NEET
09/29/2023 (Fri) 06:44
No.752234
del
>>752203
Bacon. Kept putting dashes of hot water from the kettle in to stop it burning and keep rendering slowly. Then purple onion and a couple grinds of salt (the only seasoning), after about 10 min put butter and capsicum juice in to keep it wet. Once translucent, then capsicum in and thumb balls of mince in. Carrots in once meat was browned (I preblanched the carrots, bok choy and cabbage).
In the pot, cabbage and bok choy with oyster sauce and soy sauce (not sweet soy like I had thought about using), then all the other stuff from the frying pan and a fruit box of beef stock to the boil and now it'll rest.
I haven't used oyster sauce before like this. Very nice flavour.
Bacon. Kept putting dashes of hot water from the kettle in to stop it burning and keep rendering slowly. Then purple onion and a couple grinds of salt (the only seasoning), after about 10 min put butter and capsicum juice in to keep it wet. Once translucent, then capsicum in and thumb balls of mince in. Carrots in once meat was browned (I preblanched the carrots, bok choy and cabbage).
In the pot, cabbage and bok choy with oyster sauce and soy sauce (not sweet soy like I had thought about using), then all the other stuff from the frying pan and a fruit box of beef stock to the boil and now it'll rest.
I haven't used oyster sauce before like this. Very nice flavour.