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The way to prepare oxtail is delicious, delicious, and doesn’t smell bad that many women care about. Let’s find out to have a delicious treat for your husband!

Delicious dishes from oxtail are probably not unfamiliar to everyone. Not only delicious but also nutritious, this dish is also processed to serve in daily meals or family drinking.

To satisfy people’s wishes, oxtail is used to prepare many different dishes. Beef tails are marinated and carefully processed to remove all the typical unpleasant odors. When combined with spices, proper processing makes them delicious, stimulating taste at first sight.

But where is the delicacy from the oxtail? To know how to cook oxtail, please refer to some of the content below. Let’s learn more!

Let’s learn a little about oxtails first, shall we?

Cow’s tail is not a part that gets too much attention because people often use nutritious and delicious beef. However, not many people know that the cow’s tail can be considered a unique part because it contains all the elements such as bones, cartilage, tendons and meat. It is this factor that makes oxtail have a balance in nutrition, very suitable for supplementing essential nutrients for the body.

Some special effects of oxtail that perhaps gentlemen will pay attention to are kidney tonic, yang, and vitality enhancement. Not only that, this special part also enhances the activity of the skin, helps muscles develop, clears blood vessels, and improves each person’s health. In addition, cow’s tail is also a medicine in the process of treating neurasthenia, back pain, fatigue, aging, …

With such a wide range of useful uses, oxtail deserves to become one of the ingredients used frequently in daily meals. And for the men who are reading this article, don’t hesitate to go to the market to buy oxtail right away, go to the kitchen to prepare a delicious dish for your whole family on a relaxing weekend. Don’t worry about you not knowing how, because JAMJA’s BLOG will reveal to you the how to cook ox tail right after.

3 ways to prepare delicious and nutritious oxtail

Potato and carrot stewed oxtail soup

Potato and carrot stewed oxtail soup

Ingredient:

  • Cow tail: You pay attention when buying oxtail, choose the freshest, most beautiful part. Avoid sick or blackened oxtails because this is the part that few people notice. For this dish, you will need about 500 grams for 4 people to eat.
  • Pumpkin: Choose healthy pumpkins, not bruised and just the right size, neither too small nor too big. About 300 grams.
  • Potatoes: you buy from 2 to 4 bulbs depending on the level of eating, pay attention to choose bright yellow potatoes, without black spots or perforation on the surface.
  • Carrots: Buy 1 big or 2 small ones.
  • Garlic: Should buy our own garlic, should not be greedy for big beautiful garlic bulbs at this time because our garlic will be much more fragrant, more flavorful, although it is smaller in size and also more difficult to peel.
  • Ginger: Avoid sprouted, dry, and moldy ginger roots. Choose ginger that is firm, fresh, and slightly oversized.
  • Scallion
  • Seasoning seeds
  • Pepper
  • MSG
  • Refined salt
  • Vegetable oil
  • Fish sauce: Choose to buy fish sauce with high protein, salty and more fragrant.
  • White wine: Should buy sticky wine, low alcohol content and light aroma.

Processing:

  • Put the cow’s tail in a large pot, pour water into it and soak it for about 30 to 40 minutes. The purpose of this is to make the cow’s tail clear of dirt before processing. During this time, change the water from time to time and monitor until the water is clear. Remove to basket to dry.
  • Using a large knife, chop the cows into bite-sized pieces.
  • Peel off the ginger skin, wash it with water and cut it into thin slices.
  • Scallions cut off the roots, wash with water, drain and cut into small pieces.
  • Peel the potatoes and tomatoes, wash them, dry them and cut them into bite-sized pieces. You can soak potatoes in a basin of water right away to avoid browning.
  • Peel the hard outer skin of the pumpkin and cut it into pieces.
  • Put the ox tail in a pot, pour water until the tail is submerged, put a few ginger leaves in the pot and then put it on the stove, put on high heat until the water boils, then turn off the heat.
  • Add a little white wine to the pot, then turn on the stove and cook the oxtail for about 5 minutes, then take out the basket to drain. This step helps us to completely remove the smell of the oxtail, making the dish more appetizing.
  • Put the drained ox tail in a large bowl, in turn add a little fish sauce, fine salt, seasoning, pepper, ginger and minced garlic.
  • Wearing nylon gloves, mix the oxtail and spices with your hands and let it marinate for about 20 to 30 minutes.
  • Put the pot on the stove with a little cooking oil, turn up the heat until the oil is hot, then add a little ginger and garlic to fry until fragrant, continue to pour in the oxtail and stir-fry.
  • Pour water into the pot so that the ox tail is submerged, then boil until the water boils, then reduce the heat, cover and simmer the oxtail until soft. If possible, you can use a pressure cooker to cook faster.
  • When the oxtails are tender, add the potatoes and continue to simmer until the potatoes are done.
  • Put the pre-cut squash and carrots in the pot and simmer until everything is tender.
  • Put scallions and a little MSG in the pot, season to taste and then turn off the heat.
  • Ladle the soup into a bowl, paying attention to scooping up the tails, potatoes, carrots and pumpkins. Can be eaten hot with rice or noodles. If pale, you can dip it with fish sauce.

