The western wilderness stew
By VicentaLakin
this year, in the film most impressed by the chef, it was the memory of youth by a generation. there's nothing more painful to eat than to be given a gourmet mission... in which the western wild stew is a classic dish. with the experience of the western wild and the experience of many years, i believe that i can recreate the essence of this monster dish! (..̀ω)
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for The western wilderness stew
1
After the hot pots, the empty pots are put in the original block of the cow's calf to fry on the surface, and the cow's smelt of blood and water, and then pick up the spare。
2
put the calf in the pot, add water and burn the fire and turn it around to the extent that it is soft and not bad. when you're done, don't pour beef soup。
3
The roasted oxen rises and cuts into smaller pieces than the mahjong。
4
Get the butter paste, the weed。
5
Prepare the material for Northend Xincinnium. Better crush the spice and put it in the slag bag。
6
Onions cut into large pieces, carrot rollers cut, mushroom slashers cut in half, garlic went to the back of the coat, and garlic and bacon cut in half。
7
after the hot pot, the 10 g butter melts and the bacon is made of gold。
8
Put onions, garlic, carrots。
9
inverted in black pepper shredded 1g, salt 5g and sugar 6g。
10
Finally, the mushrooms were set on fire two times, and all of them went to the stew pan. Vegetables can be evenly mixed and need not be more fried。
11
after reheating the hot pot, 7 g butter, melted the butter, melted into flour and turned into butter. then pour the butter into the weed, and mix it。
12
the cut calf is placed on the weeds and placed in two fragrances, fragrance packs, 400 g of sauerkraut soup, 50 g of red wine, oatmeal tablets, boiled by a fire and turned by a small fire for 20 minutes。
13
for the tribe! if you want to know more about food, please pay attention to how wexin: enjoy the food。The western wilderness stew Make Tips
one, 40 minutes? the length of time is different for different parts of the cattle, and the degree of flavour is related to the pot's own performance, firepower. this time is used for information purposes only. when the stew is used, there is not enough water at first, and hot water can be added in the middle of the journey, so that the cattle can be treated to their preferred taste, depending on the circumstances. what if there's less than 400 g of chow? if it's not enough, we'll have enough fresh water or some other soup. because you don't have the same time and the same amount of juice you get, the salt has to be adapted to the actual situation. 3. the rest of the sauerkraut can be added to a small amount of salt, depending on its taste. during that period, the pot was turned over, and oatmeals were added to the pot, which was easy to sink. because there's butter paste, the juice is thick, not too thick, just some soup。