Sian's little twig
By VicentaLakin
A special cuisine is a special cuisine of Xian, known by the Sian as "fried" and a genuine food of the people, as is the cuisine of sheep and sheep, but there is a difference in practice: It's made out of ordinary blisters, and it's fried. On the use of the material, sheaf is made directly from spicy oil and vinegar, with a mix of broccoli, mussels, green vegetables, tofu dry, eggs, etc. It tastes like sour and sour and sour。
Recipe Recommendations
- beef rib meat 500 grams
- flour 300 grams
- tomatoes one
- dried bean curd 2 tablets
- dried yellow flower appropriate amount
- fungus appropriate amount
- green vegetables 2 trees
- fans 1 handful
- eggs one
- pepper appropriate amount
- cumin appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- green garlic appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- chili noodles appropriate amount
- oil appropriate amount
- hot and sour
- cook
- an hour
- senior
Steps for Sian's little twig
1
The beef is immersed in fresh water for eight hours, so that blood is removed and water is changed several times。
2
You'll have ginger slices; onions cut。
3
Don't put any oil in the frying pan
4
Dried beef (clean blood) onions, ginger, smell。
5
There's no beef in the pot
6
Packs, peppers, fragrances (1:2) more fragrances。
7
Let's get out of here。
8
Scratch the bag with blood, sauce and fire for 40 minutes, and salt before the pot。
9
the roasted meat extracts the dried water, leaves it hanging in the mackerel and turns it on time. the whole process is called "lang"
10
• Prepare flour and dry yeast (one pound of noodles, three grams of yeast) with noodles and a group of noodles for 10 minutes。
11
Watching the hair does not have to be full, it is half. Scattered noodles into the right size, 4-6 copies。
12
each piece is then rounded, with a crutches and a cake of less than 1 cm thick. the base pot is about 3-4 minutes. on two sides, about eight or nine matures。
13
Get ready for the fried food。
14
good meat comes out for backup。
15
Cutting tomatoes; dry tofu strips; green slices; yellow slices; mussels。
16
The fans are soft with cold water, the garlic slash。
17
The baked pie is broken into small particles of about the size of a small finger, in a bowl。
18
Eggs in the bowl。
19
It's so hot that it's so hot, it's so hot。
20
tofu dry, yellow flowers, mussels and curds, tomatoes and green vegetables are cooked up fast。
21
The cooked food does not produce soup with a direct boiled meal, water (2:1) boils, and a little with fans。
22
There is no or no ester oil that can be put in a good dumpling with egg fluids and ester oils (the oil that is reprocessed while cooking meat)。Sian's little twig Make Tips
1. The purchased meat must be soaked in water for more than 8 hours; change the water frequently.
2. Stir-frying the meat in a wok is a must; the meat must be fried until dry to remove the bloody water.
3. You can use the same seasonings as you would for a regular stew when braising the meat; personally, I only use Sichuan pepper and fennel, but in larger amounts.
4. Fermenting dough can be tricky to master; for the first time, you can let a small portion rise first, then mix it with the rest of the unleavened dough.
5. Adding vinegar and stir-frying chili powder are crucial when cooking the buns. Fry the chili powder until fragrant, not burnt, and add the vinegar in just the right amount—slightly sour tastes better.
6. The fat is the oil that floats on top when boiling large marrow bones. If you don't have it, you can omit it.
7. The broth from cooking the meat is usually too oily to use directly, so you need to mix in some water. If you prefer it to be oilier, you can skip adding water.