Hao Tong
By VicentaLakin
THE CHINESE DOCTOR SAYS THAT FIVE COLOURS AND FIVE COLOURS OF FOOD FEED PEOPLE SEPARATELY. GREEN LIVER, RED HEART, YELLOW SPLEEN, WHITE PULMONARY, BLACK KIDNEY. THIS DISH IS A GOOD FOOD. IT'S A FRESH AND REFRESHING POT ROAST. WHAT MAKES THE TA ENTRANCE SO FRAGRANCE? I HAVE A SECRET WEAPON
Recipe Recommendations
- broccoli appropriate amount
- snow peas appropriate amount
- lotus root appropriate amount
- celery appropriate amount
- carrots appropriate amount
- sweet idol appropriate amount
- Tremella appropriate amount
- black fungus appropriate amount
- cauliflower appropriate amount
- peanuts appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Hao Tong
1
Preparation of food: peanut rice: an appropriate amount. Insulated peanut rice with warm water. We can do this the night before, and after a night of soaking, peanut rice is filled with water, fresh enough to boil it, dry it up, and spare it。
2
Preparation of food: silver ear: right, black moor: right, vegetable: right. The silver ear and the black-muck ear are blown out and washed to the roots. I'm going to make it a little wash。
3
Food preparation: Quantities, Dutch beans: Quantities, Lotus: Quantities, celery: Quantities, carrots: Quantities, sweet peas: Quantities, Quantities, all vegetables selected for cleaning and cutting。
4
Preparation of food: Onions: right amount, ginger: right amount, peppers: right amount, vanilla: right amount, eight angles: right amount, perfume: right amount, salt: right amount, onions: right amount。
5
Silver ears, black wood ears are hot, cold and dry water is kept。
6
Sweet beans, Dutch beans are hot, cold and dry water is available。
7
Celery is hot, cold and dry water is available。
8
Vegetables, broccoli are hot, cold and dry water is available。
9
Carrots are hot, cold, dry water spare。
10
It's hot, cold, dry water. The order of the hot food is based on the principle of shallowness and deepness, and the lichen has a bit of slime when it is hot, so at the end. Every time it's hot, it waits for the water to run and then it's put in the food。
11
Fry oil. Oil is the secret weapon that makes this dish fragrance. Oil in the pot, a little more. And when the oil is hot, it pours leaves, eight horns, and peppers, and onignon, and it is slowly set in fire, and no fire, lest it be blown up. In the course of the blast, the shovels are constantly rolled to ensure that the spices are equally heated. This is how the spice tastes slowly into the oil。
12
When the spice color turns yellow, the fire closes. Get the spices out and throw them away。
13
Refill the pot, pour it into the oil that we just blew up. After the oil heat, we pour into the pot all the food that runs the dry water, because all the food has been hot before, so it should not take too long. After salting, the fire was flat. Just get in the perfume, and then we'll have a plate。
14
Tastes clear and clear。
15
Colors are beautiful。
16
As full of spring。
17
Cutting off a period of time and running into the moon
18
Play a little fragrance
19
The beautiful music is right next to me。
20
It's time for spring。Hao Tong Make Tips
1. In addition to the above vegetables, food products such as pharmacists and platinum can be added. 2. It is best to change water once in the middle of the heat so that it is cleaner and the colour of the food is more beautiful. The order of the hot food is based on the principle of shallowness and deepness, and the lichen has a bit of slime when it is hot, so at the end. Every time it's hot, it waits for the water to run and then it's put in the food. 3. Precipitated foods must be overcooled with cold water, so that vegetables can be colored and tasted better. 4. Since all the food items have been scalded before us, it is not appropriate to have too long to be fired。