I'll cook it in Guandong

By VicentaLakin

I'll cook it in Guandong
It's cold, it's cold, it's cold, it's hot, it's eating the pot, it's cooking. Light, soft, full of soup, young and old. I didn't follow the "textbook" in Kandong, and I replaced it with rice。

Recipe Recommendations

  • mushrooms 7 or 8
  • white radish 1 piece
  • carrots half a
  • tofu halves
  • gluten several
  • kelp knot several
  • meat
  • Hymie 1 small
  • ginger slices a little
  • Apple half a
  • salt appropriate amount
  • soy sauce appropriate amount
  • Jiang appropriate amount
  • onion appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • shisanxiang appropriate amount
  • edible oil appropriate amount

Steps for I'll cook it in Guandong

  • 1
    The mushrooms and the seameat bubble early, so the water can go into the soup. Medium
  • 2
    I bought large seaweeds, bubbling, tofu-based tofu
  • 3
    Blanche
  • 4
    Carrot cutter
  • 5
    The sea lace is bound to the sea lace
  • 6
    Tofu cuts the irregular mass, makes a little bit of cake, doesn't put oil in it, it's just a stylist
  • 7
    It's just a two-faced yellow
  • 8
    Then I'll make a faceball
  • 9
    Put the meat on the table
  • 10
    Put it in the noodle band
  • 11
    Add enough water to the pot, put in mushrooms, rice, ginger chips, apples
  • 12
    We'll have white radish on the pot for about half an hour
  • 13
    Then we'll put the knots on, and we'll cook for about half an hour
  • 14
    Go down to the carrots and tofu, with the raw and salt
  • 15
    About 20 minutes after the stew, all the material was recovered
  • 16
    It's in the casserole. Hemi, ginger, and so on
  • 17
    It's about 10 minutes to start the pot
  • 18
    I've got a cones in the casserole
  • 19
    If you want to eat hotter, heat up the casserole a little bit
  • 20
    Two meters of rice and wheat

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