Veal beef
By VicentaLakin
The best part of the beef is the choice of the money gravy to cook, the cut-off of the beef is covered with oxen-coated texture, the small amount of the cow in the muscles is yellow and transparent; the meat is strong, the slice is not loose, the face is cut into soy sand; it's salty, it's sour, it's soft, it's not hard. The soy beef preserves the multiple effects of bovine refuelling, strong muscle bones and stenching. It improves the body ' s ability to withstand diseases and is suitable for the consumption of the aerosols, the dizziness, the aerobics and anaemia. Beef sauce is thick and tasteful, and is often cut into pieces for consumption. Eating beef with veal in the winter and heating the stomach to cool is one of the good things for winter。
Recipe Recommendations
- beef tendon meat 1000 grams
- dried yellow sauce 100 grams
- pepper 5 grams
- aniseed 5 grams
- cinnamon 5 grams
- geranyl 5 grams
- doukou 5 grams
- Fructus amomi 5 grams
- clove 5 grams
- Angelica dahurica 5 grams
- grass fruit of 2
- fennel 5 grams
- qingshui appropriate amount
Steps for Veal beef
1
Prepare the spices
2
The spices are placed in the miller's grinding cup and made of powder
3
Mayo: Dry mayo is put in a tub, water is poured, water is the amount required for beef stew. Smuggle so that the mayo is diluted into water and all the mayo is dissolved。
4
(b) Cows are immersed in water for one or two hours with haemorrhagic water, thoroughly washed and cut into large pieces
5
(a) The fire boils out of the butter, boils and drops into the oxen, then into the powder, soluting
6
After the water boiled again, the foam was extracted, and the electromagnetic furnace boiler, 800 watts, was stewed for about three hours
7
(a) The meat will be turned over several times in the course of the stew, until the beef is reduced to half its original size
8
The beef remains in the pot after the fire has been shut down and is put in the freezer overnight
9
Slice and eatVeal beef Make Tips
The proportion of beef and butter used instead of soy sauce and salt is about 10:1 and, if the mouth is heavy, some more may be added。