Shusha

By VicentaLakin

Shusha
The salsa was delicious in Southeast Asia, and I first ate salsa at a Singapore friend's house, and I heard that we all liked it, so he went to his house a few times to entertain us with salsa, and then I learned to cook it myself. It's almost the same thing with food, but I've added a lot of chili and sauerkraut, and of course it works better。

Recipe Recommendations

  • Fujian oil noodles 1000 grams
  • Laksa Sauce 100 grams
  • shrimp 200 grams
  • bean curd puff 200 grams
  • coconut milk 1 can of
  • olive oil appropriate amount
  • bean sprouts appropriate amount
  • citronella 1 piece
  • Zanthoxylum japonica of 2
  • salt appropriate amount

Steps for Shusha

  • 1
    Prepare the food: (I can't remember the shrimps) Fork paste, soybean sprouts, soybean sprouts, sauerkraut, small finger peppers, salsa, coconut milk。
  • 2
    The water boils up the bean sprouts。
  • 3
    And then we'll squirt the tofu。
  • 4
    And then we'll make the oil。
  • 5
    It's a good time to put the sprouts in the bowl。
  • 6
    Another pot of hot oil was poured into a suitable amount of olive oil and put in a small blast of pepper and fragrance。
  • 7
    Add salsa and mix it evenly。
  • 8
    Influencing a proper quantity of salt, which is then boiled into a suitable quantity of water。
  • 9
    Join the prawn。
  • 10
    Pour the coconut milk。
  • 11
    Finally, tofu bubbles are boiled to make it taste, and the fire is out。
  • 12
    I'm going to have to feed the soup in a bowl full of noodles。

    • Shusha Make Tips

    1. Fu Jian paste is best watered before cooking. Tofu bubbles can also be removed from some of the oil because of the fried water. The addition of the toilet and the peppers will add to the food. 4 and the sauce depends on the population. 5 and coconut milk is necessary。

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