Kyo-su curry
By VicentaLakin
The kyo sauce is my home food from childhood. Because of a mother who is a cook, she's been a very picky taste since childhood. This dish is one of my mother's many specialty dishes, and I'm tired of eating it. It's been done through mother's oral proceedings, and it's been tested several times, and we have this recipe today. When you're at home, the raisins are saltless bean peels. Take a bean peel with a little bit of onion and a little bit of veal wrapped in sauce, mixed in with a smooth fragrance of onion and sauce. Too bad I can't buy bean peels here, not even Asian supermarkets, but meat and onion with rice, but it tastes good。
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- simple
Steps for Kyo-su curry
1
The onions and the ginger dooches. Take a little onion and put all the ginger in the bowl and add a little hot water to make ginger。
2
The rest of the onion is covered in chalk. I didn't find my onion in half green and white until I issued the recipe. I'm not sure
3
Let's dry the ginger onions while treating the ridges. Cut it into thin silk, join the raw, wine, salt and a tea spoon of ginger, scratch it for 20 minutes. And then we're gonna have to go with the powder
4
Sweet noodles diluted with a spoonful of ginger onion
5
It's pouring oil in the pot
6
When the silk changes, it blooms
7
Get back in the pot, pour in a little bit of oil, drop in a thin, sweet sauce. Down
8
Join the silk
9
When the raisins are completely wrapped in sauce, you can make a potKyo-su curry Make Tips
For the sweet bean sauce, I use Lee Kum Kee's Peking Duck Sauce. It's the only kind I can buy, so I have no choice. This Peking Duck Sauce is very sweet, so I didn't add any sugar. If the bean sauce isn't very sweet, you will need to add some extra sugar, as this dish is meant to be on the sweeter side overall. If you have white tofu skin (not the fried kind), that would be even better; in restaurants, it is always served with tofu skin. I couldn't buy any here, so I omitted it.