Pineapple grunt
By VicentaLakin
Pineapple is so sweet, it's like a lot of ladies and kids. The flavor is sweet in the acid, and the meat must be thin and squirted. The most greasy fire, qualified by the absence of half a drop of gravy from the bottom, is an easy dish to learn. But having some little tricks can help us to master the skills and succeed in making this delicious meal. It's best to blow up twice if it's fresh. Once the first blow is done, the controlled oil is recovered, and the hot pot is burned again, so that the crumbs of the ribs are assured. In addition, when the vinegar is boiled, the juice is boiled in thick, then the fried spinal corset is evenly mixed, so that the vinegar is wrapped in the skin of the material without destroying its palate。
Recipe Recommendations
- pork tenderloin appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- eggs appropriate amount
- salt appropriate amount
- ketchup appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- white pepper appropriate amount
- starch appropriate amount
- flour appropriate amount
- vegetable oil appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- sweet and sour
- burn
- half an hour
- ordinary
Steps for Pineapple grunt
1
The ridge is thickened, and the back of the knife is evenly struck。2
Cutting into smaller pieces larger than the thumb finger nails, adding ginger chips, a little salt, raw smoke, wine, white pepper powder, a little vegetable oil tweeding, 20 minutes。3
A large bowl is filled with starch, flour, an egg, a small amount of fresh water, evenly mixed with a manual omelet, and then evenly balanced with a large spoon of vegetable oil. Paprika, pepper cut small pieces, pineapple cut small pieces of water soak for a while。4
Picks out the ginger chips from the pickled spinal flesh and pours them into the tumbled paste, evenly mixed。5
The boiler heats up to 70 per cent, and is then blown down into the ridge to the surface of the surface with a microcorrosy-controlled oil。6
After the first blow was completed, the oil temperature was warmed again, and the ribs were blown up。7
All of the rebuffed ricket-controlled oils were recovered。8
Bring out the oil, leave a little base oil, and fall down into the peppers, peppers, and pineapple fire, and then make a few。9
Add half a bowl of clean water, three large spoons of ketchup, two large spoons of sugar, a little salt, a little bit of raw mixing, and boiled to a little sticky。10
Add a proper amount of vinegar, squeeze some lemon juice and mix it evenly, and then get in the water starch。11
When the starch and ketchup are fully integrated, they become sticky, and the fried ricket curds are evened with sauce, and then the red peppers, peppers and pineapple are cooked a few times。12
This dish is better served while the food is hot。13
Completed ChartPineapple grunt Make Tips
One, the best thing to do is blow up twice if it's thin. Once the first blow is done, the controlled oil is recovered, and the hot pot is burned again, so that the crumbs of the ribs are assured. 2. After the other vinegar is boiled, the juice is boiled in thick, and then the fried spinal flesh is evenly mixed, so that the juicy juice is wrapped in the skin of the material and does not damage the sense of fracking. 3 and Jell-O, adapted to their tastes, can be fixed and tasted. The one-to-one ratio of pasta flour and flour is 4 and the water count is added in the process, not too much at a time。