It's a chowder
By VicentaLakin
There's a couple of big steaks in the fridge that can't be used for steaming and frying, but they're used for stew. You can cook whatever you want in the fridge, but you can't call it the Northeast。
Recipe Recommendations
- big ribs 约450 grams
- long potato of 3
- corn art. 2
- rack beans 300 grams
- round eggplant one
- sweet sauce 1/4 cup
- Zhuhou sauce 1 full tablespoon
- soy sauce 1/4 cup
- sugar 1/2 tablespoon
- pepper
- salt appropriate amount
Steps for It's a chowder
1
(b) Cold-watered boilers, water, corn cut into pieces, beans to the gents
2
(b) Water filtering after water has been pumped, the drains have been blown up, oil has been extracted and oil has been saved
3
Potatoes are also cut into large pieces and continue to blow up to yellow skin
4
(b) Another pot, one quarter sweet noodles, one full spoon, one quarter raw, one quarter sugar, one half spoon, and fire until bubble
5
(a) Falling into ribs, potatoes and maize, with water covering the surface and with a custard up to about a half of the water remaining
6
Slice the eggplant, pour it into the pot, roll it down a few times with a spoon or shovel, and stew for about five minutes
7
Pour the beans and stew
8
To the extent that the bean is cut off, an appropriate amount of salt can be used。It's a chowder Make Tips
First, the fragrance of the fragrances and the shallow blasts do not allow the meat to spread out, and second, they blow the potatoes in order to prevent the potatoes from turning into sand when they are roasted。