I've got a lot of food
By VicentaLakin
The cuisine, which saves energy from the usual pots, tastes better than the high pressure pots, especially when the soup boils and the fragrance of beef flows from the airholes of the cuisine to the house, and the water is reflected in conditions。
Recipe Recommendations
- beef tendon 4 pounds
- soy sauce a little
- soy sauce appropriate amount
- salt 10 grams
- green onions half a piece of
- Jiang 1 block
- dried red pepper of 4
- cinnamon 2 small pieces
- octagonal the 2
- Angelica dahurica a little
- Fructus amomi 1
- Gardenia 1
- Other halogen materials a little
Steps for I've got a lot of food
1
Cows are soaked in cold water for a while, removing the excess blood。
2
Following the threads of the meat, the blades split it into several pieces; this is one of the cores。
3
This is a large piece of fat meat; it is more mature in small groups and more suitable for domestic use; it is not enough to eat at once to be halogenated twice。
4
The calves and the cool water are also heating up, because the pots are 4 litres in capacity, so a quick drop of water can reduce the size of the meat, so that it can be fully plugged into the pans; the Beijing language calls the process “hard meat”。
5
Prepare the halogen when it's "tight meat" and it's all very common. Packages; spices should not be too much in case the herbs from the halogen are too heavy to crush the meat。
6
The halogen is placed at the bottom of the halogen, and the halogen is placed in the urchin of the pot; the halogen is heated from the bottom and placed on the bottom of the pot, which allows for the full release of the fragrance and the protection of the meat from the bottom of the pot。
7
The clean soup of “tight meat” is poured into the gallows of the pot, salting it with a small amount of old smoke and a modest amount of soy sauce; less water is lost in the meal, which is adjusted to the capacity of the meal used and may be added midway when necessary to prevent spilling of excess soup。
8
I'm using the soup function, which is 2.5 hours a day; different electric dishes have different functions and different time frames, depending on their function and the amount of meat they have。
9
The halogenated crotch is red, with chopsticks that easily pierce the thick part of the meat; hot eats slices that can be picked up, and then pour into a proper amount of soup, which is spicy; and wants cold beef, so that the crotch can be immersed in the soup for several hours, so that it can taste。
10
Cows that have been immersed for several hours will be taken out and each of them will be stored in a freezer。
11
Cows are stronger when they're frozen, and they can be easily cut out of thin pieces with a sharp knife, and they can be adjusted with the preferred taste。
12
The juice is mixed with ginger paste, onions, garlic paste and vinegar, and is spicy and pepper oil。
13
Taste the oxen, tastes goodI've got a lot of food Make Tips
1. A cow ' s cheeks are divided between his forelegs and his rear leg, which are sturdy and small, and may be chosen according to his preference. Foreshadows are particularly well suited for large halogen slices because of their fragrance and fragrance; 2. bulls are larger, they can be cut into several strips along the line during the hour of their capacity, and not cut across the line, which can destroy the whole body of many raisins and affect the fineness of the sliced slices; 3. The halogens are not limited to these that I use, so they can be managed and adjusted flexibly; 4. The remaining halogens can be stewed, watered with noodles or kept as the next soup; for a short period of one week, they can be stored in cold refrigerators and, if they are used for long periods, they can be kept coldly and heated with a pot。