It's boncha
By VicentaLakin
As a northerner who has been living in the South for eight years, most of the spring festivals are in the South and are very fond of food from the South. The documentary " New Year on the tip of the tongue " was shown in a cinema a few days ago, and only eight people went to watch it, but I still liked it. The film described how the people of the whole country celebrated it with special foods, among them Hong Kong Won-lang ' s brand of boncha, which is a feature and a tradition in the South, as well as different places. Last year, for the first time, I made a pot of food, and this year I'm here to try it, and of course I can't compare it to the chef, and the styles are still the same, and there's a change in approach, and there's a little bit of it。
Recipe Recommendations
- pork belly 750 grams
- chicken half a
- Longli Fish Fillet 500 grams
- shrimp 200 grams
- oysters 200 grams
- squid art. 1
- mushrooms 6 rats
- pork stuffing 100 grams
- white radish 1 piece
- oil gluten 3 tablets
- soy sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- ginger slices appropriate amount
- garlic appropriate amount
- octagonal three
- cinnamon a
- brown sugar appropriate amount
- vegetable oil appropriate amount
- Salt-roasted chicken powder 1 bag
- black pepper appropriate amount
- tapioca starch 2 tablespoons
- egg white one
- tempura flour appropriate amount
- cooking wine appropriate amount
- egg yolk one
- corn starch appropriate amount
- diced green onion appropriate amount
- spiced powder appropriate amount
- SUFU appropriate amount
Steps for It's boncha
1
Five flowers and water
2
One cup of tea, one spoon, one spoon of salt, three spoons of milk for half an hour。
3
When it's ready, fry it with a little vegetable oil。
4
In the pot, three garlic, three cents, six ginger slices, one guacamole, one tea spoon, one spoon, and 20 minutes to boil。
5
Sliced meat, placed in boiled sauce, burned in the fire, added a yellow sugar, a piece of rotten milk, and turned the fire。
6
It's so thick, taste it and see if it's salinized that you can get a bowl of soup out of the middle。
7
The chicken is salted for half an hour. I use a small bag, about 100 grams. I can make 750 grams of chicken. I use it。
8
You can also use a chicken if you have a large family. Press the switch。
9
When you jump, turn the chicken over, press it and jump again. Sometimes, when it's hot, you can't cook, and you can wait a few minutes before pressing。
10
Get ready for chicken。
11
Fish tablets are washed, cut with a knife on the back, and then you can shave and come out with fish。
12
A well-made fish omelet squeezes out extra water with gauze。
13
Add an egg cleaner, a spoonful of black pepper, a spoonful of salt, to stir it up。14
Add two spoons of cassava sodium and keep mixing, preferably with an eggbeater。
15
Finally white and white。
16
The fire opens up the water, turns the fire, drops the fish, makes round shapes with a tiger's mouth or spoon
17
Cook back up。
18
The mushrooms cut the flowers and wash the spare。
19
And the pasta squirt. Noodles are soft enough to absorb the smell。
20
100 grams of pork with an appropriate amount of onions, half a spoon of raw, half a spoon of salt, one spoon of starch (which can be converted to water starch with a little less water) and half a spoon of fragrance。
21
The mushrooms put some powder on them and put the meat in them。
22
We'll fry it with a little oil。
23
Squid cutters。
24
The hot water is a one-minute roll. Otherwise the taste is bad。
25
Shrimp goes to shrimp wires, shrimp swabs, shrimp pistols, and picks them up with a little wine for 10 minutes。
26
Pelican wash, one egg yolk, one spoonful of starch, one tea spoon of salt for half an hour。
27
A hundred grams with 160 grams of water to the ground。
28
Vegetable oil is in the pot, 60-70% heat is burned, shrimps are covered up in the sky, and they'd better blow up to the skin。
29
tar. Take the oil with the suction paper。
30
It's the same thing with the storks. I bought it a little small, but it was delicious
31
White carrots go to the leather roller, they're ripe, they take more than half an hour, they're hard to get, or they smell. The tar's back up。
32
Plot, bottom radish, and then noodle。
33
Squid。
34
Pork, at which point a spoonful of halogen soup can be poured with salted chickens and fishballs, fried storks, shrimp, mushrooms. When you're eating, you get a whole bowl of juice and you get ready to eat。It's boncha Make Tips
This is also the case of nine of the screenbaskets in the film, which are called the southern milk pork, the yellow chicken, the gold platinum, hand-pumping fish balls, mushrooms, shrimp fried, mackerel, radish, squid and pig skin。