Lotus pops
By VicentaLakin
The Lotus Pop-Turch is a Northeast dish adapted on the basis of the Kyoyo sauce, which is a special feature of the northeast ' s taste for pickles, as well as the nutrition and health of the south. It's beautiful, it's beautiful. It's the rhythm that people want to eat。
Recipe Recommendations
- pork tenderloin 4 two
- dried tofu 1 bunk
- chives 6 pieces
- sandwich a
- coriander 2 trees
- red pepper one
- Xiangqi sauce
- MSG half a spoonful
- white sugar half a spoonful
- salad oil a spoonful
- green onion appropriate amount
- cornflour appropriate amount
Steps for Lotus pops
1
First step is to split dry tofu into two2
Then the onions, the peppers, the hams, the onions were cut into strips of dry tofu3
Tilt about three centimetres of thickness, cut the pallet and put the remaining edge in the middle of the pallet4
Sliced silk wine, made of 13 pickles, then mixed it with the powder5
The boiler is oiled, about four layers of the heat are put in the line, and then the oil, onions, 13 fragrances, fragrances are put into the pot with a proper amount of water, in the sauce, in the fragrance, in the flavor, in the sugar, in the sauce, in the taste, in the taste, in the powder, in the oil. Just load the plate with the dishes。