Rhodish and gravy
By VicentaLakin
The radish gravy is a fragrance of the Han family, belonging to the pickle department. The beautiful radish is colourful, smouldered, thick meat, fragrance, salty, fragrance, fragrance and tasteful, which is commonly referred to as “colour, incense, sweet, soft, fresh” and has the natural sweet taste of fresh radish, and a sense of return。
Recipe Recommendations
- bacon appropriate amount
- Tea oil bacon and spicy sauce appropriate amount
- green pepper appropriate amount
- Garlic seeds appropriate amount
- cooking wine appropriate amount
- dried radish appropriate amount
- chaotianjiao appropriate amount
- garlic leaves appropriate amount
- soy sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Rhodish and gravy
1
The material for the cooking
2
Slice slices, radish dry in cold water for 10 minutes, dry water, cuttin。
3
Garlic slices, garlic cut three petals, pepper cut the end, pepper cut the circle。
4
Burn a pot of pot of water, gravy。
5
Hot pots pour oil, garlic fragrances, gravy rolls out。
6
Add radish, chili, chili, tea sauce, wine, old smoke, garlic leaves, fire, plate complete。
7
Production completedRhodish and gravy Make Tips
Rhoddeen needs a 10-minute cold water to sow the gravy, and the gravy under cold water to stir up the heat and filter out the extra salt more quickly。