Cream
By VicentaLakin
This looks familiar! But if you do it, you'll have a completely different stew experience. I think it's a sauerkraut, and it's easy to put on a cold and slow roast, and the process is simple, except for a few minor points before we do it: first, why cook in the oven? This is about the knowledge associated with slow cooking, which is two difficult concepts: slow cooking and low-temperature cooking. The higher the temperature, the shorter the cooking time, the shorter the cooking time is done in minutes; the lower the temperature, the longer the cooking time is required, for example, slow stew, the hour will never escape. How low is the temperature? In addition, fire temperatures are generally 600-800 degrees, and in general domestic ovens can be adjusted to 70-230 degrees, i.e., if the fire is used with minimum fire power, the local temperature of the fire is high and the boiling point is easily reached during slow stew. Shouldn't it boil? For stew, cooking below boiling point for long periods of time makes it easier to extract fresh ingredients while at the same time ensuring that the meat is not dry, that too much gravy is not lost because of large heat streams, and that the taste of the soup is very different, and that there are some wonderful things to say that you can eat and understand. Why use tomato cans? Fresh tomatoes are of course good, but the quality of the tomatoes that we can buy at hand is unstable, the variety of delicious varieties (such as plumtomato) is not easy to buy, and the different tastes of the year are uncertain, while the tomato cans are the best-skilled tomatoes of the year, the raw fruit go-to-skin cans (without the odor), the sour and sweetness of the aroma, and there will be a preferred soft taste through the sealed cans, so the choice of the tomato cans is an important basis for cooking. I think it's nice for Annalisa's Pelati to go to Pimprumtomato, easy to buy at the supermarket, a can of about a dozen, tastes good。
Recipe Recommendations
- burdock meat
- Canned peeled tomatoes appropriate amount
- onion a
- garlic cloves of 4
- red pepper appropriate amount
- domed white mushroom 5 rats
- carrots appropriate amount
- broth appropriate amount
- geranyl a
- dark brown sugar 1tsp
- flour 1tbs
- anise a
- cinnamon
- sea salt appropriate amount
- freshly ground black pepper appropriate amount
- butter appropriate amount
- olive oil appropriate amount
- salty and sweet
- stewed
- several hours
- simple
Steps for Cream
1
cows cut large pieces of meat (dry as small) and soaked with sea salt and black pepper, both sides of the face, and dried up the water。
2
Onion slicing, mushrooms slicing, carrots cutting out the rules。
3
to put a leather tomato in the foodprocessor for three pulses or to put it in the mixer bowl with an egg-beater, but to keep the fruit and meat feeling。
4
Pre-heated olive oil and butter in the pot, waiting for a bit of butter。
5
putting onions up to a caramel colour would take about 10-15min。
6
Firing in (or batches of) oxen meat up to a bit of caramel, into red sugar, into flour up to a semi-transparent level of covered beef。
7
it's about 3min in white mushrooms。
8
Put in a mix of tomatoes and fragrances, and continue to boil until the tomatoes are ripe for evaporation。
9
it's pouring up to 1 cm without meat, salted, tinted paper in the oven, 130 degrees up and 3h down。
10
before the boiler is opened, 1h is placed in carrots, which can be followed by roasted vegetables。
11
Let's eat with white rice and fragrance leaves