones, avoiding the raw spiciness and one-dimensional taste of regular ginger and dried peppers.