Chestnut red meat
By VicentaLakin
the fall is the harvest season, the chestnuts are on the market, the individual is very fond of chestnuts, and today they're making a dish of cedars with chestnuts and red meat, and when the chestnuts are fully cooked, the taste of powder and the taste of five fragrances is perfect. chestnuts, also known as chestnuts, contain not only large amounts of starch but also a variety of nutrients, such as proteins, fats and vitamins of the b race, with the nickname “the king of dry fruit”. chestnuts can provide food for themselves and, together with dates and tomatoes, are known as “iron crops”, “wood foods” as a cheap, nutritious supplement and a cure。
Recipe Recommendations
- pork belly 320g
- chestnuts of 16
- ginger 2 tablets
- geranyl 2 tablets
- octagonal one
- chives a little
- garlic 2 cloves
- edible oil appropriate amount
- white pepper appropriate amount
- salt 7g
- soy sauce 7g
- chicken essence appropriate amount
- cooking wine 8g
- white sugar 2g
- salty and sweet
- burn
- three-quarters of an hour
- simple
Steps for Chestnut red meat
1
Prepare the material。
2
Cut the bouquet
3
Eight horns, fragrance, cut the onions, ginger, garlic。
4
First cut on the head at the tip of the chestnut with scissors and slowly cut off the shell. (If you're in trouble, you can go to the shell without a scissors, you can open it with a knife on the chestnut's surface, you can cook it. I'm not sure
5
when the pot is boiled with water, a spoon of salt (4g) is added, and the chestnuts cut off from the crust are released into the boiler for about seven minutes, and their coats are easily stripped off。
6
Put a little oil in the pot and put the meat in the fire。
7
If the surface of a piece of meat is yellow, it can be applied. (The five flowers don't get greasy when they're fried. I'm not sure
8
Leave some oil, onions, ginger, garlic, eight horns, fragrance。
9
We'll put the last five flowers in a dumpling。
10
Add soy sauce, sugar, wine, white pepper powder, and plaster。
11
There's no food in the water。
12
Cover the pan, burn the fire, turn the fire slow。
13
Put the peeled chestnuts in when the soup burns to two thirds。
14
Continue to cover the pan and light fire slows down for about half an hour. ♪ Remember to open the cover ♪
15
And when one third of the juice is left, pull out the eight horns, the sweet leaves, the onions, the ginger, the garlic。
16
A big fire for juice and soup for food, that's all。
17
The amount of spices used above may increase or decrease according to the taste of their home. It is difficult to digest, and it is too much to eat at once, otherwise it can cause stomach swelling。