Kyo-su curry
By VicentaLakin
The kyo sauce is a fragrance of the Han people, either northeast or 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. Eating is made of onions and decorated skins, and the taste is sweet and salty, the sauce is rich and the flavor is unique。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Kyo-su curry
1
piggy spinal 160g. quite even silk, adding 3 g sugar, 1 g salt, 8 g wine, adding a few drops of ginger accelerator and a little white pepper pickle to make the meat soft. i'm using frozen spinal meat, because it's easy to cut it into a single piece of fine silk。2
after softening the meatline, half of the egg rinse was added, with a few more scratches in the hand, with an average of 2g corn starch and 5g edible oil。3
A big bean skin in the pot。4
It's dry, dry, half-cut, and it's covered with carrots, cucumbers, white onions, and tight. Note that the interface is kept above the edge of the panel。5
Slash into a small section about two centimetres wide。6
Carefully around the plate. If you look carefully, you'll find the top half of the disc in the wrong place! The second half of the interface is located in the right location, and the interface is below, so it is not easy to disperse with chopsticks。7
the hot pot is cold, a little more, about 30 g. the oil warms up to 4 or 5%, the salted silk goes down, the silk goes out fast, and it comes out white。8
Handle the extra grease with a leak。9
one and a half spoons of sweet pasta, plus 10 g sugar, one spoon of raw, two spoons of wine, two spoons of water. you can try it, and then you can modify the ingredients according to how much the meat is。10
When a small spoon of oil is put in the pot, when the oil is hot and pours into the sauce, the fire, the skating sauce with shovels, a little bit of stickyness, it's going to fall out of the fire quickly, so that every piece of meat is wrapped in the sauce, and it leaves the fire。11
Out of the pan。