See more: Super chef’s secrets to cooking delicious broth

Stewed beef tail with beer

Stewed beef tail with beer

Ingredient:

  • Chasing cows: about 700 grams
  • Ginger
  • Garlic
  • A small piece of cinnamon: You can find cinnamon in dry goods stores.
  • Anise: Similar to cinnamon, dry goods stores sell anise a lot. If not, you can find stores that sell Western European food ingredients.
  • White wine
  • Soy sauce (soy sauce)
  • Commodity water (color water)
  • Diameter
  • Pepper
  • Beer: you buy 1 can of beer with not too high alcohol content and aroma.
  • Cooking oil

Processing:

  • Peel the ginger, wash it with water and slice it thinly.
  • Peel the garlic, smash it and mince it finely.
  • Soak the cow’s tail in water for 30 to 40 minutes and then take it out to remove the dirt, pay attention to change the water and monitor it regularly until the water is clear.
  • Chop the ox tail into bite-sized pieces.
  • Put a pot of water on the stove, put in the pot of chopped oxtail with a few slices of ginger, turn up the heat and cook until the water boils.
  • Add a little white wine to the pot and continue to boil for about 3 to 5 minutes, then take out the basket, rinse again with cold water.
  • Put the pan on the stove with a little cooking oil, add minced garlic and ginger and saute until the garlic turns golden, then pour the oxtail into the island.
  • In turn, put a little white wine, cinnamon, star anise and pepper in the pan, stir well.
  • Pour the oxtail into the pressure cooker, add 1 can of beer, 1 spoon of soy sauce, 1 spoon of colored water, 1 spoon of sugar in turn, then stir well before closing the lid of the pot, turn on the medium heat.
  • Cook until the pressure cooker starts to release steam, then reduce the heat to low, continue to cook like this for about 10 to 15 minutes. Times may vary depending on your preferences. If you want the oxtail to be softer, you can add a little water to the pot and simmer for longer, about 30 to 40 minutes.
  • Besides, if you want the oxtail pot to be more beautiful and interesting, you can simmer onions, carrots or potatoes with the oxtail as you like.
  • After turning off the stove, wait for a while for the pressure cooker to run out of steam, then open the lid of the pot, scoop out a bowl or plate with a deep heart. Enjoy immediately with hot rice.

Beef tail hot pot

oxtail hot pot

Ingredient:

  • Cow’s tail: About 1.5 kg for 6 people to eat
  • Beef tendon: About 500 grams
  • Lemongrass
  • Taro: Choose sweet potatoes, fresh and not blackened due to poor storage.
  • Lotus root: this ingredient must depend on the season to be able to buy, you can find it in some vegetable stores or supermarkets.
  • Satay: Buy fragrant shrimp satay and moderate spiciness.
  • Chili powder: You can find paprika at grocery or dry goods stores.
  • Purple onions: Avoid sprouted onions because at this time onions will appear some substances that are harmful to the body. In addition, the black onions are also due to poor storage.
  • Garlic
  • Ginger
  • Red cashews: You can find them in supermarkets at a relatively high price, but cashews are a very nutritious ingredient, creating a special flavor for your hot pot.
  • Vegetable oil
  • Refined salt
  • Diameter
  • MSG
  • Pepper
  • Noodles with noodles
  • Vegetable spinach
  • Qin o
  • Broccoli
  • Seasoning sauce
  • Fresh lemon
  • Pineapple
  • Fresh chili

how to make oxtail hot pot

Processing:

