Cyan veal poaching
By VicentaLakin
i saw the food-showing pk, and i thought it was okay not to attend, but i saw the menu with the "northwest" column. i'm moved. i've grown up as a man who eats veggies. i'd like to ask you about your best-known north-west food. i've been with my mom and dad since i was a kid, from the door to min street, from the small house to the big hotel. it's like eating a big, big and small chute in xian. based on my experience and understanding, i'd like to brief you on this famous "poo." to say that sian's buffalo is largely divided into two schools, the first of which is that han's buffalo buffalo is generally said to be the most well-known of the buffalo buffalo buffaloes with the most famous and the best. so a lot of friends have to ask, "why doesn't the owner just come up with a lamb poach?" i'm here for a reason: if a friend from abroad comes to xi'an, i suggest you all eat beef and not lamb. if you do a survey in sian, you'll find that most of the locals in sian eat beef bubbles not because they're not good, but because it's really hard to get real good. for many reasons, first and foremost, the high price of lamb and the lower rate of raw meat being cooked as full beef, has resulted in the high cost of a bowl of lamb bubbly, which has been too expensive for long. more black-hearted traders use beef to impersonate lamb; it's hard to do it without a certain amount of skill, so i don't recommend you to come to xi'an and not to do it at home, which is why i chose beef. let's just say i've got a lot to worry about doing this. don't look at it as a simple blister that can be imitated at home, but the soul of the blisters is cooking and cooking, and the essence of these “cooking” is that it's a university question. i can only draw tigers like a cat here, and i can't guarantee it's good, but it's true that some people who don't know what to call it. it's a bit embarrassing. i'll start with soup, branding, cooking, and then a simple presentation of eating。
Recipe Recommendations
- beef ribs 2 pounds
- Ox stick bone small half of root
- flour appropriate amount
- onion ginger appropriate amount
- sugar garlic appropriate amount
- chili sauce appropriate amount
- cooking wine appropriate amount
- spices appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Cyan veal poaching
1
Prepare the raw materials
2
And put some of the cuisine, eight horns, fragrances, cloves, berries, herbs, white beaks, peppers, seed, and some of the ginger. There's a lot of pepper and a little fragrance, a little bit of lilac。
3
The beef wash and the bone of the rods burn in a cold pot and spray, probably many more times。
4
(c) Down with onions of ginger wine and onions, and a burning fire for half an hour, in the middle of which the beam continues, so that the soup can taste and it can be white。
5
I'll cook it for two hours. I'll add salt and smelt to the pot. I'll get the meat out and put it in the cold
6
, with a small amount of alkaline flour and yeast in the basin and a more rigid grouping。
7
Cover the shampoo and wake up for 10 to 15 minutes. Be careful not to call the noodles。
8
The flesh shines into the agent
9
It's not even a centimeter
10
Just put it in the taco and put it on two sides
11
It's finished。
12
It's too big to cook. But it has to be fermented to the extent of the cake
13
Prepare the fans for early bubbles, onions, meat slices
14
Sitting in the pot with a proper amount of soup, according to the thinness of your favorite fire。
15
Put it in beef, fans and tweezers
16
One or two minutes, taste hard, salt and chicken pepper, and the butter you just left
17
Six, and then the onions come out。
18
Try itCyan veal poaching Make Tips
eating method
When eating steamed buns, we pay attention to nibble, that is, we use chopsticks to run along the side and eat them bit by bit. This is very inconsistent with everyone's image of Shaanxi people eating noodles. As far as I know, Xi'an people are only so "delicately" when they eat paomo anymore and eat a bowl of paomo buns to create a "Jiangnan style". When I was a child, I was scolded by my father for eating steamed buns in large gulps: "How can I eat steamed buns?" I have also seen on the Internet that many foreign steamed bun restaurants actually give spoons. If Xi'an people saw them, Zhang Er would definitely be confused.
The indispensable side dishes for eating steamed buns are: chili sauce and sweet garlic.
Although Shaanxi people like to eat spicy flavors, especially the dry and spicy oil-poured spicy pepper, they can only eat chili sauce that is not very spicy and then slightly sweet when eating steamed buns. This is because when eating the steamed buns, you eat the word "Xian". Although it is good, the taste is too strong, so that you can't taste the delicacy of the beef and mutton in the steamed buns. The sweet and spicy taste not only does not affect the delicacy, but also relieves the greasy taste. It is very suitable for the steamed buns.
Another essential thing is that "sweet garlic" is definitely everyone's favorite. Whether it is Xi'an people who love to eat steamed buns or friends who don't like to eat steamed buns, they can't stop the sweet sweet garlic. Eating a mouthful of steamed buns and adding sweet garlic not only relieves the grease, but also increases the complex taste experience on the tip of the tongue.
The three flavors of steamed buns, chili sauce, sugar and garlic are combined to get a true experience = Xi'an steamed buns.
When eating paomo in a paomo restaurant, a waiter will usually pour you a bowl of beef and mutton clear soup. This soup is crystal clear and has only umami flavor without any greasy feeling. Take a sip before eating paomo again to open your appetite. After eating the steamed buns, drink a sip to clear your mouth.
Before eating it, I fantasized about the taste of steamed buns, but after eating it, my lips would have a lingering fragrance. After the last bite of soup, there was only beautiful satisfaction.
When eating steamed buns, we pay attention to nibble, that is, we use chopsticks to run along the side and eat them bit by bit. This is very inconsistent with everyone's image of Shaanxi people eating noodles. As far as I know, Xi'an people are only so "delicately" when they eat paomo anymore and eat a bowl of paomo buns to create a "Jiangnan style". When I was a child, I was scolded by my father for eating steamed buns in large gulps: "How can I eat steamed buns?" I have also seen on the Internet that many foreign steamed bun restaurants actually give spoons. If Xi'an people saw them, Zhang Er would definitely be confused.
The indispensable side dishes for eating steamed buns are: chili sauce and sweet garlic.
Although Shaanxi people like to eat spicy flavors, especially the dry and spicy oil-poured spicy pepper, they can only eat chili sauce that is not very spicy and then slightly sweet when eating steamed buns. This is because when eating the steamed buns, you eat the word "Xian". Although it is good, the taste is too strong, so that you can't taste the delicacy of the beef and mutton in the steamed buns. The sweet and spicy taste not only does not affect the delicacy, but also relieves the greasy taste. It is very suitable for the steamed buns.
Another essential thing is that "sweet garlic" is definitely everyone's favorite. Whether it is Xi'an people who love to eat steamed buns or friends who don't like to eat steamed buns, they can't stop the sweet sweet garlic. Eating a mouthful of steamed buns and adding sweet garlic not only relieves the grease, but also increases the complex taste experience on the tip of the tongue.
The three flavors of steamed buns, chili sauce, sugar and garlic are combined to get a true experience = Xi'an steamed buns.
When eating paomo in a paomo restaurant, a waiter will usually pour you a bowl of beef and mutton clear soup. This soup is crystal clear and has only umami flavor without any greasy feeling. Take a sip before eating paomo again to open your appetite. After eating the steamed buns, drink a sip to clear your mouth.
Before eating it, I fantasized about the taste of steamed buns, but after eating it, my lips would have a lingering fragrance. After the last bite of soup, there was only beautiful satisfaction.