Kyo-su curry
By VicentaLakin
The kyosa sauce is both a famous old Beijing veggie and a kung fu dish in rufu. The fragrance of the soy sauce with the stringed tofu skin, with onions or fresh cucumber silk, and the fragrance of the fragrance of the fragrance of the fragrance with the fragrance of the soy sauce and sorbets in the fragrance of the fragrance of the fragrance of the food reached its limit at this point。
Recipe Recommendations
- pork tenderloin 400 grams
- sweet sauce 125 grams
- dried tofu three
- carrots half a
- shallots si ke
- coriander a small handful
- garlic two cloves
- Jiang two pieces
- egg white a
- white sugar a tablespoon
- white pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce a tablespoon
- starch appropriate amount
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Kyo-su curry
1
Choosing the pig's spinal pelvis into thin silk, it'll be better if you freeze a little。2
Add an egg cleaner, two spoons of starch, two spoons of wine, a little salt and white pepper。3
We'll have 20 minutes of stubble。4
Onions and fragrance are washed, carrots go to Pisces, and other vegetables can be prepared according to their preferences。5
Take a dry tofu and put onions, spices and carrots on one end。6
Scroll into a scroll7
Slash it every two centimeters or so。8
Cut it by the plate。9
I'm using the royal sweet sauce, just a bag, which, if the amount of meat is small, reduces the sweetness of the sauce in proportion, and makes the kiki sauce more。10
Sweet pasta, a spoonful of white sugar, a spoon of raw, a spoon of old, a spoon of wine, and two spoons of fresh water to mix。11
Heat the bottom pan, pour some more edible oil, and pour the pickled silk in。12
Scratching with chopsticks until the raisins are all colored to eight。13
Don't pour a frying pan into a little bit of oil to heat it up。14
Joined by a fine-tuned sauce。15
When the sauce is boiled, three spoons of water and powder are used to sweat。16
A nice plate of gin sauce is finished。