Beef with his head on his head
By VicentaLakin
There are three seniors in the family, with heavy schooling, especially after school starts and later self-study, almost 10 o'clock every day. Dinner at school is a little short of a box, so you have to eat some late nights. This evening cannot be too greasy to cause indigestion, and it also affects sleep. So I'll make some snacks with meat and soup. It's like today's beef with the head and the head, and his son loves it, and he's coming home late for a bowl, and the meat and soup are digested. The brain is a dysentery, chewing better than pure thin meat, reducing some protein content, and eating a few more pieces will not burden the stomach too much; it is much more thin than pure cattle and much more calcium. It's a lot of food. It's fresh. Separately, or midway with tomatoes, potatoes, carrots, corn, etc., are excellent. I'll use it today to start with a face. I shared this hand with you today on the air, and because of the talk, several production steps were not recorded, but the subject was not missing. My mom and I were on the air, and we were doing it, and we were doing it, and the guys were watching. When his son came back, he ate a little bowl of meat with soup and noodles。
Recipe Recommendations
- Beef tendon head banao 1000 grams
- flour 300 grams
- cold water
- shallots 2 trees
- garlic 4-merous
- Jiang 4 tablets
- octagonal the 3
- galangal 1 block
- pepper 1 pinch
- Gardenia 1
- grass fruit the 2
- other spices appropriate amount
- water appropriate amount
- cornmeal appropriate amount
- green vegetables appropriate amount
- salt 8 grams
- soy sauce appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Beef with his head on his head
1
Brains are frozen, cold water is used to wash twice and extra blood is washed。
2
He cuts his head to the size of an egg, enters into a cooling pot, boils in a fire and leaves his beam with a spoon; the process lasts about five minutes。
3
The sauce is ready: onion knots, ginger slices, and some spices I can't even name, but they're for stew, like eight horns, peppers, ginger, twigs, grassfruit, meat。
4
A lot of fresh beef and soup is left out, and hot water can be added if there is not enough water to pour in the sauce and salt in step 3。
5
Cover the lids of the high-pressure pan, and then tumble for about 40 minutes, until the pressure is released。
6
Flour and cold water are mixed in a swirling form, then hand-stamped into a non-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dash-dry-dash, so it is soft and smooth at first。
7
It's put on a board with one layer of powder (other than a fraction) as thick as two coins。
8
Each layer is sprouted with fine corn-faced viscos, folded and then folded, the number of layers determined by the size of the face。
9
Cut it into the size of your own。
10
The beef is cooked, too, and if the soup is too small, you can run a little warm water and thin the soup。
11
Noodles are cooked in the boiler, and they're picked directly into the bowl。
12
A few green vegetables, beef soup, fragrance beef paste, eating。Beef with his head on his head Make Tips
The condensed head of the brain is covered with filaments, a little bit longer, with a high-pressure pan of about 40 minutes, with a casserole of about 1.5 hours, with an average pan of about 2.5-3 hours, adjusted to the size of the meatstuff and the taste of its favorites; 2. The pasta of the hand is not too soft, and is thin and thin, which can function better as a smoky, visceral pasta than flour; 3. A well-cooked guillotine brain is not just hand-loafed, but can also eat directly, and make “meat clams” with potatoes。