John Myers
Contents
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Ingredients
- 400 g D g pullum iecur congelatum / purgatum
- 250 g cepe
- 4 tbsp eros oleum
- 1 tbsp Dulce condimentum hoisin
- 1 tbsp Dulce SOY condimentum
- 1 tbsp Sherry
- 1 tbsp Lux SOY condimentum
- 0,5 tsp Largo
- 4 magna urgens Sal crassum mare de mola
- 4 magna urgens Piper de mola varia
- 200 ml Ius gallinacei (I teaspoon instant ius)
- 1 tbsp amulum Tapioca
- 100 g rice Basmati
- 300 ml Aqua
- 0,5 tsp salis
- 0,5 tsp humus turmeric
- 2* rafanus pro ornatis
Instructions
- Pullum iecoris in tempore bene coquere, in coquina cribrum diligenter ablue, tendines purga, et in frusta secare. Cepe cortices, quadrantes cuneis concidunt et in frusta conveniunt. Cale opere, adde oleum eros (2 tbsp), calor, fry pullum iecoris strenue / excita-fry et labi in ore operis. Adde oleum eros (2 tbsp) et sauté / movent-fry in ea cepae divisa. Cum liquamine hoisino (1 tbsp), liquamine dulcis soy (1 tbsp), ceraso (1 tbsp), liquamine levi soy (I tbsp), glutamate (½ tsp), sal saxum mare de molendino (1 magnos urgens) et piperis coloratum. de molendino (4 magnos urgens). Ius gallinaceum infunde (4 ml) et omnia leniter feruent circiter 200-5 minuta. Denique spissatur cum amylo tapioca (6 tbsp) aqua frigida diluta parum. Coquite basmati oryza (1 g) in aqua salsa (aqua salsa (100 ml / teaspoon sal) et tritus turmeric (½ teaspoon), excita et coque in ultimo gradu circiter XX minuta. Torcular basmati oryza in poculum vertere et in laminam vertere. Pullum iecur vulgum adde cum cepis et ornatis dimidii raphani singulis, cole.
