Western food

A ketchup tail

A ketchup tail

VicentaLakin

speaking of new zealand, apart from its pure and pleasant natural environment, is the image of the sky, the land and the flock of cattle and sheep. today i present to you a gold plate of my show " what to eat today " , the red-coloured new zealand cowtail. the red collar is simply a halogen in western food, mainly made of onions, onions, broccoli, ketchup, red wine, after a long and slow meal. soup the mains, a nice way to cook. so you can learn red-coloured tails, and you can lift them one by one, and it can be red-coloured oxen, red-coloured knee, red-collar face. i don't know. personally, cowtails are my favorite part of beef, and a good word grows on the bone. and the cowtails have been classified as secondcuts, which is lower than the steak. but it doesn't affect my love for the tail. i would like to be a simple farmer, to love nature and to thank all nature for its blessings. and try to protect the environment。
Cheese cream and potatoes

Cheese cream and potatoes

VicentaLakin

The benefits of eating coarse food are so great that everyone knows it, but now, as the standard of living improves, it may be less popular, so there is the promotion of coarse food. Today's sweet little thing, which is quite simple, but it's really good, and it's made out of coarse grain, and you've tried to know its charm. It's made of plain sweet potatoes, like cheese and cream, which makes it all the more fragrance and sweetness, and the sweetness of grapes, which I love when I'm making
Black pepper, cold steak

Black pepper, cold steak

VicentaLakin

You like the cold steak, you like the chewy taste. I bought frozen steaks at LeFret's. I've done them twice. It's a good taste. The equivalent steaks are gonna have to double in the west restaurant. I think steaks are really simple, they're much simpler than cooking. West Cold Steak: Choosing on the ridges of the cattle, with a white band on the outside of the meat, with a strong overall oral strength, a hard flesh, a chewing of the head, and cutting the meat with the bands together, can't be overcooked, suitable for young people, with the best complication of 6-7 minutes. But this time I'm over eight, I still have a treasure, but it's still fresh and delicious。
Black pepper, New Zealand cow willow

Black pepper, New Zealand cow willow

VicentaLakin

In the @Chef's class, he had the privilege of meeting the chef-in-chief of Su Zhexi, who taught us a very special black pepper willow. Today I changed the pickle method of beef and set the wheel. A piece of beef is good or not, and if a piece of beef can't bite, it must be a failure. You can have two options, one of which is to put additives to break the meat fiber. The second is the choice of a fat New Zealand willow. I believe, of course, that the vast majority will choose the second. Then I'll teach you how to make it。