Madrid stew
By VicentaLakin
The Mediterranean food never fails its fame. It's healthy and delicious. As the capital of Spain, Madrid certainly has its trophies. Today, after the introduction of the Spanish sister, for the first time, I succeeded in making a delicious Madrid stew. The Romanian sister, who lived in Spain for six years, said that my stew was a first-class cook. It is a good choice to go out and take care of yourself, often making a pot of delicious and nutritious stew。
Recipe Recommendations
- Spanish ham appropriate amount
- mutton appropriate amount
- Spanish blood sausage appropriate amount
- sausage appropriate amount
- fat appropriate amount
- chickpeas appropriate amount
- chicken legs appropriate amount
- red pepper appropriate amount
- carrots appropriate amount
- cabbage appropriate amount
- quick-frozen vegetables appropriate amount
- salt appropriate amount
- garlic appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Madrid stew
1
Although there is a rich variety of meat in the Madrid stew, it is said that the eagle bean is the real protagonist of the Madrid stew. Eagle bean should have been made the night before the stew, but I forgot that it was only at 10:00 this morning, and it was in the microwave for a few minutes, almost six hours. It's a minimum. It can't be less than this time, otherwise it'll take time to cook. It's gonna go up after the flavour
2
Prepare the meat, the unfrozen unfrozen, the cut. Cut it in a half centimeter, but this one's free. Actually, it doesn't matter if you have a nice ham. Or not even ham. I don't think it would be too bad for other meat
3
Vegetables clean and cut. Cut anything. I cut onions, peppers, carrots, rollers. Vegetables can be of their own liking and are very flexible in the sense that they are suitable for stew. I added some frozen vegetables because I had limited vegetables on my hands, so I added some more food
4
Olive oil in the pot, of course, whatever it is, but as a Mediterranean food, olive oil is the best. It is then magnified with garlic and onions and then added to the platinum. The only reason is to make these three foods smell. (I used to put slices of fat in the pot for a while before I refueled to make fat oil. Of course, that's totally fine. It's just my hobby. You can put salt in it at this time, of course. When both onions and peppers are softened, water is added to the pot, with freshly washed eagle bean and all meat except chicken, blood and sausages, and when the fire breaks, salt is suitable for salt and small and medium fire stew。
5
In less than an hour, the falcon is ripe. At this point, after a little bit of cooking with carrots, the rest of the meat and all the vegetables are added, and after the pot is opened, the little fire stew. The chicken and the two intestines are well cooked. They'll be very soft soon. I'm using chicken legs this time. It's so fresh, it tastes so good. In summary, before adding vegetables, the criterion is whether the eagle bean is cooked or not; after adding vegetables, the criterion is whether the chicken is cooked or not。
6
When boiled, ham and sausages, blood intestines are removed, sliced into blocks, so that they can be shared and refilled. Then taste it, see if it's salt-deficit. If you don't think it's pretty enough, add chicken. But I personally don't recommend chicken, because Madrid's stew is very rich and has enough taste. After all, natural is the best。