Jump to content

EA-MIG

Staff
  • Posts

    41
  • Joined

  • Last visited

  • Days Won

    2

Everything posted by EA-MIG

  1. ASADO DIA DE LA MADRE 17/10/2021 NEGRO: POLLO esta quemado si jajaja pero la piel, se colocan rodajas de limon entre la piel y la carne, se lo pone de ese lado hasta que se quema la piel luego se lo da vuelta y en 5 minutos ya se puede comer ROJO: MORZILLA Este alimento se elabora principalmente con sangre de cerdo y con una gran variedad de ingredientes accesorios, siendo especialmente comunes el arroz y la cebolla. NARANJA:CHINCHULINES La palabra chinchulín proviene del quechua (ch'unchu, “intestino” o “tripas”), que es la forma para referirse al intestino delgado del ganado vacuno, se atan sus puntas para que no salga su contenido se le corta la grasa, se le deja un poco , se trenza y se deja una hora en un recipiente con jugo de 3 limones y ajo picado antes de cocinarlos AMARILLO: PECHITO DE CERDO VERDE: CHORIZO DE CERDO VIOLETA: RIÑON DE VACA BLANCO: ASADO DE VACA la costilla MARRON: CHORIZO DE VACA TURQUEZA: VACIO DE VACA El vacío de res es un corte que proviene de la parte lateral de la res. Se extrae de entre las costillas y los huecos de la cadera y por lo general es una carne jugosa MOTHER'S DAY ROAST 10/17/2021 BLACK: CHICKEN is burned if hahaha but the skin, lemon slices are placed between the skin and the meat, it is put on that side until the skin burns then it is turned over and in 5 minutes it can be eaten RED: MORZILLA This food is made mainly with pig's blood and with a great variety of accessory ingredients, rice and onion being especially common. ORANGE: CHINCHULINES The word chinchulín comes from Quechua (ch'unchu, “intestine” or “tripas”), which is the way to refer to the small intestine of cattle, their ends are tied so that their content does not come out, the fat, leave it a little, braid and leave an hour in a container with the juice of 3 lemons and minced garlic before cooking YELLOW: PORK BREAST GREEN: PORK SAUSAGE VIOLET: COW KIDNEY WHITE: COW ROAST the rib BROWN: COW CHORIZO TURQUEZA: COW VACUUM The beef vacuum is a cut that comes from the side of the beef. It is extracted from between the ribs and the hollows of the hip and is usually a juicy meat CORTES ARGENTINOS Espero que les halla gustado, seguramente TUTOX ya esta encendiendo el fuego I hope you liked it, surely TUTOX is already lighting the fire
  2. EA-MIG

    EA-MIG

×
×
  • Create New...