Gosht Ko Galane Aur Mehfooz Karnay Kay Sub Se Behtreen Trikey

 Gosht Ko Galane Aur Mehfooz Karnay Kay Sub Se Behtreen Trikey

If the meat does not melt quickly, then drink raw in the pot, put raw figs, the meat will melt quickly. If you put two thick pieces of blisters or figs in it one or two hours before cooking hard meat, it will be cooked quickly. If the meat is to be taken out of the freezer and cooked, do not take it out immediately and cook it.

Otherwise the meat will harden. If raw meat is to be stored for a long time without refrigeration, wrap it in a damp cloth. If the meat is to be kept without refrigeration for a day or two, first add salt and cook the meat in its own water, then place the saucepan in a cool place or in a pot of cold water.

If the meat has a slight odor, soak it in vinegar mixed with water. After 15 minutes, take out the water and cook. The smell will disappear. If you want to make meat slices, first refrigerate the meat pieces. Because hot meat pieces don't work well.

So cool down first. When you roast the meat, put the juices that come out of it in the pot and add ice. When all the fat is frozen, you can use this juice in any food. It can be used in rice etc.

If you want to get rid of grease, make a grate and keep it in the fridge. When the grease freezes, take it out with a spoon and heat the grease without grease and drink it. It will not increase the weight. If you want to roast meat, add a little vinegar and salad oil to the meat and leave it for two or three hours or overnight.

When you cook it in the morning, it will be very soft and tender. You can also add olives and salt to soften the roast of the meat. If you want to make a transparent yakhni, filter it after making yakhni and then place a few pieces of ice in a cloth and roll it over the yakhni.

On cold ice the ghee and fat of the yakhni will freeze and the yakhni will become perfectly clear and transparent. If you want to prevent the color of the yakni from getting dark, put an egg white and its shell crumbs in the boiling yakni. After cooking for a few minutes, strain it out.

The color will not be dark. If you want to preserve the meat for months, add a little more salt to the meat and put it on the stove. When the water is dry, take oil in a jar and dip the meat in it. When the meat has cooled, close the lid tightly.

This meat will not spoil for months. If you want to add meat pickle, take the meat and cook it by mixing salt and pickle spices in it, then put oil in a jar and put meat and spices in it and close it. The pickle will be ready in a few weeks. But one precaution is that once you open the mouth of the jar, then do not keep the pickle for a long time, otherwise it may spoil.

If you want to prevent roast meat from drying out, soak it in water, wrap it in a coarse coarse cloth and keep it in the fridge. This meat will not dry for many days. If you want to keep the meat safe for a long time, take 20 grams of mustard oil, turmeric, salt, pepper to taste in 2 kg of meat and separate the bones of the meat and cut it into pieces, then pierce them and add spices well.

Now put these pieces in a rope and dry them in the sun. When it dries, store them in boxes. If hard meat is to be digested quickly, add ghar to the meat. Adding ginger or vinegar also makes the meat thaw faster. If you want to put meat juice in herbs, add hot water to the meat while cooking curry.

Sweat from cold water enters the water. To make roast meat tender and tender, first mix half a cup of vinegar with a teaspoon of baking soda and a medium teaspoon of sugar. The flesh will become tender and tender.