Russian canned beef
By VicentaLakin
A can of beef is the deepest memory of Western food for all of us in the 1960s, and it's a privilege to see on TV the canned beef made by chef Tianjin Kislin, imitating it. It's the old smell。
Recipe Recommendations
- beef brisket a pound
- onion half a
- tomatoes a
- carrots a
- celery appropriate amount
- green onions appropriate amount
- oil appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- Shanghai Hot Sauce Oil appropriate amount
- fragrance two pieces
- dried chili two
- sugar a little
- red wine appropriate amount
- lemon appropriate amount
- flour appropriate amount
- hot and sour
- stewed
- several hours
- ordinary
Steps for Russian canned beef
1
A pound of oxen, clean and cut, water for an hour, blood
2
Salt and white pepper
3
It's hot. It's 70% hot
4
Put it in the beef
5
It's so hot that the beef is colored
6
Put beef and tomatoes and onion head in
7
No food for water. Electro-high-pressure cooker. It's about an hour and a half for a normal stove
8
Prepare the vegetables, tomatoes, onions, carrots, celery cut big, onions cut big, two leaves and two dry peppers
9
The hot pot goes in onions and carrots for a few minutes
10
Put in the fragrance leaves and dry peppers
11
Put it in the celery
12
♪ Falling in onions ♪
13
I'm going to go to the tomatoes
14
Put the ketchup on the table
15
Pour a spoon of hot sauce
16
You pour sugar and a little salt, and when you're done with it, you're out
17
Oil on fire, flour on fire, 1:1 ratio of flour to oil
18
And when the ketchup is even, it comes out
19
Put the roasted beef soup in the pot, and then it'll melt
20
Pour in the roast beef
21
Put a spoonful of wine, a spoonful of hot sauce
22
Garlic, a little lemonade, a little flamingo till the beef tastes
23
In a pot of ceramics
24
Hit an egg and rub a pasta with flour
25
Porcelain cans on the edge brushing egg fluids, and on the top of them a cake brushing on the surface
26
Eight minutes in the oven at 200°C
27
Good roasted canned beef。