  • Peel the red onion and garlic, mince
  • Peel the ginger, smash it
  • Peel off the old bark of the lemongrass plant, wash it. Chop 2 plants, the rest cut into chunks and smash.
  • Peel taro and lotus root, wash with cold water, drain, cut into bite-sized pieces.
  • Group a tray of charcoal, put the oxtail in and simmer for about 10 to 15 minutes. Be careful when flipping to avoid burning the cow’s tail.
  • Use a razor to clean the black burnt part on the outside of the tail surface, rinse with salt water.
  • Put a pot of water on the stove, turn it up and wait for the water to boil, then drop the tail into the ceiling and then pour it into the basket, drain cold water and wash it again.
  • Cut the tail into bite-sized pieces, then continue to put the tail in the pot, fill the tail with water, add a few pieces of crushed ginger and bring to a boil.
  • After the water boils for about 3 minutes, remove the tail and let it dry.
  • Prepare a large bowl, in turn put in the bowl 2 tablespoons satay, 2 tablespoons chili powder, ½ place minced lemongrass, minced garlic, red onion, a little salt, sugar, monosodium glutamate and pepper. Stirred.
  • Add the oxtails to this mixture, mix well and marinate for about 1 to 2 hours for the oxtails to infuse the spices.
  • Mix dilute salt water and wash beef tendons well, put them in a basket.
  • Put a pot of water with a few slices of crushed ginger on the stove, bring to a boil, then drop the tendons into the ceiling for about 5 minutes, then take them out.
  • Put beef tendon with about 500 ml of water into the pressure cooker, simmer for about 20 minutes to tenderize the tendon, then wait until the pressure cooker is out of steam, then take it out.
  • After the marinating time, put the ox tail in the pressure cooker with about 1 liter of water and sliced ​​lemongrass. North on the stove, turn up the heat until it boils, then turn down the heat and simmer for about 15 to 20 minutes, then turn off the heat. Wait until the pot is out of steam, then open the lid and scoop out the tail.
  • Put the pan on the stove with a little cooking oil, saute minced lemongrass, minced garlic and purple onion until slightly golden, then pour out the stewed beef tendons and oxtails on the island.
  • Put another pan on the stove, fry the cashews and cooking oil until the water turns color. Discard the seeds and keep the water.
  • Put the oxtail, stir-fried beef tendon, cashew oil and filtered water in the hot pot. Turn on the pot switch and wait for it to boil.
  • Add fine salt, sugar and MSG to the pot to taste and continue to boil.
  • Continue to add taro, lotus root to the pot and cook until soft, the hot pot is ready.
  • For the dipping sauce: You put a pan on the stove and sauté garlic, fresh chili, and minced lemongrass. Put this mixture in a small bowl with the seasoning sauce, pineapple, sugar, and broth and stir well. Season to taste sweet and sour.
  • Cover the vermicelli with boiling water and then remove to a plate.
  • Cut the root, wash the spinach, collard greens and dandelion and then put them in separate baskets until the water is drained, then bring them to the side of the hot pot.
  • When eating with vegetables, noodles in the hot pot are kept hot, dipped with seasoning sauce.

how to make oxtail hot pot 2

Above is 3 how to cook ox tail the most popular, attractive and nutritious. Although oxtail is a relatively difficult ingredient to cook due to its characteristic odor, as mentioned in the beginning, it has great effects on our health. Therefore, through the above instructions, you can completely prepare dishes from oxtail that are really attractive for your family and loved ones. In addition, the creation of new and more unique and mouth-watering dishes from oxtails will surely surprise your loved ones. Don’t forget to share your results with JAMJA’s BLOG.

Good luck!

