♪ The tide of peppers ♪
By VicentaLakin
In Hong Kong, Hong Kong's famous cook, Xu Mei De, has added the Chiuzhou food element to the traditional Hong Kong style. Before presenting the concrete steps, disseminate knowledge of the choice of calf: • Pits (boneelsshortrib, i.e. boneless cowboy bones): cattle tastes the most and is taken from meat in the parts of the cow's chest of cowboys/ribs (shortrib) or the side of cattle (Fingermeat). • SkirtSteak: also known as “saffliction”, “crash” or “butterfly” is the larvae of the oxen, located near the raisins of the oxen, half of the raisin, which is not rigid because of a thin, soft, soft, geled piece. • Bottoms: a piece of meat close to the oxen's skin attached to the pit, which is thick and tough and difficult. • Antagons: a piece of meat in the middle of a sip and a pit, with very little weight. There's soft glue on all sides. It's very smooth. My preference is to look at the heart and share the best lessons。
Recipe Recommendations
- crumpled sand belly 1000 grams
- beef tendon art. 2
- white radish 500 grams
- carrots 200 grams
- onion half a
- coriander 5 trees
- black pepper 10 grams
- white pepper 5 grams
- tangerine peel 1 tablet
- grass fruit the 2
- bay leaf 3 tablets
- octagonal the 2
- dried red pepper 1
- Jiang 2 blocks
Steps for ♪ The tide of peppers ♪
1
First, let us review the material。
2
Crushed black and white peppers, eight horns and red pepper drys in the crumbs and put them in the teapot with shredded guacamole。
3
The warm water was put into the calf and the raisins, together with a piece of ginger and a big fire for 15-20 minutes, so that the blood would be released. Don't cut, don't cut
4
After removing the oxen and the oxen, they can start. The materials, with the exception of white carrots, were all added to the soup pan, and the water covered about 1 and 2 centimetres of meat. Remember that radish needs to be skinned, not sliced. The following is the time required for the use of a non-ware: a boiler: the water from the inner pot is replaced by a pyrotechnic for 20 minutes and then placed in a thermostat for two hours. After being removed, heated for 20 minutes and re-placed in the thermostat for two hours immediately. (b) Normal boilers: 40 minutes after the water has been boiled and then the fire has been shut down, so that it can be placed on the stove for another 40 minutes. Re-fire repeats the first steps. After checking the softness of the meat, it is decided whether to heat it for another 20-30 minutes. (b) High pressure pots: Since the cooking time of the high pressure pot is one quarter of the normal pot, only 30 to 40 minutes of cooking is required。
5
We'll just have 20 minutes to cook the radish and radish. Cut all the materials to the size of a sip and pour a little soup. Snacks, with options: sea salt, oil, chili oil。♪ The tide of peppers ♪ Make Tips
1. such long-duration meats/vegetations are reduced and deformed, and in order to maintain a sense of taste, it is recommended to be recutable. 2. the perfect curriculum: processed calves and bands, put in frozen freezer for one night. that way, the beef tastes stronger. in addition, clean soup water is filtered and placed in the refrigerator for the night to form a layer of grease on the surface. the next day, when oil is dried up and then used for radish, that's the true meaning of "clean soup". 3. finally, it is the same as the hand-picking of lamb, which, if salinized during the salinization process, dehydrates the body and causes a taste change. so i didn't put any salt in the whole process, and the salt of the vegetables came from the last taste of salt and sauce。