Big Platoon
By VicentaLakin
It's not like I'm in love with food in my lifetime. It's not romantic, but it's so romantic in my eyes. Ten years ago, I worked in Zhengzhou and earned hundreds of dollars a month. It's more economical to eat, and it's only a two-dollar noodle. It was like eating a big steak, but it cost me $5 for a bowl of big noodles, which is too expensive for me. My old Lee used to make excuses for eating a big steak, and when he came up on his face he said he didn't want to eat it, and then I'd have another big one coming out of my bowl. Every time he says he's wasted money, he's got a good heart. Who knows his little tricks. The time has passed, prices have risen, and no more than $120 is available. But it doesn't taste like it was. I'll always make a big line at home to remember the smell of the year。
Recipe Recommendations
- da Pai 4 pieces
- Salt and bittern tofu a
- sauerkraut 150 grams
- lettuce 2 trees
- fried peanuts 50 grams
- noodles 500 grams
- Weijixian soy sauce 2 tablespoons
- cooking wine 1 tablespoon
- salt 5 grams
- rock sugar a small piece
- onion of 5
- sweet potato starch 30 grams
- octagonal a grain of
- cinnamon 3 grams
- egg white one
- ginger 2 tablets
- vegetable oil 200 grams
- broth appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Big Platoon
1
The two sides of the line were washed loose with a knife。
2
And with the scepter, it continues to be double the size of the original row。
3
It tastes like soy sauce, wine, salt in a big row for about 30 minutes。
4
Cut the yogurt。
5
Let's fire the sour sauce。
6
Large amounts of salt-cracked discharges into 30 grams of melon starch, smoothing and continuing to be salted for 20 minutes, allowing for a few more rows to be caught in the middle, which would result in smaller rows。
7
Heat the pot, put it in a proper quantity of oil, and pour the salt into the frying pan, and fix it。
8
It's a small yellow blow to the surface. It's about a minute. Remember, fire is not too big。
9
Tofu slices were dropped into the oil pan and blown up to a little yellow before they were recovered。
10
The oil in the pot pours out, leaves some bottom oil, puts onions, ginger, centipedes and cinnamon into the pot, and the little flamingy smells。
11
Put in a proper amount of water to burn. Put in a little ice cream。
12
Put the tofu and the steak in the pot because I'm making noodles and I like more halogen. So there's more water. There's a lot of flooding. If only it was red-hot, it wouldn't be so much water. Try some salt and soy sauce. Fire halogen to large rows can easily be inserted with chopsticks. It took me about 20 minutes。
13
Another pot, a pot of water. Put some salt in it, put the noodles in it, cook it。
14
Put a proper amount of soup in the bowl。
15
Get the noodles in the bowl. The cabbage is burned in the bowl。
16
Take a spoonful of soup, pour it in the bowl, put some fried peanut rice, a little sour, a few tofus, a big steak, a proper amount of onion flowers, and a bowl of fragrance squirt。Big Platoon Make Tips
I think the pork chops turn out more tender if you coat them with sweet potato starch. If you don't have any, you can use other types of starch, but make sure each chop is evenly coated and that the frying time is slightly shortened. The tofu in the recipe can be swapped for quail eggs, chicken eggs, dried tofu, and so on. There are no limitations, so feel free to do as you like. The recipe is for four servings of pork chop noodles, so you can adjust the quantities to suit your needs.