See more: How to make super spicy and delicious beef jerky at home

>>> Update the most attractive promotions going on:


Thông tin thêm

Liệt kê 3 cách chế biến đuôi bò cho quý ông ngày cuối tuần

The way to prepare oxtail is delicious, delicious, and doesn't smell bad that many women care about. Let's find out to have a delicious treat for your husband!

Delicious dishes from oxtail are probably not unfamiliar to everyone. Not only delicious but also nutritious, this dish is also processed to serve in daily meals or family drinking.

To satisfy people's wishes, oxtail is used to prepare many different dishes. Beef tails are marinated and carefully processed to remove all the typical unpleasant odors. When combined with spices, proper processing makes them delicious, stimulating taste at first sight.

But where is the delicacy from the oxtail? To know how to cook oxtail, please refer to some of the content below. Let's learn more!

Let's learn a little about oxtails first, shall we?

Cow's tail is not a part that gets too much attention because people often use nutritious and delicious beef. However, not many people know that the cow's tail can be considered a unique part because it contains all the elements such as bones, cartilage, tendons and meat. It is this factor that makes oxtail have a balance in nutrition, very suitable for supplementing essential nutrients for the body.

Some special effects of oxtail that perhaps gentlemen will pay attention to are kidney tonic, yang, and vitality enhancement. Not only that, this special part also enhances the activity of the skin, helps muscles develop, clears blood vessels, and improves each person's health. In addition, cow's tail is also a medicine in the process of treating neurasthenia, back pain, fatigue, aging, ...

With such a wide range of useful uses, oxtail deserves to become one of the ingredients used frequently in daily meals. And for the men who are reading this article, don't hesitate to go to the market to buy oxtail right away, go to the kitchen to prepare a delicious dish for your whole family on a relaxing weekend. Don't worry about you not knowing how, because JAMJA's BLOG will reveal to you the how to cook ox tail right after.

3 ways to prepare delicious and nutritious oxtail

Potato and carrot stewed oxtail soup

Potato and carrot stewed oxtail soup

Ingredient:

  • Cow tail: You pay attention when buying oxtail, choose the freshest, most beautiful part. Avoid sick or blackened oxtails because this is the part that few people notice. For this dish, you will need about 500 grams for 4 people to eat.
  • Pumpkin: Choose healthy pumpkins, not bruised and just the right size, neither too small nor too big. About 300 grams.
  • Potatoes: you buy from 2 to 4 bulbs depending on the level of eating, pay attention to choose bright yellow potatoes, without black spots or perforation on the surface.
  • Carrots: Buy 1 big or 2 small ones.
  • Garlic: Should buy our own garlic, should not be greedy for big beautiful garlic bulbs at this time because our garlic will be much more fragrant, more flavorful, although it is smaller in size and also more difficult to peel.
  • Ginger: Avoid sprouted, dry, and moldy ginger roots. Choose ginger that is firm, fresh, and slightly oversized.
  • Scallion
  • Seasoning seeds
  • Pepper
  • MSG
  • Refined salt
  • Vegetable oil
  • Fish sauce: Choose to buy fish sauce with high protein, salty and more fragrant.
  • White wine: Should buy sticky wine, low alcohol content and light aroma.

Processing:

