Potato-burning cow
By VicentaLakin
But in recent years it has become more and more likely that the meat is not as good as it used to be. No, today's potato-burning oxen does make me feel the same way. It's just one word: fragrance! He didn't eat his little bouquet every time he did it, and yesterday he ate a little bowl himself. I told him to eat potatoes and carrots. They don't eat meat
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for Potato-burning cow
1
Cows unfrozen, carrots, potatoes, onions
2
I've changed my bubbles to blood
3
Cows cut into two fingers wide and washed blood again
4
Cold water in the pot, fire in the fire, and the beef without blood. Out
5
The veal puddles are hot, water is controlled
6
Vegetable oil in the pot, onions, ginger, peppers, fragrance
7
It's in the beef, it's in the white, it's in the white, it's in the yellow, it's in the sauce and it's old
8
The food in the pot is poured into the high-pressure pan, with hot water of about 1-2 inches of raw food, and an hour's pressure
9
When the beef comes out, clean up the carrots, the onions, the potatoes, the skin, the blades
10
Into the vegetable oils, cut foods, little flames to the sweet potatoes
11
That's when the beef's on
12
Pour the beef soup into the frying pan, add salt, burn the fire, and then add ice cream to it
13
The potato stew is cooked and the soup juice is lighter and can be turned off。
14
It's a product
15
It's a productPotato-burning cow Make Tips
Not too big for a calf, not too big for two onions, not too much for beef, not too good for it, not too much for a three-smelling sugar, not too much for a four-silt blizzard, but a five-salt