Jump to content

EA-MIG

Registered
  • Posts

    42
  • Joined

  • Last visited

  • Days Won

    2

Posts posted by EA-MIG

  1. ASADO.jpeg.e3d93a1f5f457145ad92b091c7176018.jpeg

    ASADO-E.jpg.7cc9d07ef5173bbdb893137db379d4cd.jpg

    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

    cortes-de-carne-argentinos.jpg.079c2712b87ea829a6d7aa8b9c31b2a7.jpg

    Espero que les halla gustado, seguramente TUTOX ya esta encendiendo el fuego

    I hope you liked it, surely TUTOX is already lighting the fire

    • Like 1
×
×
  • Create New...