Red-burned cattle hooves

By VicentaLakin

Red-burned cattle hooves
a lunch break, no work, no online homework, a few days off. it's been a few days since i've had a break, and i've opened my kitchen again. it's like sea cucumber, so it says, "cow hooves, tastes too much." the presence of abundant gelatin protein in the hoof is also lower than fat than fat, and is free of cholesterol, increases cytological metabolism, makes the skin more resilient and resilient and slows the ageing of the skin. it has a strong bone function and has a good therapeutic effect on the soft, thin body of the waist knee, which helps adolescents to grow and slow down osteoporosis among older women. the cow's feet are so resilient, they share a few tips, they don't have to be cooked for long, they'll be fine, and the entrance will melt

Recipe Recommendations

  • beef tendon appropriate amount
  • potatoes appropriate amount
  • lettuce appropriate amount
  • mushrooms appropriate amount
  • onion appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • aniseed appropriate amount
  • Hawthorn slices appropriate amount
  • Old bone soup appropriate amount
  • rice wine appropriate amount
  • pepper appropriate amount
  • dried chili appropriate amount
  • qingshui appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • cooking wine appropriate amount
  • sugar appropriate amount

Steps for Red-burned cattle hooves

  • Make Red-burned cattle hooves step 0
    1
    Cook a pot of water and wine, wash your blood when you've got a hoove, and then turn it into pieces
  • Make Red-burned cattle hooves step 1
    2
    Prepare onions, ginger, garlic, greasy, greasy, potatoes
  • Make Red-burned cattle hooves step 2
    3
    And put the ginger, onions, garlic, big things, and cattle hoofs into the aurora, and add fresh water, and then into the mountains, and roast them for about half an hour. It's both odour-free and soft。
  • Make Red-burned cattle hooves step 3
    4
    When boiled, we cut the casseroles, the potatoes, the water, the seed
  • Make Red-burned cattle hooves step 4
    5
    Three bowls: rice, old bone soup, juice (smoking, wine, sugar, vinegar)
  • Make Red-burned cattle hooves step 5
    6
    Oil in the pot, peppers dry, peppers extracted
  • Make Red-burned cattle hooves step 6
    7
    We'll get a spare for the twigs, potatoes, and a spare for the hooves
  • Make Red-burned cattle hooves step 7
    8
    Onions, mushrooms, fragrance
  • Make Red-burned cattle hooves step 8
    9
    I'm going to go in, I'm going in, I'm going in, I'm going in, I'm going to go in, I'm going out, I'm going to go in, I'm going in, I'm going in, I'm going in, I'm going in
  • Make Red-burned cattle hooves step 9
    10
    Cook a few spoons of rice wine. It's better to get rid of the smell of the hooves, and it's better to get the smell from the stew
  • Make Red-burned cattle hooves step 10
    11
    You're old and you're old
  • Make Red-burned cattle hooves step 11
    12
    It's the old soup. It's burning
  • Make Red-burned cattle hooves step 12
    13
    Cow hooves have to be salted first, so they can taste a little bit heavier, because both the hooves and the raisins are needed. It's a little firecracker to the extent that it gets softer or likes it
  • Make Red-burned cattle hooves step 13
    14
    Turn the fire, get the juices that you've made before
  • Make Red-burned cattle hooves step 14
    15
    It's a good way to burn out the hooves. It's a whole body. It's flexible
  • Make Red-burned cattle hooves step 15
    16
    A fine hoove and a good one with strong bones

    • Red-burned cattle hooves Make Tips

    1。The first step should not be stewing for too long. This step is just to initially soften the tendons and lay a good foundation for the subsequent stewing. The hawthorn slices will play a very good role. If you cook it too soft and cook it later, the tendons will easily fall away and cannot be clamped together, and the taste will not be elastic enough.

    2. Old bone soup is to stew carefully with bobbin bones, then filter out the oil, and continue to stew the thick soup after filtering out the residue. If you don't have it at home, add chicken essence

    3. Side dishes can also be matched according to your choice. If you choose vegetables that are difficult to cook, you can simmer the vegetables on low heat first, and then add the tendons to simmer together

    Recipe Categories

    Recipe recommendation