Plumsy saffron
By VicentaLakin
It was found that there were still two pieces of veggie left in the fridge, and it's probably not going to make a pretty shape of meat. It's good to see a friend's gravy from Guangdong Wuzhou, the original vegetables are dried up, the taste of which is sweet, and the steam is fine. If you don't want to eat fat, you can have a spoon of gravy with soup and rice and noodles。
Recipe Recommendations
- Mei Cai Xin two
- Jiang a little
- Red pepper one
- garlic rice one
- oyster sauce 2 tablespoons
- soy sauce a little
- soy sauce 2 tablespoons
- huadiao wine a little
- spiced powder a little
- white sugar a little
- salt a little
- MSG a little
- slightly spicy
- steamed
- an hour
- simple
Steps for Plumsy saffron
1
Material ready. It's usually the veggies that used to fry the meat at home, and today it's fried with boar, so it's darker. It's probably a mountain pig movement that's not tired of fat。
2
So let's cut the root and wash the salt from it, so we can immerse it with warm water for an hour, remember to change the water, so don't make it too late. It's good. Today, it's a pickle。
3
And cut the plumbs, and mixed them with a garlic and a little ginger and a red pepper。
4
the meat has been cut to about 5 mm. influenium oil, vase, soy sauce, raw smoke, fragrance, sugar, smelt, a little salt mixing。
5
Put the rest of the thin meat on the bottom of the bowl。
6
And then we'll put on the plum。
7
And then we'll put on the plum。梅菜不要贪心的也裹酱汁，那样除了更咸之外就吃不到梅菜的香味啦，从上面流下的肉汁味道刚好了。
8
Finally, I put the bouquet on the plum, the rest of the soup on it, and I added some red onion juice. It'll be ready in 40 minutes。