Cream
By VicentaLakin
A hot bowl of oxen soup - both nutritious and stomach warmer - will come in the fall and winter holidays。
Recipe Recommendations
- beef brisket a
- Yuba several
- tomatoes two
- potatoes a
- onion a little
- onion half a
- Jiang a little
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- sweet and sour
- braised
- three-quarters of an hour
- ordinary
Steps for Cream
1
The mackerel bubbles with warm water2
Cowbread3
Cut into small pieces4
I'll put some water in the pot and two spoons. Wine5
Prepare other ingredients: tomatoes, potato slices, onion slices, ginger slices6
The well-bred oxen wash it with cold water7
Hot pans, scaffolded ginger chips, put the oxen in it. Fire in three or four minutes. Wine8
Then put the onion chips in there and fry them9
Throw the tomatoes in, make them soft, throw a little bit of vanilla and pepper10
I've never had a bowl of fresh water before11
Put the soft bamboo and potatoes in the pot and put onions in12
The fire boils, salt and chicken and sauce13
Sweat the casserole and pour it into the high-pressure pan14
Forty minutes in the pressure pan15
The boiler's done. Refill the pot. The fire16
When the soup is thick, turn off the fire17
Let's go18
Completed Chart