The halogen meat
By VicentaLakin
When it comes to cooking, it's not as difficult as it looks like, for example, everyone loves it and eats it all good - halogen beef, which can be eaten not only directly by halogenated platters, but also by beef noodles, or by cooking with fried vegetables. The choice of halogen and beef is important if halogen beef is to be good. Now let's talk about the good halogen。
Recipe Recommendations
- beef tendon half a
- onion appropriate amount
- sugar 3 scoops
- salt 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- cooking wine 1 scoop
- octagonal of 3
- cinnamon 1 segment
- grass fruit 5-8 grams
- water
- kaempferol 5-8 grams
- Fructus amomi 5-8 grams
- allspice fruit 5-8 grams
- cumin 5-8 grams
- Jiang appropriate amount
Steps for The halogen meat
1
Unfrozen cow snails in cold water, two shifts in cold water, and the drop of blood water can reduce impurities and smell. Little tip: The halogenated beef is the most suitable meat for the halogenated meat, which is the muscle on the calf's leg, the muscles on and off the knee joint, attached to the lullaby (cow band), and in a long cone, the foreleg is called the forelock, and the foreleg is the forelock. When halogenated and cut open, the flesh is woven with golden and translucent ribs, which form beautiful raisins, also known as "fruit." As soon as Liangshan Han entered the tavern, two bowls of beef were ordered, and the second end of the shop was halogenated beef。2
I cut half of it. The oxen bands are good. Don't lose them。3
And put the oxen in the pot, with cold water and ginger, and boiled with boiling water, and the foam that comes on the side of the pot is impurities and blood, etc., to be cast aside。4
After the water, the beef is washed with warm water. At this point, cold water is not used because it suddenly becomes cold, the meat is hot and cold, and it becomes more hard and tasteless。5
Put the oxen in the electric pressure pan with an extra oxen, add all the sauce to the hot water, pour it into the pot, and the water covers the surface of the meat. I put all the spices into powder, which is easier and more delicious than putting them in a gauze bag. It can also be put into iron or sandpots without pressure, and the small fire is slow and longer。6
Select the "cow" and "sheep" of the electric pressure pan, the "porn" program, starting. Usually an hour or so on it. If it's an old pressure pot, it might be shorter. Be careful not to make the meat too soft or taste good with a little tweak. Cows chew better and better。7
When it's done, it pours into a deep basin from the pressure pan, where it will be visible that both the surface of the meat and the oxen are colored. Keep the meat soaked in the soup juice。8
It is possible to eat slices directly after drying, or it is possible to soak them in soup juice for two or three minutes。9
The remaining halogenated beef juice can be reused. Old halo juice can be used to cook food, make kettle soup, or the smell of halogens like duck ducks. The taste of old halogen juice is unique: it smells of spices, salt, sweet, fresh, and the smell of meat, and all that remains is fresh。The halogen meat Make Tips
And again, there are different parts of beef use: beef here is beef, not beef that guides. Roasted beef or soup, with oxen or guava. The cleavage is the chest of a cow that has shaved its ribs, as a thin layer of flesh is named after a cleavage that has shaved its ribs. This part of the meat is loose, and there's butter in the middle, it's easy to cook, and it's very good to burn carrots. Fried beef: with oxen rib, sliced or striped, made with spices and pickles, hot pots, very tender. Dry veal: recommended post-cow plum. Cowtails are suitable for stew or red fever。