  • Put the cow's tail in a large pot, pour water into it and soak it for about 30 to 40 minutes. The purpose of this is to make the cow's tail clear of dirt before processing. During this time, change the water from time to time and monitor until the water is clear. Remove to basket to dry.
  • Using a large knife, chop the cows into bite-sized pieces.
  • Peel off the ginger skin, wash it with water and cut it into thin slices.
  • Scallions cut off the roots, wash with water, drain and cut into small pieces.
  • Peel the potatoes and tomatoes, wash them, dry them and cut them into bite-sized pieces. You can soak potatoes in a basin of water right away to avoid browning.
  • Peel the hard outer skin of the pumpkin and cut it into pieces.
  • Put the ox tail in a pot, pour water until the tail is submerged, put a few ginger leaves in the pot and then put it on the stove, put on high heat until the water boils, then turn off the heat.
  • Add a little white wine to the pot, then turn on the stove and cook the oxtail for about 5 minutes, then take out the basket to drain. This step helps us to completely remove the smell of the oxtail, making the dish more appetizing.
  • Put the drained ox tail in a large bowl, in turn add a little fish sauce, fine salt, seasoning, pepper, ginger and minced garlic.
  • Wearing nylon gloves, mix the oxtail and spices with your hands and let it marinate for about 20 to 30 minutes.
  • Put the pot on the stove with a little cooking oil, turn up the heat until the oil is hot, then add a little ginger and garlic to fry until fragrant, continue to pour in the oxtail and stir-fry.
  • Pour water into the pot so that the ox tail is submerged, then boil until the water boils, then reduce the heat, cover and simmer the oxtail until soft. If possible, you can use a pressure cooker to cook faster.
  • When the oxtails are tender, add the potatoes and continue to simmer until the potatoes are done.
  • Put the pre-cut squash and carrots in the pot and simmer until everything is tender.
  • Put scallions and a little MSG in the pot, season to taste and then turn off the heat.
  • Ladle the soup into a bowl, paying attention to scooping up the tails, potatoes, carrots and pumpkins. Can be eaten hot with rice or noodles. If pale, you can dip it with fish sauce.

See more: Super chef's secrets to cooking delicious broth

Stewed beef tail with beer

Stewed beef tail with beer

Ingredient:

  • Chasing cows: about 700 grams
  • Ginger
  • Garlic
  • A small piece of cinnamon: You can find cinnamon in dry goods stores.
  • Anise: Similar to cinnamon, dry goods stores sell anise a lot. If not, you can find stores that sell Western European food ingredients.
  • White wine
  • Soy sauce (soy sauce)
  • Commodity water (color water)
  • Diameter
  • Pepper
  • Beer: you buy 1 can of beer with not too high alcohol content and aroma.
  • Cooking oil

Processing:

  • Peel the ginger, wash it with water and slice it thinly.
  • Peel the garlic, smash it and mince it finely.
  • Soak the cow's tail in water for 30 to 40 minutes and then take it out to remove the dirt, pay attention to change the water and monitor it regularly until the water is clear.
  • Chop the ox tail into bite-sized pieces.
  • Put a pot of water on the stove, put in the pot of chopped oxtail with a few slices of ginger, turn up the heat and cook until the water boils.
  • Add a little white wine to the pot and continue to boil for about 3 to 5 minutes, then take out the basket, rinse again with cold water.
  • Put the pan on the stove with a little cooking oil, add minced garlic and ginger and saute until the garlic turns golden, then pour the oxtail into the island.
  • In turn, put a little white wine, cinnamon, star anise and pepper in the pan, stir well.
  • Pour the oxtail into the pressure cooker, add 1 can of beer, 1 spoon of soy sauce, 1 spoon of colored water, 1 spoon of sugar in turn, then stir well before closing the lid of the pot, turn on the medium heat.
  • Cook until the pressure cooker starts to release steam, then reduce the heat to low, continue to cook like this for about 10 to 15 minutes. Times may vary depending on your preferences. If you want the oxtail to be softer, you can add a little water to the pot and simmer for longer, about 30 to 40 minutes.
  • Besides, if you want the oxtail pot to be more beautiful and interesting, you can simmer onions, carrots or potatoes with the oxtail as you like.
  • After turning off the stove, wait for a while for the pressure cooker to run out of steam, then open the lid of the pot, scoop out a bowl or plate with a deep heart. Enjoy immediately with hot rice.

Beef tail hot pot

oxtail hot pot

Ingredient:

  • Cow's tail: About 1.5 kg for 6 people to eat
  • Beef tendon: About 500 grams
  • Lemongrass
  • Taro: Choose sweet potatoes, fresh and not blackened due to poor storage.
  • Lotus root: this ingredient must depend on the season to be able to buy, you can find it in some vegetable stores or supermarkets.
  • Satay: Buy fragrant shrimp satay and moderate spiciness.
  • Chili powder: You can find paprika at grocery or dry goods stores.
  • Purple onions: Avoid sprouted onions because at this time onions will appear some substances that are harmful to the body. In addition, the black onions are also due to poor storage.
  • Garlic
  • Ginger
  • Red cashews: You can find them in supermarkets at a relatively high price, but cashews are a very nutritious ingredient, creating a special flavor for your hot pot.
  • Vegetable oil
  • Refined salt
  • Diameter
  • MSG
  • Pepper
  • Noodles with noodles
  • Vegetable spinach
  • Qin o
  • Broccoli
  • Seasoning sauce
  • Fresh lemon
  • Pineapple
  • Fresh chili

how to make oxtail hot pot

Processing:

