Snow gravy
By VicentaLakin
There's no substitute for the taste of snow, but because of the presence of nitrite, there's less and less chance of eating it
Recipe Recommendations
- Potherb mustard pickles 150 grams
- Jing Rou 50 grams
- bamboo shoots 1 piece
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Snow gravy
1
Prepare the raw materials。
2
Bamboos, the flesh is cut in silk。
3
Cracked silk with salt, chicken, wine, starch pickers for about 10 minutes。
4
Onion onions。
5
Snow dish washes dry moisture once。
6
Put some salt in the boiler and burn the silk for about 10 seconds。
7
Hot pots of cold oil, acne onions, and twirl。
8
I'll add the hot silk。
9
A little bit of white sugar。
10
Three or four minutes with a little water on it。
11
The salty veal of snow is on。Snow gravy Make Tips
1. Rinsing the preserved potherb mustard once can remove some of the nitrites.
2. Blanching bamboo shoots in boiling water can remove oxalic acid.
3. No additional salt is needed for seasoning; the saltiness of the pickled vegetables is sufficient.