| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1000 Gramm | Ox tail (piece) |
| 200 Gramm | onion |
| 200 Gramm | Tomato |
| 3 | Spoon cooking oil |
| 3 | Spoon cooking wine |
| 2 | Spoon soy sauce |
| 2 | Spoon black bean sauce |
| 2 | Spoon ketchup |
| 1/2 | Spoon sugar |
| 2 Tasse | water |
| 1 | Spoon water |
| 1 Teelöffel | cornstarch |
|
1. Cook water 2 litre and bring it to boil.
2. Put ox tail into boiling water and cook for 2 mins, then set aside.
3. Cut onion and tomoto into pieces, about 5 cm.
4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft then put tomoto into wok and cook for 2 more mins.
5. Put ox tail into wok and add sauce 1. When it start to boil and cover the wok and use low heat, allow to cook for 2 hours.
6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for 2 mins with medium heat.
|
|
Anmerkungen zum Rezept:
|
