Kyo-su curry

By VicentaLakin

Kyo-su curry
It's a traditional Beijing dish, with sweet noodles and chords, and it tastes good. It's soy sauce under the soybean skin, and it's fresh and white, which dilutes the greasy. It's easier and faster, carrots and cucumbers

Recipe Recommendations

  • pork tenderloin 200 grams
  • sweet sauce 50 grams
  • tofu skin 2 bunk
  • cooking wine appropriate amount
  • egg white appropriate amount
  • white pepper appropriate amount
  • starch appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount

Steps for Kyo-su curry

  • 1
    If you have time to freeze a bit, then cut it better. Mine's frozen
  • 2
    Add half an egg clean, a proper amount of salt and pepper, and a flat mix of starch
  • 3
    Carrot cucumbers cut in silk
  • 4
    Tofu-coated water with carrots and cucumbers
  • 5
    Cylinder
  • 6
    Slash every two centimetres or so
  • 7
    Put the cut in the disk
  • 8
    50 grams of sweet sauce, 15 grams of sugar, one spoon of wine, one spoon of raw water, and evenly mixed
  • 9
    Put in a proper amount of oil in the pot, 40% of the hot silk slips away
  • 10
    Put in a smooth mix of sauce when the silk is white
  • 11
    Swim evenly. Juice. Put it on the plate
  • 12
    Completed Chart

    • Recipe Categories

    Recipe recommendation