The gravy of gold and garlic venom
By VicentaLakin
I want to continue to introduce you to the family of work. The bean and garlic are the Kwok Deo-chun and Quil-yung of the cuisine, up to the crumbs and down to the scavengers. It's also a very common cuisine。
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Steps for The gravy of gold and garlic venom
1
First, let's look at the material and the main instruments used。
2
The soybeans were immersed with cold water for five minutes and then over twice。
3
Put it in the crush, grind it。
4
Add white sugar, wine and oil, evenly mixed。
5
Scratch the bean sauce into the big bowl。
6
It mixes the raw garlic, garlic and ribs evenly, wraps them together with a membranes, and places them in the fridge for at least 15 minutes (more effective overnight)。
7
After removal from the fridge, appropriate amounts of flour and soy oil are inserted and evenly mixed。
8
On the bottom of the voltage, I've chosen the pig's intestines
9
After the boiler is burned, the fire will be evaporated for 6-8 minutes. Depending on the size of the fire, the size of the ribs is thin and permeableThe gravy of gold and garlic venom Make Tips
This presentation of cooking tools is very common in Western kitchens and has a very effective and environmentally friendly effect on the transfer of sauce/meat between containers. The effect is to refer to step 5. 2. Unlike the acoustic/cupuncture ribs, the evaporated ribs must be slender, have more bones than meat and cut to the best of the 1.5 cm square. If it's from the selection, it's best to use "aeroplane platoon". 3. The reason I last released the soy oil and powder was that I had to let the taste enter the meat and then lock it and the gravy with the powder and oil and raise the taste. 4. Vapouring ribs are highly efficient, so that at one time only one layer is laid inside the plate and there is a better gap between meat and meat。