Kyo-su curry
By VicentaLakin
Kyouta meat is a fragrance of Han, which belongs to Beijing. It's sweet and sweet, it's fragrance and unique. Choosing pork as a staple, supported by mayonnaise or sweet pasta and other spices, made of "soy-blow" from one of the northern special cooking techniques. They are eaten with onion, tofu skin, etc。
Recipe Recommendations
- pork loin appropriate amount
- green onions appropriate amount
- cucumber appropriate amount
- tofu skin appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- vegetable oil appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
Steps for Kyo-su curry
1
Cut the pig's ridge into meat. It'll be better if it freezes in the fridge。
2
A large spoon of raw smoke, two large spoons of wine, one small spoon of white pepper powder, one large spoon of vegetable oil and two large spoons of starch mixed up for 20 minutes。
3
Tofu is cut into large squares, soaked in hot water for a while。
4
Slice the onions into thin threads and put them on the plate。
5
The cucumber goes to the skin and it's thin。
6
Take a bowl of two large spoons of sweet pasta, a proper amount of cold water, a small spoon of old smoke, a small spoon of chicken, a small spoon of sugar, and a large spoon of perfume。
7
Heated boilers are added to vegetable oil, and the salted raisins are fried until the color changes。
8
Add a little bit of vegetable oil and pour sweet sauce into the pot and make a little fire。
9
When the sauce bubbles up, it drops into the spinal cortex, so that the sauce is evenly wrapped on it。
10
Pork silks are placed in a plate with onions, which are then plattered with tofu skins and cucumber silk。
11
Completed Chart
12
Completed ChartKyo-su curry Make Tips
One, the raisins follow the raisins and cut as thin as possible. 2. Sweet noodles is salty and no more salt. It is not necessary to have enough water to make the sauce, otherwise the pig's raisins will be too thin to fit in。