Red potatoes and oxen
By VicentaLakin
It's a lot of red wine. Why is it so heavy? Because wines have a strong distillation effect, especially for the cooking of animal vegetables, such as beef, lamb and meat, not only to fertilize, but also to improve the aroma, where alcohols (e.g. ethanol) in wines and organic acids in raw materials produce a certain chemical effect, thus creating ester compounds, making the scent of the dishes very plentiful and delicious ..
Recipe Recommendations
- salty and fresh
- braised
- several hours
- simple
Steps for Red potatoes and oxen

1
Fresh cow
2
Cold-water boiler (hot-water boiler, impotent, dirty)
3
The water will burn until the flesh changes
4
It's cold
5
Material, potatoes, ginger, fragrance, wine
6
Raw, salt, sugar
7
Potato peels big
8
Potatoes fried at 7,80% hot
9
Load
10
It's good oil
11
I'm going to have to go to the bulls
12
Add 2 or 2 red wines and turn for a minute
13
Put it in the vanilla, carrot, ketchup
14
Smoking
15
加9克白糖(共15克糖分2次加,最后一次出锅Load前加)
16
With proper salt, adequate water
17
Go to the high-pressure pan and add one or two red wines
18
When the heat is on the high-pressure pan, it's 16 minutes on fire, 3 minutes on the vanilla. Cover
19
Go to the casserole and cooker for an hour
20
An hour later, the potatoes are pouring in, and 20 minutes of stew
21
Add the rest of the sugar to the pot and cook it for eight minutes
22
It's a very soft, soft dish. It's for the young and old. Potatoes are ripeRed potatoes and oxen Make Tips
One, red wine and sugar have been added twice