Disturbing
By VicentaLakin
Qin is at the end of the month。
Recipe Recommendations
- cornmeal 3 parts
- flour 1 part
- tomatoes one
- leek appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- garlic appropriate amount
- Oil poured chili appropriate amount
- pepper appropriate amount
- diced cabbage appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Disturbing
1
When the water turns, the fire turns, the hand grabs the edges of the corn and causes the flour to fall into the pot, and then the flour drops into a third of the corn, so that it does not form the creeps of the corn, and then it stirs in one direction for about 15 minutes。
2
The pasta will continue to be thicker and more powerful, and it will continue to be needed for a few minutes until the ceasefire can hold chopsticks or spoons, so that it will not be left with the heat, which will be put down a little later in order to level it down in the shallow disc of squares。
3
Get the garlic, the garlic, the tomatoes and the herb. Pick a hotter chili-cheek backup。
4
The hot pot is so hot that it's fragranced into the paprika coil, and then into the tomatoes it's a little red oiled, and then it's soaked with cabbage, half vinegar and boiled with water. A small amount of sugar and salt will be added to the pot and the other half of the vinegar will be poured and the fire will be turned off when boiled。
5
Garbage is oily and spares are made when it changes colour. Once the swirling tablets are cooled, sour soup is poured into the bowl with a knife, garlic is pumped into the mud, some pickles are poured into the spicy spics, and a bowl of sour smelts is done。Disturbing Make Tips
1. Line the plate with a piece of plastic wrap before putting the Jiaotuan in; this makes subsequent handling much cleaner and more convenient.
2. Authentic Shaanxi Jiaotuan requires Jiangshui soup, but in areas where it is generally unavailable, the sour soup mentioned above can be used as a substitute.
3. This dish is actually about the blend of textures. On its own, neither the sour soup nor the Jiaotuan is particularly special, but when mixed, the taste in the mouth is unique. The soft, sticky texture of the cornmeal balances the sour and spiciness of the soup, stimulating the appetite irresistibly.