Bordeaux

By VicentaLakin

Bordeaux
This pasta combines French wine, Chinese meat and pasta with traditional pasta practices and is an excellent match. The wine I choose is Bordeaux' daily wine, which has enough fruit to fit into the dish, but without a heavy gin, it doesn't taste too heavy. Here I combine the wines of Bordeaux, the fragrances of Italy, and the meat of Chinese meat, with the fruit of wine. It's a pretty good match to put out the smell of red meat, and then put on the fragrance of pasta itself。

Recipe Recommendations

  • pork a pound
  • pasta a
  • red wine 100 grams
  • green onions half a
  • Jiang halves
  • garlic 4-merous
  • aniseed of 2
  • cinnamon a small piece
  • shallots of 5
  • olive oil appropriate amount
  • soy sauce appropriate amount
  • chili powder appropriate amount
  • pepper oil appropriate amount
  • basil leaves appropriate amount

Steps for Bordeaux

  • 1
    Five flowers are cut into blocks, so it's smaller than the ones that make red meat. The back up. Two large pieces and a small piece of cinnamon skin (the two must not be too much, too heavy to taste, and will lose the taste of meat). We'll put a little oil in the boiler, and we'll fry it in a little butter。
  • 2
    Put out the extra oil and put it in red wine. And then put it in raw smoke (also in the amount of a spoon) and make it smelly (not only can it make the meat smellier, but it can also make the fat unheated, and it can keep the thin meat from becoming wood by blowing it up)。
  • 3
    Prepare half a glass of red wine for small and medium-sized glasses
  • 4
    It is pouring into the pan, opening fire, boiling for five minutes with a little fire, making the wine volatilizers volatilise, fragrances from the alcohol, and softening the single sting and reducing the smell。
  • 5
    And while you're working on wine, you get another pot of oil and ice cream. I usually get sugar colored, and I think sugar colored not just for meat, but for ice sugar, which makes the caramel taste better。
  • 6
    To mix meat and wine to full integration, two thirds of the bowl (remember that there is no need for too much water) is not completely flooded with meat. Put it in garlic, big stuff, guacamole, onions, a spoon of raw smoke。
  • 7
    Turn off the little fire pot for 30 minutes. It won't take long to cook, so to make sure the meat is chewed, I'll cook this for 30 minutes, and I won't get tired of it。
  • 8
    Get rid of all the sauce。
  • 9
    Then put a little salt in it, fire a little bit, gather some juice, that's all. I don't have any soy sauce, it's sugar and wine. It's beautiful. Taste it, it's good, it's different from ordinary red roast meat, it's fragrance with luminous wine, so the whole meat smells so rich, it has a sense of layer, it chews its head, and then it smells。
  • 10
    Started cooking pasta, boiled water, put a little salt in the water and a little olive oil, and started cooking noodles when the water opened。
  • 11
    Get the garlic and a little lettuce. The lettuce's in a strip. They put olive oil in the pot and then put a small piece of butter (which did not do so, which tasted better) into garlic and fried。
  • 12
    Put it in the pasta, then put it in the raw smoke, mix it evenly, put it in a little pepper powder, then make it a little fried, then put it in pepper powder, then make it even。
  • 13
    Put a little pepper oil, a little lore leaves, not too much, because they're both heavy. Then mix it evenly, pour it into meat, and pour a little roasted soup。
  • 14
    I'll put it in the lettuce
  • 15
    It's ready
  • 16
    It's a good dish。

    • Bordeaux Make Tips

    The key to a dish, the ingredients are important. In addition to doing things and learning to choose, cities that have lived for a long time will find out where to sell the best. I tried to buy bad meat and make it smelly. So you have to choose the good meat。

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