How to eat No. 1 fat cow? How to do Fat Cow No. 1

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2. Curry Fat Beef Cheese Pot: Handle the side dishes, add ingredients to the pot and stir-fry, add curry coconut milk, add water, add side dishes, and put in the fat beef cheese and other dishes in turn to cook, let's learn quickly.

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3. Fatty beef vegetable rolls: blanch the side dishes in sections, roll the fat beef rolls, prepare the sauce, fry the fat beef rolls, pour the sauce, and learn quickly.

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4. Beef bowl bento: add seasonings and water to the pot, add side dishes and fatty beef to cook, add seasonings, pour it on the rice after cooking, put eggs on it, and sprinkle with chopped seaweed.

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5. Garlic fat beef: add ingredients to the pot and cook the fat beef, prepare the sauce, take out the fat cow and pour the sauce on it, it is delicious and refreshing, learn it quickly.

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6. Fresh mushroom fat cow pot: Prepare the sauce, process the side dishes, add water to the pot, put the side dishes, add the sauce, add the fat cow after boiling, etc., delicious and juicy, learn quickly.

Fat Cow No. 1: Generally speaking, the eye meat fat cow is the best quality in the fat cattle, using the middle meat of the back of the special cattle, because of the fat and thin, the shape is like the eye shape so it is called the eye meat, which is characterized by the delicate taste of shabu as silk. There is also the upper part of the back meat of the fat cow, which is called the upper brain because it is close to the head gang, and its characteristic is that the fat is deposited in the meat and resembles marble spots, which is a good shabu food.

Fat Cow No. 2: Outer Ridge Fat Cattle, using the middle and rear meat of the outer ridge, fat deposited on the meat side, red and white beautiful abnormal, shabu food, raw food can be, Outer Ridge Fat Cow can be divided into 5 grade outer ridges, A grade Outer Ridge F Outer Ridge.

Fat Cow No. 3: Belly meat, selected from the back of the ribs, with the characteristics of fat but not greasy, thin but not firewood, suitable for shabu-shabu.

Beef is used in different portions, and it is more subdivided when served. Like the fat cow hot pot restaurant, the fat beef is mostly used S outer loin, F outer loin, eye meat, A upper brain, A belly meat and abdominal fat beef. Most of the beef in Korean barbecue restaurants is sirloin, sirloin, a-eye meat, rice dragon, and bone-in belly meat.

Most Western restaurants use a variety of tenderloins for grilled steaks. The fat of the "upper brain" is evenly mixed and has obvious patterns; The "eye meat" is sliced and shows a pattern that resembles the eye, and the intraocular fat is mixed with marbling; The "outer ridge" is red and white, and the delicate muscles have obvious oily edges. These three types of fat cattle are all of the highest quality, but the taste is slightly different due to the texture and protein structure characteristics.

The belly meat is rich in fat and has a strong oily flavor.

Sorry ha.

I've got you in the wrong place haha!

The beef is called fat beef after acid detoxification, and it is cut into thin slices and eaten in a hot pot. Fat Cow No. 1 is mainly processed from belly meat. Fat Cow No. 2 is mainly processed from belly meat and leg meat. Fat cattle No. 1, No. 2, No. 3, and No. 4 are decreasing in order.

The beef is called fat beef after acid detoxification, and it is cut into thin slices and eaten in a hot pot. Fat Cow No. 1 is mainly processed from belly meat. Fat Cow No. 2 is mainly processed from belly meat and leg meat. Fat cattle No. 1, No. 2, No. 3, and No. 4 are decreasing in order.

1.At present, some traditional Chinese medicine hospitals are operating bleakly, and the old traditional Chinese medicine must be operating bleakly, understanding the clinical frontier information is a considerable part of the weak link of traditional Chinese medicine.

2.People may trust the effectiveness of Western medicine more, and the effect is the lifeblood of all medical practices.

3.Nowadays, it is difficult for college graduates who study Chinese medicine to find the right job, while those who study Western medicine are still popular, what is going on?

Those who practice first have the responsibility of revitalizing the cause, and it seems that the Chinese medicine practitioner brother has ruined the future of the junior brother.

4.What do you think of Chinese medicine? Do you have to go back to see a Chinese medicine practitioner when you are sick? Will the future of TCM be boom or fall?

Traditional Chinese medicine (TCM) involves a wide range of areas and many evolutions;

In the future, the part that is in line with the trend of the times will prosper.

The parts that do not conform to the trend of the times will naturally decline.

The emergence of a future Chinese medicine.

Material: Main material.

Fat cow 250 grams.

300 grams of enoki mushrooms.

Seasoning salad oil.

Salt in moderation. A pinch of grated garlic.

Appropriate amount of shallots. Appropriate amount of Pixian bean paste.

1 tablespoon fat beef enoki mushroom preparation.

1.Cut off the roots of enoki mushrooms, wash them for later use, put oil in the pot, and when they are 60% hot, add minced garlic and Yanxian bean paste, and fry for about 30 seconds.

2.After stir-frying the bean paste, add 600ml of water, boil over high heat and add enoki mushrooms 3After boiling, add the fat beef slices, turn them quickly with chopsticks, let the fat beef slices spread out in the soup, cook for 1 minute, turn off the heat when the fat beef slices change color, and scatter the green onions after serving.

The beef is called fat beef after acid detoxification, and it is cut into thin slices and eaten in a hot pot. Fat Cow No. 1 is mainly processed from belly meat. Fat Cow No. 2 is mainly processed from belly meat and leg meat. Fat cattle No. 1, No. 2, No. 3, and No. 4 are decreasing in order.

I have seen your question and am sorting out the answer, please wait for a while, and I will reply to you as soon as possible.

The difference between them is that the meat is not located in the same place on the cattle. Fat Cow No. 1: It is made of high-grade beef spine and middle meat, which is fat and thin, and the shabu-shabu taste is delicate and silky.

Fat Cow No. 2: Outer Ridge Fat Cow, using the middle and rear meat of the outer ridge, the fat is deposited on the meat side, the red and white are beautiful, and it can be eaten shabu or raw. Fat Cow No. 3:

Abdominal fat meat, selected from the back of the ribs, has the characteristics of fat but not greasy, thin but not firewood, etc., suitable for shabu-shabu.

Hehe, it's all the same now, unless you buy your own beef and process it and cut it into slices.

The specifications of each restaurant are different, so there is no standard, and you have to give 7 taels for a plate, and you have to give 8 taels or even 6 taels.

But most of them depend on the plate, eight inches, one foot, one foot two, the plates are different, and there are special plates, such as square plates, glass abalone, etc.

The difference between them lies in the different positions of the meat on the cattle, for example, the number 3 is the piece on the neck of the cow, and the number is used to distinguish it mainly for slaughter.

Not much used in sales.

Find a person who makes meat ** to ask, mainly because of the difference in the quality of the cattle.

Beef fillet semicolon, simply divided by appearance: Fat Beef No. 2 is a white oil in the middle of the meat slice, dividing the red meat into two parts. Fat Beef No. 3 is divided into three parts with two coats of white oil. And Fat Cow No. 4 is amazing, it is snowflake beef. There is no threaded white oil.