Red cow band
By VicentaLakin
Cows don't count as mainstream food, there's no beef decomposition, but those who like it do. It's cuddly, soft and soft in heat, it's cold, it's hot, it's cold, it's cold, it's red, or it's roasted with other foods, or it's screeched with screeched, and it's screeched, and it's a delicious and decompressed dish. Some say it's not stew, but it's easy to make it as meat. Everything is simple。
Recipe Recommendations
- beef tendon 1000 grams
- scallion white 2 trees
- garlic 1 head
- octagonal 1
- pepper 1 pinch
- fresh ginger 4 tablets
- galangal 1 block
- Fructus amomi 1
- grass fruit 1
- cinnamon 1 small piece
- dried red pepper one
- hot water 1 pot
- salt 3 grams
- white sugar 8 grams
- soy sauce appropriate amount
Steps for Red cow band
1
The whole oxen band was cleaned, some fat on the side was fine, stewed together, and added oil and perfume。
2
The onions are ready, the onions are white, the onion leaves are perishable and hanging on the cattle bands are not good; garlic, ginger blades, eight horns, guacamole, peppers, sands can be replaced and the amount used can be increased or reduced, the garlic can be put in more, the other dry spices are not too much, and there is more Chinese。
3
Let's start with a pot of water, and we'll prepare the oxen。
4
When the water is boiled, the long cattle are cut in length, and when the cattle are heated, they shrink very strongly, so it is not appropriate to cut too short a length of about 10 centimetres。
5
The water in the pot should not be fully boiled, as if it would be when the cattle were in the pot, so that they could be boiled down and the colour would be lightened。
6
The first is to remove some of the impurities on the surface, the second is to remove some of the water from the cow's band and make it easier to calculate the amount of hot water used behind it; the length of the cow's band has been reduced considerably by the length of its life; the length is longer by its own liking, preferring a large mouth to eat a cow's band, and preferring to save time and taste it with a small mouth。
7
The pot is refilled with the right amount of hot water, with all the well-boiled cattle bands and the ingredients in step 2, and salt, sugar, soy sauce and evenly mixed。
8
So I did not cover it for 10 minutes, so the extra water in the pot evaporates, so that when the pressure is high, it's not dangerous。
9
Tighten the top of the pressure pan, turn the fire when the valve rings, thorium 35-50 minutes。
10
It is natural to depress or to provoke the air valve to depress, and the first time a red cow band can be examined in 30 minutes and the next time can count. The calves are small, old and young, and can be determined by the preferred taste; they are ripe for 35 minutes, but they are not chewable, they are soft for 50 minutes, they are hot and soft and they are cold and chewy。
11
RED COW BANDS, SOFT Q ROUNDSRed cow band Make Tips
Cow bands take a long time to be soft, and can be easily saved with high-pressure pans. If they have a good temperature-preservative effect and a small capacity, water must be warmed in mid-course water. Cows are soft in heat and very flexible in return, so they must have a strong sense of access to the heat, which can be easily eaten after cooling; 2. The pressure on a high-pressure pan can be of a short duration, based on the softness of the cow, which can be chewed on, and the thinness of the length of the bars can be grafted to the best taste; and 3. The ribs of cattle can be corroded with glue and egg white, which can be condensed very strong, stronger than the cold, can be eaten directly, and can be cooked with fresh heating。