Chestnut hooves
By VicentaLakin
Autumn winds are fragrances, and they remind me of when I was a kid. All we knew at that time was that the chestnuts were cooked in water, and never knew that they could even eat. Actually, I used it for the first time, and the family said it was delicious. Cow hooves are handled by beef-sellers, which means they don't use water to get home, they're suppressed, they're fed with other food and stew。
Recipe Recommendations
- beef tendon 300 grams
- chestnut 500 grams
- Jiang appropriate amount
- onion root appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- octagonal 2 only
- garlic appropriate amount
- edible oil appropriate amount
- refined salt appropriate amount
- braised soy sauce appropriate amount
Steps for Chestnut hooves
1
Cow hooves, mostly semi-finished products sold on the market. Just come back without water. If it is raw, it requires water, which is then boiled back with high pressure pots and other foods。2
The chestnuts bought have gone to the shell。3
In the casserole, the water is boiled, the chestnuts added, and the fire is shut down for half a minute。4
Burning the back chestnuts will ease the skin. We'll get a few of them。5
Cow hooves and blades。6
Get the ginger onions, scent, eight cents, guacamole。7
Oil in the pot, spice in the pot。8
Join the bull's hooves a few times。9
Add Chestnut。10
Add open water or bone soup, red sauce, appropriate salt。11
Burn and turn the fire。12
Some garlic leaves, perfect casserole。Chestnut hooves Make Tips
One, join the hooves fast-fried, sticky pot. 2. If it's fresh, fresh, hooves and hooves, it's going to have to be roasted for some time, and then the chumps and stews。