Vanilla veal pan
By VicentaLakin
Red veal is a classic Western dish, which, if ordered in the Western dining room, would have been at a very good price, as has been described in the journal. This vanilla veal pan is an upgrade of its diet, and it's an innovation for the Midwest. This vanilla beef-fired pan must not be frightened by its red colour, which is not spicy oil, which is entirely the product of tomatoes and red wine, which have been pressurized for 30 minutes with a high-pressure pan, which is fully integrated into the bottom of the pot, which is so soft and sour and sour, and sour and sour and sour and sour and sour, and which is unique to the fragrance。
Recipe Recommendations
- beef brisket 500G
- onion 1/2
- carrots 1/2 root
- Tricholoma of 3
- celery 3 small roots
- garlic 2 cloves
- thyme 2 small roots
- geranyl 1 tablet
- red wine
- ketchup 50g
- white granulated sugar 1 teaspoon
- tomato one
- black pepper appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- quail eggs appropriate amount
- vermicelli appropriate amount
- oil tofu appropriate amount
- Pleurotus sajor-caju appropriate amount
- green vegetables appropriate amount
- soy sauce appropriate amount
- sesame paste appropriate amount
- chicken essence appropriate amount
- scallion appropriate amount
- small red pepper appropriate amount
- sesame appropriate amount
Steps for Vanilla veal pan
1
Preparation material。
2
The oxen is purified into meat。
3
Taste mushrooms, onions, carrots and slices of the same size, garlic slices, celery cut long, tomatoes cut down after skin。
4
Beef is placed in a cooling pot, and the fire continues to boil for two to three minutes and washes clean and dry。
5
Oil is poured in the frying pan, onions are put when 50% of the oil is hot, and fragrance in the garlic。
6
When the scent is out, put it in carrots, celery, mushrooms continue to be fried。
7
When the vegetables change color, they pour tomatoes。
8
Add ketchup and a spoonful of sugar。
9
Pour in good beef。
10
It's even and pours into red wine and boils the soup in the middle of the fire。
11
It's pouring open water that doesn't have beef。
12
Breath and fragrance, black pepper and salt, and when the fire breaks, it will be filled with a 30-minute boiler bottom, the gravy will be washed and the sauce will be prepared。Vanilla veal pan Make Tips
1. Sauce preparation: Mix light soy sauce, sesame paste, and chicken bouillon powder in a small bowl. Pour a moderate amount of cooking oil into a pan, add chopped green onions, and slowly sauté over low heat to release the fragrance until the onions become golden brown and dry. Remove the onions and discard them. Sprinkle white sesame seeds into the hot oil to fry until fragrant, then pour the hot oil into the prepared sauce mixture while it is hot. Add a few red pepper pieces for garnish.
2. When blanching the beef, do not turn off the heat as soon as the water starts boiling; maintain the boil for 2-3 minutes to completely remove the blood and impurities from the meat.
3. The red wine added to the pot base does not need to be high-end; an ordinary one is fine.
4. Use fully ripe tomatoes. If they are unripe or taste sour, do not add them; just use ketchup instead.
5. I bought the thyme at Metro; I freeze a large pack in the freezer and use it gradually. If you can't find it, dried thyme is also acceptable.