I've been tearing up food
By VicentaLakin
There's a lot of tricks to do with a bowl of housework. For example, one, when cooking at home, it is hot, smokes, fires; two, it is recommended to buy a vegetable washing dehydrator, because the vegetables washed before cooking must be dried; three, vegetables must be boiled, and the gas stoves in the home are usually of limited fire power, and when you are fully ready, the dishes are soft; and four, finally, many new hands are busy, especially with a few minutes of short-fried, panicful cooking, etc. And don't learn to be a professional cook, because they're actually getting to the point where they can be fine with their eyes closed. The simplest way to do this is to get a bowl before you start firing, and then you'll have to switch the sauce together, except for the sauce that you have to put alone, and you'll have to do it once. It's better to control it."
Recipe Recommendations
- cabbage 400 grams
- pork belly 80 grams
- dried red pepper
- garlic cloves 3 petals
- ginger 1 small piece
- pepper 1 small pinch
- soy sauce 1 and a half tablespoon
- oyster sauce 1 and a half tablespoon
- oil chili 1/2 teaspoon
- vinegar 1 tablespoon
- sugar 1 teaspoon
- salt 1/2 teaspoon
- black pepper 1 teaspoon
- pepper oil 1/2 tablespoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for I've been tearing up food
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(b) The availability of key materials
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(b) Scavengers are torn with their hands into small pieces of washing, and are to be placed in a vegetable washing dehydrator with dry moisture
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Then cut the fragrances, the ginger and garlic, the dry pepper slices, and take a small bowl and mix it up
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(a) The boiler is oiled and hot, and the next bouquet of bouquets of meat is sprouts of small flames
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Then we add ginger garlic paste, dry peppers, peppers and fragrance
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(b) Scrambling of food under fire
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Putting in a fine-tuned sauce and evening it to soften the cabbage can turn off the fire
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A proper amount of pepper oil to flatten before a boiler。
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Done. There's no problem with the taste because the sauce is set in advance. Just watch out for the fire and the crumbs。I've been tearing up food Make Tips
1. Add a small amount of pork belly and stir-fry over low heat to render the lard; this makes the dish less greasy and adds aroma.
2. As always, drain the vegetables thoroughly; remember to stir-fry with hot oil over high heat.