Red-burned cattle
By VicentaLakin
Cow bands are the fragrance belts of cattle, which do not contain meat fibres and do not worry about the nutrient loss of bubble water, so they can be unfrozen with cold water. It's delicious, but it's not too short. If I hadn't started this beautiful iron pot, I would have pressed it with a high pressure pot. Thinking about a single oxen, it's better to have a few more vegetables. The more materials and the more selective the pot is, the more family members can eat. Steak canteens, lids, time control of the stew, and to the table. In this regard, the pressure pot is a bit of a problem, because the pressure in the pot has to be discharged before the lid can be opened; in two separate sets, the stew feels less operational。
Recipe Recommendations
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Red-burned cattle
1
Cowweed clean。
2
Purges are clean: potatoes, carrots, purple onions, chili peppers, chili peppers; these dishes are not cut until the oxen is boiled to prevent the blade from drying up due to the length of its placement。
3
Cow bands are condensed and condensed, so they can be big, about four centimeters long。
4
The iron pot shall be filled with cold water, and the cattle shall be formed into it, and the fire shall open。
5
When boiled, the foam is thrown away; the oxen is free of flesh fibres and blood, so the oxen is just some fat oil hanging out of the oxen, which makes the soup smoother, and there is no attachment on the pan。
6
Onion slices, ginger slices, eight centipedes, guacamole ready。
7
Intense the sauce, salt and soy sauce in step 6。
8
Covers, sub-fires; cattle bands are not easy to cook, so several hot waters are needed to prevent dry pots from being used in mid-way for approximately 3-4 hours; if high-pressure pots are used, they can be pressed softly for about 40-60 minutes。
9
Cow curds are made to a soft cork, which is clearly larger than it is when it is born, and can be tasted with chopsticks, and taste salt, if it is not salted, and if it is too light, then with soy sauce or with old smoke。
10
Potatoes, carrots, rollers on onions, red peppers to seed, green peppers。
11
And he enters a rare potato carrot into the pot, and then pours a little bit of it, evenly mixes it and covers it for 10 minutes。
12
The fire shall be shut down and the onions and peppers shall be poured into the pot, and the remaining heat shall be used to turn it into color; it may be served directly to the table and may be filled in a bowl。
13
COW-COW-COW-BOW-BOW-BOW-BOW-BOW-BOW-BOWRed-burned cattle Make Tips
COW BANDS ARE SO CLEAN THAT THEY CAN BE WASHED TWICE IN COLD WATER, AND NO WATER IS REQUIRED TO BOIL AND LEAVE THE FUMES BEHIND. COW BANDS ARE NOT EASY TO COOK, AND CAN BE CHOSEN FROM HOUSEHOLD COOKERS. THEY ARE THE FASTEST WITH A HIGH-PRESSURE COOKER, WHICH TAKES ABOUT AN HOUR TO FUDGE; THEY TAKE ABOUT THREE TO FOUR HOURS WITH A HIGH-SEALED IRON COOKER; THEY ARE ALSO AVAILABLE WITH A LARGE CAPACITY AND A HIGH-SEALED CASSEROLE; THEY MUST BE FILLED WITH HOT WATER WHEN THEY ARE USED, SO THAT THEY ARE NOT HOTTER BY COLD WATER OR COLD WATER; THEY ARE HOT ENOUGH TO EAT OR COLDLY; THEY ARE HOT ENOUGH TO EAT WHEN THEY ARE ADDED; THEY ARE WARM, SO COLD TO EAT Q. THEY ARE COLD TO EAT; THEY ARE COLD TO EAT, SO COLD TO EAT, SO THAT THEY CAN BE REPLACED, SO THAT THEY ARE WARM, SO THAT THEY ARE WARM, SO THAT THEY ARE WARM, SO THAT THEY ARE NOURISHED。