  • Peel the red onion and garlic, mince
  • Peel the ginger, smash it
  • Peel off the old bark of the lemongrass plant, wash it. Chop 2 plants, the rest cut into chunks and smash.
  • Peel taro and lotus root, wash with cold water, drain, cut into bite-sized pieces.
  • Group a tray of charcoal, put the oxtail in and simmer for about 10 to 15 minutes. Be careful when flipping to avoid burning the cow's tail.
  • Use a razor to clean the black burnt part on the outside of the tail surface, rinse with salt water.
  • Put a pot of water on the stove, turn it up and wait for the water to boil, then drop the tail into the ceiling and then pour it into the basket, drain cold water and wash it again.
  • Cut the tail into bite-sized pieces, then continue to put the tail in the pot, fill the tail with water, add a few pieces of crushed ginger and bring to a boil.
  • After the water boils for about 3 minutes, remove the tail and let it dry.
  • Prepare a large bowl, in turn put in the bowl 2 tablespoons satay, 2 tablespoons chili powder, ½ place minced lemongrass, minced garlic, red onion, a little salt, sugar, monosodium glutamate and pepper. Stirred.
  • Add the oxtails to this mixture, mix well and marinate for about 1 to 2 hours for the oxtails to infuse the spices.
  • Mix dilute salt water and wash beef tendons well, put them in a basket.
  • Put a pot of water with a few slices of crushed ginger on the stove, bring to a boil, then drop the tendons into the ceiling for about 5 minutes, then take them out.
  • Put beef tendon with about 500 ml of water into the pressure cooker, simmer for about 20 minutes to tenderize the tendon, then wait until the pressure cooker is out of steam, then take it out.
  • After the marinating time, put the ox tail in the pressure cooker with about 1 liter of water and sliced ​​lemongrass. North on the stove, turn up the heat until it boils, then turn down the heat and simmer for about 15 to 20 minutes, then turn off the heat. Wait until the pot is out of steam, then open the lid and scoop out the tail.
  • Put the pan on the stove with a little cooking oil, saute minced lemongrass, minced garlic and purple onion until slightly golden, then pour out the stewed beef tendons and oxtails on the island.
  • Put another pan on the stove, fry the cashews and cooking oil until the water turns color. Discard the seeds and keep the water.
  • Put the oxtail, stir-fried beef tendon, cashew oil and filtered water in the hot pot. Turn on the pot switch and wait for it to boil.
  • Add fine salt, sugar and MSG to the pot to taste and continue to boil.
  • Continue to add taro, lotus root to the pot and cook until soft, the hot pot is ready.
  • For the dipping sauce: You put a pan on the stove and sauté garlic, fresh chili, and minced lemongrass. Put this mixture in a small bowl with the seasoning sauce, pineapple, sugar, and broth and stir well. Season to taste sweet and sour.
  • Cover the vermicelli with boiling water and then remove to a plate.
  • Cut the root, wash the spinach, collard greens and dandelion and then put them in separate baskets until the water is drained, then bring them to the side of the hot pot.
  • When eating with vegetables, noodles in the hot pot are kept hot, dipped with seasoning sauce.

how to make oxtail hot pot 2

Above is 3 how to cook ox tail the most popular, attractive and nutritious. Although oxtail is a relatively difficult ingredient to cook due to its characteristic odor, as mentioned in the beginning, it has great effects on our health. Therefore, through the above instructions, you can completely prepare dishes from oxtail that are really attractive for your family and loved ones. In addition, the creation of new and more unique and mouth-watering dishes from oxtails will surely surprise your loved ones. Don't forget to share your results with JAMJA's BLOG.

Good luck!

See more: How to make super spicy and delicious beef jerky at home

>>> Update the most attractive promotions going on:


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