Gold-cooked iron-pot soup, fat cow
By VicentaLakin
I've bought a golden little alcohol stove in the kitchen since I called my daughter-in-law on a business trip. I married my daughter-in-law! She said that I had bought a golden stove while she was away. All right, now that we're finished, let's do it. Today I present you with an appetizer dish -- sour soup fat cow. It's very simple and fast. It's very suitable for work。
Recipe Recommendations
- Fat beef roll half a box
- soybean sprouts appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- Sichuan Laotan Chinese Sauerkraut 1 Pack
- Hainan Yellow Lantern Sauce 20 grams
- parsley appropriate amount
- pepper appropriate amount
- hot and sour
- quick-boiled
- ten minutes
- simple
Steps for Gold-cooked iron-pot soup, fat cow
1
Sichuan's old sour vegetables were washed clean, cut and ready for use。
2
And the garlic cut big, and the peppers cut in proper measure, and the ginger went to Pitches, and remained in need。
3
Get some more oil. It's as hot as 80%. Ginger, garlic, peppers。
4
It's only a little white on the surface of the sour. That's why it smells sour and sour
5
When you're done with the sour sauce, it's ready for use。
6
The soybean sprouts are in the cold water, the fire breaks open, and the fire turns into a five-minute suffocation. Because I use a golden stove, which can keep heating, I cook it all the time (if the relatives start not using the alcohol stove, they load it directly, it'll take a little longer, about 10 minutes in the fire)。
7
When the bean sprouts are boiled, they are extracted, filled in containers, ready for use。
8
All right, now we can start the sour sauce before it starts. When the pots started, the water burned, the fire burned, and the yellow lanterns went down to the sea. (It had to be mentioned that the yellow lantern sauce was so hot that Zhao was going to put three bags in it, but when the second bag was dropped, Nima Zhao almost died! Then Zhao drank another 82-year-old Shebab, and then he came down in shock! Then we'll cook three minutes of the sour sauce before it goes down, and when it's all on it。
9
We'll make a good sour dish with a spoon and lay it on the soybean sprouts。
10
Now it's time to start slinging the fat cow, boil the water, burn the fire until the water rolls, and down the beef roll. Smuggle with a clockwise chopstick, and when all beef changes color, turn off the fire and get beef. Remember, don't cook the beef rolls for too long, or you'll know that the meat is old and has not eaten its head! If the family does it is big, it is recommended that the beef rolls be made in batches. Little tips: The beef rolls are frozen, and it's recommended that you freeze them early and then boil them, so they'll be fast ripe and the meat won't grow old
11
Pull out the beef rolls, put them on the soybeans。
12
At this point, the soup in the pot tastes first, and you add salt when it's cold, but it's not necessary, because it's salty. When you taste it, you can burn down the onions and fragrance。
13
Pour the soup juice from the pot into the container according to the size of the container. Zhao used a small iron pot, which is a mini-cooked version of a large rural cooker, which was then fitted with a golden stove with beams and a slow roast. Eat beef first, or it'll be cooked up in an alcoholic furnace; then we'll have the sour and bean sprouts with rice for this little golden stove. After dinner: I asked my daughter-in-law, "Do you think this fireplace is working?" The daughter-in-law touched the oil on her mouth and said, “Alas, my dear husband, the house will not have to report anything more than ten dollars. Come and fill the palace with another meal.” I thought to myself: Ten bucks. Honey-in-law, you know what? This sour soup fat cow is having fun, right? I'll tell you, fat cow roll 48