Butter
By VicentaLakin
MOST OF THE BUTTER IS USED BY FAT TISSUES OF CATTLE FOR RAW MATERIAL, REGARDLESS OF CATTLE, WHICH ARE HEATED IN INDUSTRIAL PRODUCTION BY SEVERAL PATHWAYS AND REFINED THROUGH OVER TWENTY PROCESSES SUCH AS DEGEL, DEACID ACID, ETC., WITH A HIGH RATE OF PRODUCTION. SUCH BUTTER HAS A SPECIAL SMELL AND NEEDS TO BE SMELTED AND DEODORANT WITH A LARGE AMOUNT OF ADDITIVES TO BE CONSUMED, AND INDUSTRIAL BUTTER IS USED EXTENSIVELY IN THE FIRE PAN AND CATERING INDUSTRIES. IS IT REALLY HEALTHY? THE TRADITIONAL CHINESE PRODUCTION METHODS ARE DIVERSE AND VARIED, AND TODAY YOU WILL BE INTRODUCED TO THE TRADITIONAL OXEN BUTTER! QUAIL, STEROIDS, HEALTH, NUTRITION. THE FINELY MADE HIGH-TENSION OXEN IS WHITE AND DELICATE. IT CAN BE USED BOTH FOR DIRECT CONSUMPTION AND FOR STEW, COOKING, STEAK, HOT FRYING, ROASTING, KETTLE AND OIL TEA. YOU CAN DO IT TOGETHER. CHINA'S... TRADITIONAL HEALTH, NUTRITION, DELICIOUS OXEN BUTTER. GOOD OIL, HEALTHY DIET. BUTTER NUTRIENTS ARE VITAMINS: BUTTER IS A RICH SOURCE OF VITAMIN A AND EASILY ABSORBED. BUTTER ALSO CONTAINS OTHER FAT SOLUBLE VITAMINS. MINERALS: BUTTER IS RICH IN TRACE ELEMENTS, ESPECIALLY SELENIUM, WHICH IS A STRONG ANTIOXIDANT. BUTTER CONTAINS MORE SELENIUM THAN GARLIC. FATTY ACID: BUTTER OIL CONTAINS A CONSIDERABLE AMOUNT OF CHEESY ACID THAT CAN BE USED AS AN ENERGY SOURCE FOR LARGE INTESTINES. THIS FATTY ACID IS ALSO KNOWN AS AN ANTI-CANCER SUBSTANCE. BUTTER ALSO CONTAINS CANCER-RESISTANT COSMOPOLITAN ACIDS. BUTTER HAS A SMALL BUT BALANCED PROPORTION OF ESSENTIAL FATTY ACID FOR HUMANS. PARALYTIC NEUROPHOSPHORUS: THIS IS A SPECIAL FATTY ACID THAT IS RESISTANT TO GASTROINTESTINAL INFECTIONS, ESPECIALLY AMONG CHILDREN AND THE ELDERLY。
Recipe Recommendations
- Guizhou Yellow Cattle Suet Oil 10 kg
- Chun Beef Bone Soup
- salt 100 grams
- Gaozhi Grain Liquor 150 grams
- Guizhou Turmeric 50 grams
Steps for Butter
1
I'd like to use fresh butter from the highlands of Guizhou。
2
Two hours of blister cleaning and leaching。
3
Slice or slice。
4
And cut it off so that it does not become entanglement, and it tastes heavy。
5
Bones soup must be added to the two-to-one ratio for cooking butter. It's a pound of veal bone soup. If no mineral water is available, do not use tap water as much as possible, as the addition of water purification chemicals can affect the quality of butter。
6
Quality: High white wine of 50 degrees or more, old ginger for ginger, definitely no ginger, but a little too little taste. Salt proper。
7
The two-to-one ratio goes first into beef bone soup and then into butter。
8
Pour high white wine。
9
Fire。
10
The salt is evenly mixed。
11
The beefbone soup was burned and put in a ginger chip, and it hit the fire. Keep the water drying fast and start oiling. It usually takes more than two hours to turn the fire from the fire. China has a saying: slow work, beef bone soup, white wine, salt-eating ginger, dried up with soup juice, is fully integrated into veal oil. With oil, it's released. Most of the smell of veal is gone. The odour of the odour of odour rises dramatically. You can feel it when you do it。
12
Start with oil and fire, and mix quickly. It takes more than two hours for oil to come out of the fire and less than 20 minutes for oil to be produced. It is now the key to determine whether the oil is good or bad that must be kept under constant observation when it starts to come out。
13
When all the oils floated, the colours slowly deepened, and when the oils had shrunk but there were oils, the fire quickly continued to mix. Use the oily residual temperature to continue the process。
14
When the oil colour is slowly soaked and the oil is in small amounts of grease, it is immediately extracted from the leachate. The oil must not be dried up. Butter quality is the best. Both the butter and the slag of the veal smell of beef. I can barely smell it. The fire doesn't smell too good。
15
Once the slag was recovered, it was poured into a filter-filtered barrel。
16
Butter is so warm and transparent. Let it cool itself。
17
Butter has a characteristic that temperatures below 46° are rapidly condensed. So you fill it quickly at 50 degrees. How to determine temperature? Seeing the bottom of the barrel starts slowly condensing and can be filled. Without the addition of any preservatives. The additives are normally kept for six months, the temperature taste will not change if the refrigerator is kept for two years。Butter Make Tips
With a spoon of beef stew, you can feel the stench. Whether you make soup or cooking, it's beautiful to fry steak! Unreserved family work, so that more people can enjoy the traditional Chinese taste. Many beef-friendly butters are industrially produced butter for their own health and that of their families. Do it yourself. Nutrition. Health. The picture on the cover was taken when the ol' butter was just condensed. All the pictures were taken on the phone