Bifadas de pork

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4mo

Maria

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Bifanas à minha maneira | Bifanas à minha maneira Receita no Canal do YouTube https://youtu.be/fyQCxODqj0M | By Receitas Vovó Zuzu | Very good afternoon to all who are still good afternoon soon it will be good evening but not good afternoon it is like that I have the recipe for my bifanas on the page only that a lot of people say that they haven't seen the video I'll make a new one today video with my bifanas bifanas at my house bifanas at home what do I need? I have here this pot with two tablespoons of olive oil and a spoon full of pork yeast soup that I've already put in because it's too hot I'm going to put the fire here oh. Pull a little more down like that a little more and here I have the bifanas that are from the leg or hand of the pig here I already have the salt just one salt the bifana has to be like this very thin oh very thin and very thin can be half half damaged like this half badly cut but the important thing is that she is thin is good? I'm going to show you if it's thin, it has to be really thin. It can't be bifana at my house, so here I have it in the pan, I already have the onion cut in half, because then I'm gonna shred a spoonful of pork lard and pork fat. and two full spoons of olive oil and the onion and now I'm just going to let it simmer and then this is for shredding I'm going to need a glass of bad wine white dry wine or green wine whatever you want to call it. I'm going to put on a beer, but I'm not going to put up all of it, I'm just going to put up a sock. Half a pint of these Here I have here I have a full spoonful of tomato extract and a full spoon full of ketchup. It's all mixed up. It was in the bifanas I made the other time. I didn't put out chili paste but I will today. Today I'm putting out chili paste. At the time I didn't put that I didn't have but now I'm going to put a little bit of nothing because I have a very strong taste of chili paste but I really like the other flavors. Today there with tomato paste and ketchup to put together this little dessert spoon just like that pepper paste ready I'll put it here when I wither a little the onion that will take a little colorau and I'll show you already p here you go guys I'm going to put the onion it's already half withered because it doesn't need more gold than this because this is for shredding I'll put a little colorau if you want to put it put it if you don't want to put it don't I put it I like to give a little d and I don't put chlorine a lot but I put a little colorau ready to the person's taste and now I'm going to put here the ketchup and the pepper and tomato pasta. Just like that. And you're going to take pepper you go but you're only going to take pepper and cuminhos when they're gone eh and when this shredded sauce here now I'm going to put the wine this has nothing to do with it I'll put the beer that I'm gonna put here in the glass half cup like this half glass ready half a beer half a glass of beer I'll show you oh half a glass ready it's all going to boil here now I'm going to leave about ten to fifteen minutes to cook well this onion to grind. then ill show you the next step Oh well let's see Bout to shred it up Gonna shred it been cooked here for about 15 minutes. I forgot to tell you guys that I put a broken gold leaf here. Don't forget to put the leaf I forgot to say I'm going to crush and then I'll show you the next step the wet stays in this consistency after shredding or it gets this thick if you think I'll cook a kilo of bi Fans this little one arrives bein on my steak but if y’all think y’all gone cook more steak eh put more beer more wine good? And if needed, you can also put a glass of water, but I didn't put water, I just put it like that and the wine. I'm going to throw the bifaninhas like this one by one, can you see? Give it. This is a part of the pig leg or hand or leg and any meat as long as it's not too fat or they're very thin we have to ask on the plate to put them very thin I like them small because putting it on bread instead of putting a whole big one put a few little pieces it doesn't make any difference it still gets more whole on the bread I'll put one by one I'll let them stay here cooking and from time to time stir so they don't get stuck one by one the others Bifanas at my house there at my house in my way who likes my recipe do it who doesn't like it do it another way everyone does it in their own way this is my house in my own way the bifanas already have salt but I'll see later Salt here now. I'm going with it and a little pepper. Gonna put cumin and a little pepper in there. This is going to be a lot but my niece also asked when I made it she wanted too. She's pregnant and she asked and I want of her she tasted and liked a lot and today I'm sending to her too. So there will be plenty of this today it's going to give. Soon. Now we're going to put the cuminhos here. The oh the cuminhos is to taste. You put the cuminhos you want like that and I'll put pepper. No, it's a little bit, it's yours. Ready now to move to take off. I'm going to cover up. I'm gonna see the salt in a little while until I can see how they are doing with the salt. That's to put more fire like this. I can put it like this in my hand that I had to stop. I don't need salt anymore. So I'm going. Shut up and then I come to show you and the bifaninhas are already going to show you here eh it stays like this in this consistency the sauce is already very thick ó the sauce is already pretty thick also it is not suitable to cook too much ó the sauce stays this With this consistency, oh yeah thickened the stick they are ready and now I'm going to here the bun for you to see how they look. I'm going to break the bread like this oh like that. My little hand is clean as usual and now we are going to play here inside the bun like this oh. Fill the bun well because they are very thin and it is to satisfy. Stuff the bun good like that. Who eats a bifana doesn't want to eat Monday because it's very stuffed. Just like that now a little bit of this sauce which is the key and ready and here is the bifaninha at my house I'm going to put it here on the plate oh is the biffanha at my house good? It's very tasty because I've already tasted it and we're going to eat it with a soup of grains and vegetables like this a perfect combination it's hot but the soup always goes well the beef and a soup of grain and vegetables and I wish you a good dinner and see you tomorrow a the good one dinner until tomorrow kisses to all of you thank you very much for all who follow me to all who like my page and oh may God bless each of you and see you tomorrow kisses thank you very much see you tomorrow