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Manufacturing Method Of Beef Rib Stew With Mulberry Leaf And Black Bean And Beef Rib Stew Thereof
Manufacturing Method Of Beef Rib Stew With Mulberry Leaf And Black Bean And Beef Rib Stew Thereof
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机译:桑叶黑豆炖牛肉的制造方法及其炖牛肉
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摘要
PURPOSE: Beef rib stew including mulberry leaves and black beans, and a producing method thereof are provided to prevent the oily taste of the beef rib stew, and to improve the chewy texture. CONSTITUTION: A producing method of beef rib stew including mulberry leaves and black beans comprises the following steps: cutting beef ribs into 2~4cm, and removing blood by dipping into cold water for 3~5hours; removing tendons and fats from the beef ribs, and cutting in the ribs; boiling the ribs, and soaking the boiled ribs into mulberry water and refined rice wine; mixing seasonings and the black beans to obtain sauce; and cooking the ribs soaked in the mulberry water and refined rice wine, with the sauce.
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