Delicious Dishes Weekend: Rubbing Bun Cow Bac Lieu

Bun cow spicy Bac Lieu conquered diners with spicy puppies from chili, rich from spices, fragrant fresh water and soft, flexible but non-crumpled beef pieces. Will: - Beef meat: 1 kg- fresh coconut: 1 fruit-orange: 1 fruit, squeezing water - onion: 1 tuber-fresh vermicelli: 1 kg - chili, lemongrass, onion, garlic, ginger - spices: Oil cashew, sauce, seasoning seeds, cinnamon powder, turmeric powder - Hoa Hoi, Cinnamon, Thap, Dried tangerine shell - Raw vegetables eaten: Flaking vegetables, county, cornaching: - Beef buy and clean Salted water is diluted and cut into square pieces and eat. chopped. Lemongrass beating, cutting. Onions remove the shell, Thai pieces of scowl

. Vegetables picked up and rinseed. - Holymp, cinnamon, tyted, dry tangerine shells on a hot pan for a few minutes for fragrance and put into small cloth bags forced sealed.- Marinated with 1 teaspoon of turmeric powder, 1 / 2 teaspoons of cinnamon powder, 1 tablespoon of sage, 1/2 teaspoon of seasoning seeds, 1/2 tablespoons road, 1/2 part on onion purple minced, orange juice, mix well, let at least 30 minutes
-Northern pot on the kitchen, heating 2 teaspoons of thing oil, giving 2 stamped lemongrass and the remaining minced onion. For beef into stir-frying hunting.- For fresh coconut water and pack cinnamon, tyted, tangerine shells, boils in large fire for boiling up. Then remove the small fire to heat about 30-40 minutes for soft meat. If running out water, can add boiling water. When soft meat, remove the package of true and lemongrass to let the water be inside and turn off the kitchen.

. Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín

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