Stew

Stewed meat bone broth, if you want the soup to be thick and white and delicious, these 7 points are very important, remember what stew meat is used first, the selection of materials should be exquisite, meat and bone with the combination can boil out the soup. Second, soaking in blood-killing water, time must be enough, this is the root of the fishing. Third, blanch the pot under cold water and force the bleeding water again to remove the foam. Fourth, the meat bones are officially boiled back in the pot, but this time the water is heated. Fifth, the firepower should be fierce, and it is recommended to open a large fire. Sixth, the seasoning should be put less, otherwise the soup is easy to blacken and bitter. Seventh, boiling soup, not the longer the better. Other matters to be addressed are highlighted by 3 additional points
Stew
11-02
Stew meat in an iron pot, especially lamb, and the lamb stewed in an iron pot is delicious!
mutton Stew
11-02
A few simple stews, the juice is rich and delicious, and it has a taste
Stew
11-01
Recommended food: bamboo shoot stew, assorted shrimp, braised pork trotters, green vegetable meatball soup
vegetable Stew Green vegetable meatball soup
11-01
Lama stew from the Buddhist monasteries: a delicacy that can only be eaten in Fuxin
Stew
10-29
#Happy 10th Birthday Toy Nuts #Cherry Stew
birthday cherry Happy birthday Stew
10-28
In late autumn, when I encountered this dish, I was allowed to buy 20 pounds, which was better than fresh after marinating, and the stew in winter was particularly fragrant
Stew
10-28
Cold weather, encounter beans do not be soft, buy 20 pounds at a time, dry and save, winter stew is too fragrant Introduction: Cold days, encounter this dish do not be soft, buy 20 pounds at a time, sun-dried preservation, winter stew is too fragrant to dry beans Method: Cooking tips:
Stew
10-28
Ancient stewed meat with sorrel grass
Stew
10-28
Your Majesty, do you still have yellow cake stew in Luoyang?
Stew Yellow cake
10-28
#Unmissable delicious taste #Potato stew
potato Stew
10-27
Twenty-six stewed meat, pig, beef, mutton stew method is different, professional chef stew method, fast collection one, beef two, lamb three, pork
Chef sixteen mutton Big meat Stew
10-27
Stewed meat: Remember that these 3 flavor spices plus and do not add a big difference, do the right meat rotten and fragrant and flavorful First understand the basic spices of the 4 kinds of stew no matter what kind of meat is stewed, the following 3 kinds of spices add and do not add a big difference, add these 3 spices, stewed meat is fragrant and rotten and flavorful
Stew
10-27
Pork has been cheaper lately, and the chef teaches you an authentic farmhouse stew that tastes better than braised pork
Chef Roast pork Stew
10-27
Whether it is stewed meat or marinated meat, as long as 2 more spices are added, the more fragrant the meat is stewed, and the more brine it is, the more flavorful it is
Stew
10-27
Regardless of whether it is stewed meat or stewed ribs, remember to put 1 put 3, the meat is full of flavor, no fishy taste First: can not put cooking wine Second: can not put pepper Third: can not put pepper
Stew
10-27
Don't stew the white radish to eat, learn to do this, spicy and unsatisfied, the whole family loves to eat
turnip Stew
10-27
Autumn supplement - radish stew, many people make the first step wrong, there are several key steps to remember
turnip Stew
10-27
Stewed meat with rice cooker, thick meat sticky soup, stew a pot to eat for 1 week, especially suitable for office workers to --- [fragrant soft sticky stewed pork belly] --- [apple private talk]
Stew
10-27
These 6 kinds of vegetables are more popular than fresh after drying, and the stew in winter is super fragrant and not bad for a year
Stew
10-27