Buffalo
By VicentaLakin
Cow and meat nutrition analysis: 1. Beef is rich in proteins, amino acid composition is closer to human needs than pork, improves body resistance, is particularly appropriate for growth and development, and post-optimal care is particularly appropriate in terms of haemorrhage, repairing tissue, etc., and beef can warm the stomach during the winter, which is a good supplement for the season; 2. Beef is used as a supplement to the acupuncture, acupuncture, strong muscle bones, salivating wind, acinating thirst, suitable for use by people with moderate aerobism, short aerobics, cortex acids, chronic anaemia and yellow hair. (The above is from 100 degrees)
Recipe Recommendations
- beef appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- nutmeg appropriate amount
- Angelica dahurica appropriate amount
- clove appropriate amount
- cumin appropriate amount
- rock sugar appropriate amount
- chili appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- Laolutang appropriate amount
Steps for Buffalo
1
Raw material: Cows
2
And he cut large oxen into boiling water, so as to draw out the blood, and extract the control。
3
Main spices: halo soup, eight horns, cinnamon, grass fruit, mackerel, white scabs, fragrances, lilacs, ice cream, pepper, salt, ginger, wine. Without the old halo soup, the sauce can increase the amount properly and add the old and the seasoned flavor
4
Put the smaller ones in the fabrics (meats, fragrances, platinum, lilacs) in the fabric bags。
5
The soup pots are set on fire and put into all the sauce except the old halo soup and salt。
6
The oxen snails, which are pouring into the water, are boiled into the fire, turning it into a little halogen。
7
The small flame halogenation is about 1.5 hours (smelted with chopsticks) into an adequate amount of salt. After the salt is put in, the little ketchup is made for 10 minutes and the fire is immersed。
8
It's natural to be cold and to eat with sliced plates。Buffalo Make Tips
About Master Stock: The braising stock becomes more fragrant the older it gets. This is because through repeated boiling of food and changing of spices, the soluble proteins and flavor compounds increase, turning it into a rich and savory master stock.
Master Stock Storage: After each braising session, use a strainer to filter out all solid matter cleanly, then bring it to a boil, let it cool, and store it in the freezer.
When you want to braise again, take it out and add some soy sauce, ginger, garlic, spices, and rock sugar—and of course, water!
After doing this a few times, you will be pleasantly surprised to find that your master stock becomes mellower and more aromatic, making braising super simple for you!