Desktop halogen rice
By VicentaLakin
The meat-eating child knows that five flowers are the best drop of meat. Especially with platinum drops. The most classic of the practices is red meat and halogen. Of these, halogen rice is famous for its desktop. I think there's a big difference between the two trees, but there's only red onions in the halogen of halogen rice. Red onions are a sauce made after blowing up red onions. Speaking of red onions, I remember the last time I went to the door. I remember eating fishballs, noodles, stuff like that in soup! It's called a perfume! When he came back, he said he wanted to buy some red onions, and he forgot. To this day, I feel sorry for the fact that I found "Red Onion" in my hair after all I've been looking for. The main ingredient in the sauce is onions, and then plant oil and spices. I think there's something like the last onion oil, except that it finally mixed the oil with the onion. I'm glad you brought back a bottle. Well, it's a traditional way to make a halogen meal
Recipe Recommendations
- Pork belly with skin 500G
- dried mushrooms appropriate amount
- laojiang a large piece
- garlic
- small green vegetables appropriate amount
- eggs appropriate amount
- rice appropriate amount
- red onion sauce two tablespoons
- soy sauce 30ML
- soy sauce 10ml
- huadiao 30ML
- rock sugar 10g
- salt
- spiced powder a little
- edible oil little bit
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Desktop halogen rice
1
- Prepare food, pick fresh and have a more balanced distribution of weight2
Get the dry mushrooms, ginger, garlic
3
Dry mushrooms are cleaned up early and a proper amount of bubble hair is removed
4
five flowers of meat are washed clean, the surface is drained and cut to about 1 cm of plum
5
(a) Scratch a strip or ding after the twig, ginger a big slice and garlic a cut after the twig
6
A small amount of oil in the pot, a little bit of it, the main effect of which will be a twirling pot, followed by a bouquet of meat, and a fire of fire
7
The fragrance of the fragrance is basically dried up and when oil begins to come out, the ginger and garlic paste are added, the medium and small fire continues to boil, the aroma of the ginger garlic is blown out, and the fragrance of the fragrance is yellow
8
(b) Add wine, raw and old, and evenly folded
9
I'm not sure if I'm going to do this
10
Added to the sedimented mushroom water, the amount of water is enough. If not enough, replace it with hot water
11
Add red onion sauce
12
Add five fragrances
13
(b) Add ice sugar, boil the fire, put a lid on it and turn it down, and cook it slowly for about an hour
14
When the stew is made, an additional pot is set up, the eggs are washed and the water is cold, the fire boils for three to five minutes, then the fire is shut down, the eggs are immersed in cold water, then the eggs are cooled and the eggs are stripped off
15
The stew lasted up to 40 minutes, and the cap tasted, adding a proper amount of salt to its own taste, and then continued to boil. At the end of the stew, the eggs are added to cover the eggs, helping them taste everywhere
16
The fire keeps blowing up and collecting the juice to its liking
17
Another pot of fresh water, which boils and boils, and then drys the water after cold water. And fill the plate with rice, and pour the halogen on the rice, and pour on the soup, and the eggs cut half open and put them in the plate, and then put them on the dried vegetables, and eat