Garlic white meat
By VicentaLakin
What we're trying to do today is a very classic cold dish -- garlic and white meat. When you eat outside, it looks like you've cooked the meat and cut it into thin slices, and then you've got a saucer, but the more simple it looks, the harder it is to do it. Today I'm going to analyze some of the highlights of garlic。
Recipe Recommendations
- Five flowers with skin 200g
- cucumber a
- spices appropriate amount
- garlic appropriate amount
- onion appropriate amount
- balsamic vinegar appropriate amount
- oil chili appropriate amount
- pepper noodles appropriate amount
- rock sugar appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Garlic white meat
1
Meat wash. In cold water, two cents of cinnamon, a small piece of cinnamon, three slices of fragrance, a small set of fragrance, twenty peppers, a proper amount of ginger onions, and a little wine. It's better to boil up to the water, leave the fumigation behind, turn off the fire (maintenance). Get out of the dry. That's the first point. It's not simple cooking. The meat that's made doesn't taste like anything, and it's not boring
2
When you cook, you do other preparatory work. Take a small pot and add soy sauce (beans sauce, mushroom sauce, etc.), but not raw, ice sugar, eight-point cinnamon leaf, as in graphics. It'll be done when it's a little thick and fragrance. That's the second point of garlic. It's very important! It's a mixture of fragrances, and it's salty and sweet, and it's got the same color and meat
3
A little bit of salt, a little bit of flavor and a little twice as much chicken as salt, as much sugar and as much as salt, as much pepper paste and a little bit of chicken (see also the human flavor), a little bit of soy sauce, broth, vinegar, garlic (a little bit more) and finally a third point -- the spicy oil that you've been teaching a few days ago, evenly mixed with onion flowers
4
The cucumbers are cut to the bottom of the bowl, then the cold meat is cut to the thin (the thinr, the better, the better) and there is a clean plate so that the bacteria don't eat the diarrhea. The edges of an irregular mat are down below, and the rest are put up in the shape of a picture, or in the middle of it with onions or cucumber silk。
5
Almost had three bowls of rice at noon. It really tasted good. It's a stale, lean, garlicy, spicy。Garlic white meat Make Tips
Having these three points means there's no more secrets in front of you。