Goryet
By VicentaLakin
A penetrating box of green jewels, the plain appearance of which hides beauty. It's like a simple little day, simple and rich. Photo by By: A Taser with a double-covered pot recommended by Taiwan's Tasty Magazine
Recipe Recommendations
- the minced pork 300g
- shredded carrot 50g
- diced onion 75g
- cabbage 1
- bonito stick 15g
- dried fish 25g
- Khumbu
- spiced powder 1 tsp
- salt appropriate amount
- cooking wine 1/2 tsp of
- Light soy sauce 2 tsp
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Goryet
1
The wood and small fish are dryed into tea bags, placed in pots, then placed in washed Qubs, poured into more than a half of the water, covered in a pan and boiled with fresh sauce and salt, out of fire, and provided with spares。2
Piggy corsets, carrots and onions are placed in a mix, with five fragrances, wines, salt, sticky bands with their hands, skin membranes, cooled in the fridge, and spare。3
An additional pot of rolling water is boiled, the heart of the Goliath is cut out, the whole one is burned in the boiling pot, and it turns up and down, and when the leaves can be stripped off, they are removed from the fire, and six to eight pieces are removed and the harder leaves are removed。4
Take out the cold meat pie, wrap a large spoon inside the crotch, and roll it around。5
Put the Gori rolls in the first stage of the boiler, cover them with double pans, put them on the fire and boil them in the fire, and turn off the fire and boil them for five minutes, so that they can taste them with hot food (with green mustard and medieval food)。Goryet Make Tips
Through the double-covered pan cap, the nutrients and moisture of the food are preserved. Step 3 is to thin up the hot garnets so that the garley rolls are easily rolled up. The amount of the sauce must be covered with the curry to make it taste good。