Spicy butter pans
By VicentaLakin
The Xinjiang people love spicy food, especially in the case of hot pots, which are very good businesses and are now very diverse. There's a series of butter, oil, crumbs, crumbs, crumbs, fragrance... and so on, but I still love the butter pot. A bowl of beef, lamb, a few tummys in a hot soup, and my favorite piece of garlic sauce oil. That's a good one. But there's a lot of hot pots out there, and I feel like I'm dry, and I don't know if it's a lot more delicious, or if it's something I make at home。
Recipe Recommendations
- butter 300 grams
- dried chili 200 grams
- douchi 10 grams
- garlic 20 grams
- glutinous rice 20 grams
- octagonal of 5
- cumin a pinch of
- cinnamon
- ginger a
- liquor a little
- Pi County Douban 200 grams
- pepper 40 grams
- rock sugar a small handful
- green onions 2 length
- grass fruit one
- cumin a pinch of
- geranyl few slices
- clove
- rapeseed oil appropriate amount
Steps for Spicy butter pans
1
Fresh butter, cut into pieces
2
Butter with a little water and a little wine
3
Drive slowly to produce oil, and don't overmelt it if it's old, it doesn't smell; if it's fresh, it's too strong, and it also makes the soup foam。
4
The refined butter
5
What a beautiful butter. One kilo of raw cow oil
6
Combination of spices, bathing in warm water, removing bitterness
7
Blue pepper with white wine
8
Three types of chili have been used to add a different flavor
9
Cook it in water for a couple of minutes, and then we'll crush it with rocks and make pepper
10
Putsee oil in the pot and cool it down
11
下入牛油炼化，The refined butter用了一半
12
You put half an onion on the ground, you blow it up with a little fire, you release the scent, but don't blow it up
13
I'll put a little bean petal in the pot, and a little fire will boil
14
I'm gonna have half the chili, 15 minutes of fire
15
Add the other half of the chili pepper and continue for 15 minutes
16
This color is getting better and better
17
We'll immerse the fermented spices into most of the water
18
Into the white wine. Continue mixing and cooking for 20 minutes
19
Boiled peppers and white wine
20
Keep it going. Keep it going
21
I can't miss you
22
Put it in ice cream and Nagakawa beans
23
Pour it in. Five minutes
24
Cover the lid till it cools
25
It's cool and you can get it up
26
Find a box
27
Not badSpicy butter pans Make Tips
1: The whole process is slow and patient, and if it gets dark, it will suffer. 2: When made, the base of the pot shall be pulled unceasingly in order to avoid a cuddly pot of material, which, when it comes to cooking, will be fragrance. 3: The base material is made and is stored in sealed freezers and is now available. 4: The purpose of the plating is to use the residual heat of the base to sow part of the spice and part of the asymptote of the pepper into the grease. 5: The best use is made after 1 to 2 days of laying the finished base, where the colour, spicy and scent are fully dissolved. 6: When it's made, there's no salt, it's saline, it's spicy, if you can't。