Put a casserole with water, just to cover the center.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make cooked centolol: |
| 1 centolol of 1 kg 1 handful of salt (just as it sounds) agua to cover the centollo |
Ingredients to make cooked centolol:
2. Throw the handful of salt (the measure becomes a handful by kg).
3. Deposit the Centol live with the legs up, leaving it for about 2 hours, until it is dead.
4. Place the casserole to the low heat and let boiling for 10 minutes started counting since the bolbotones begin.
5. Cooking will be done with uncovered casserole and removing the foam that appears with a strainer.
6. Note.
7. When choosing a center, you have to look at the nails tips; If they have hair they are sand; If they don have it, they are rock.
8. These are tastier.
9. It is also convenient to look at the gut, being preferable those who have black pints to those of Rojas.
10. The preferable pale color to those who have the strongest hue.
11. The ideal size ranges from 1 to 1.2 kg.
