Kyo-su curry
By VicentaLakin
Kyoyo sauce is very common in northeast restaurants, but delicious kyoyo sauce is also of an ingenuity and standard. First, it's fragrance, then the quality of dry tofu skin and the nutrition of the vegetables, the choice of the sauce, and the size of the fire, are all required. Today, we'll share with you the most popular dish in the hotel
Recipe Recommendations
- tenderloin 200 grams
- dried tofu 2 bunk
- green onions 2 pieces
- coriander 4 pieces
- carrots half a
- corn starch appropriate amount
- egg white a
- sweet sauce 3 scoops
- oyster sauce 1 scoop
- soy sauce appropriate amount
- chicken essence appropriate amount
- white sugar a small spoonful
- minced garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Kyo-su curry
1
Prepare food. The spices are clean。2
Onions and carrots。3
The tofu is flat, and onion and carrots are on top. (as shown)4
Roll it, slash it. (as shown)5
Cut dry tofu rolls, set the plate, the middle onion pad。6
The spinal laceration。7
A small amount of salt, an egg clean, an appropriate amount of dry starch, and 20 minutes of extraction。8
With more oil in the pot, 30% of the temperature drops the filament into the pot, and the oil slides. The ribs are colored, and the controlled oils are recovered。9
There's a little bottom oil in the pot, some onions, a proper amount of raw, three spoons of sweet pasta, a spoon of platinum oil, a small spoon of sugar, a proper amount of water, and a burning fire。10
We're gonna put on a raisin, we're gonna roll it up, we're gonna turn it off, we're gonna get chicken。11
Meat sauce is done。12
Load。Kyo-su curry Make Tips
It is important to use 30% of the oil, which affects the taste。