Autumn recipes
VicentaLakin
A new cattle and goat shop has been opened downstairs, with a very favourable price for the opening of the business and a cheaper price for herds and lamb than pork. I bought a couple of pounds of oxen and a lamb chop, and I'm going to have a sheep-cooked pan for the weekend. I came back with a casserole of potatoes and gravy, which is definitely a hard dish for winter energy and protein. Although it takes a little longer to use a casserole than a high-pressure pan, the roasted calf chews its head. Tastes of potatoes, carrots, sweets, which I personally think are better than cattle, tastes very nice. People often complain that their oxen can't bite, taste more wood, and eat nothing. There are two main reasons, first of all, the choice of the calf, which is the meat on the belly of the cow, and which is like a pig's bouquet, but which is not a good place for fried food and which is well suited for cooking. When you pick a cow, you have to choose a two-faced one that has a full fragrance. It's a scrawny one that tastes good, soft and chewy. The second is that the sauerkraut should be filled with water at a time, and if you need water in the middle of the journey, you should have hot water, never cold water in the middle. Because cold water makes the surface of beef constrictive, the heat is not internalized, the meat becomes hard and skiny and it is not chewing. So let's see how this thing works
VicentaLakin
In addition to proteins, fats and vitamins, the ribs contain a large quantity of calcium phosphate, osteogel, osteoprote, etc., which can provide calcium to young children and the elderly. Platinum is rich in protein and fat, providing humans with good quality proteins and essential fatty acids, which can supplement human needs for nutrition. In old and middle age, microcycles occur, and glue proteins, such as those in the ribs, can decorate microcycles, thus improving the symptoms of ageing and providing anti-age resistance。
