Kyo-su curry
By VicentaLakin
Have you seen a food survey that says what Chinese people like most? The second place is "Kyosa" gravy, and you can see that there's more to this dish. We can make classic dishes at home today
Recipe Recommendations
- tenderloin 500G
- tofu skin appropriate amount
- cucumber appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- eggs one
- sweet sauce 5 scoops
- soy sauce 2 tablespoons
- ketchup 2 tablespoons
- sugar 10g
- salty and sweet
- explosion
- half an hour
- ordinary
Steps for Kyo-su curry
1
food preparation: ribbon: 500 g, white pepper: appropriate quantity, wine: appropriate quantity, salt: appropriate quantity, eggs: one, sweet noodle: five spoons, sauce: two spoons, ketchup: two spoons, sugar: 10 g. it's going to wash clean ribs, cut them off, add a little salt, white peppers, and pickle。
2
Preparation of food: tofu skin: appropriate. The tofu skin is cleaned clean and cut into medium-sized tablets for 5 minutes. After removal, soak in cold water to protect the bean skin from drying。
3
Preparation of food: cucumbers: Quantities, onions: Quantities, ginger: Quantities。
4
Onions, ginger cut into silk water。
5
After all the preparatory work has been done, the pre-finished silk has been matched by an egg and a proper amount of dry starch。
6
It's pouring oil in the pot, and 50% of it's hot in the filament. Don't rush into the boiler when the raisins break out, and the slurry that hangs is fixed a little, and then flips, so it doesn't get out. The silk is made white, which means it's at least eight years old. Get the controlled oil back。
7
Put cucumbers, onions cut。
8
to a bowl of juice. five spoons of sweet pasta, two spoons of ketchup (the addition of ketchup will keep the red colour of the finished product bright and for the purpose of fragrance), soy sauce: two spoons, sugar: 10 g, salt: a little bit. (we have salted the paste when it's salted, and sweet paste is salty, so salt is reduced at this time)
9
A little bottom oil is poured into the pot, and when it is hot, it pours into a bowl of juice, and then a proper amount of ginger onions is poured into it, the fire is set open, the fire is turned, and it is prepared, and the shovels are used unstoppably to prevent the making of the pot。
10
When the sauce becomes sticky, the meat is poured into the water, which is quickly turned over to the sauce and evenly wrapped in it, and a small amount of water starch is poured. And when the fire is shut down, it will be poured into perfume and a little white sesame。
11
Before eating, the bean skin is removed from the water and the water is dried up. Take a piece of bean skin with a proper amount of meat, cucumber, onion。
12
To wrap up the bean skin and tie it up, not only does it look beautiful, but it also adds fragrance to it。
13
Kyoyo sauce is a fragrance of the Han people's famous dish, made from a northern culinary choreography。
14
It's salty, it's sour, it's delicious。
15
Try itKyo-su curry Make Tips
1. Be sure to wash and heat store-bought tofu skin. Pay extra attention to food hygiene, especially in hot weather.
2. Adding ketchup to the sauce can give the finished dish a glossy red color rather than a dull one, and also helps enhance the flavor.
3. Do not add too much starch slurry before removing from the pot, to avoid the sauce becoming too thick and heavy.