Soy sauce
By VicentaLakin
A spring-specific Gangnam dish — with fresh bamboo, heavy sugar, red colour, fresh mouths and sweet tastes in salt — is fascinating. Thank you for your commodity and logistics, and for seeing fresh bamboo in the spring of the North! There is also a lot of cooking in the kitchens of the women who cook in the north, and the smell of oil springs is brought to Gangnam. The traditional oil sprouts, which require large amounts of soy sauce and sugar, are well coloured but slightly sweet and thin for the northerners. I tried making this dish with a large spoon of soybean sauce, with a little sugar, and I didn't want to keep it fresh, and it was more fragrance, and a bowl of rice, which was very good for the northerners. It's easier to use the material, it's easier for fast hands, it's better for a busy working family
Recipe Recommendations
- spring bamboo shoots 500G
- soybean paste 1 tablespoon
- yellow wine 1 teaspoon
- white sugar 1 teaspoon
- chicken essence a little
- edible oil 2 tablespoons
- salty and fresh
- fried
- ten minutes
- simple
Steps for Soy sauce
1
The spring is washed clean and cut into rollers
2
(b) Water in the pot, boiled with a little salt in the fire, put in spring, and hot for two or three minutes
3
(b) Drunk into cold water immediately after extraction
4
(b) Leaching stand-by
5
(a) A boiler, a hot boiler, a hot oil, and a plume of fire to the surface of the plume (approximately 4 and 5 minutes, with patience!) and a little yellow wine to be cooked evenly
6
Add a spoonful of soy sauce
7
(a) Maintain a small and medium fire and continue to fire evenly to pieces; and add sugar to equalize the fire
8
Join the chicken, light the perfume, even the fire。