The restaurant's a red potato

By VicentaLakin

The restaurant's a red potato
At home, because of their size, it is necessary to ensure that every meal is of a variety so that the family does not get tired of it, and that it is fast, and that it does not take much time to cook every day. So the meat in this dish, or even the groceries, is cooked, faster, but it doesn't affect his taste at all, because it's more delicious and not completely delicious, because it's got a taste in it, and it's easier to cook for short periods of time, fast and soft, i.e. it tastes like boiled pots and stew. My hometown is in the Kawasu region, where we have red-burned pork with salted sauce, roasted stewed red, red-burned sauce, like Jell-O, or red halogen, like an elbow. Common red burning practices, similar to red chicken ducks, can also be important processes, ensuring faster delivery of food because of the high temperature of the fire, which makes it easier for food products to attract the smell quickly. Scrambled, hot, i.e. sparking external fragrances, internal preservation of their own tastes, and easier taste。

Recipe Recommendations

  • three-line meat
  • potatoes appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • Shaxiang appropriate amount
  • octagonal appropriate amount
  • pepper appropriate amount
  • Douban appropriate amount
  • soy sauce appropriate amount
  • rice wine
  • salt appropriate amount
  • chicken essence appropriate amount
  • green onions appropriate amount
  • red pepper appropriate amount
  • green pepper appropriate amount

Steps for The restaurant's a red potato

  • 1
    A piece of five-flower meat (three-line meat) of about 10 ✕4 cubic centimetres。
  • 2
    Potatoes are about 10 centimetres of potatoes, five centimetres of potatoes, about half of red pepper is about 10 centimetres long, as is the case with red peppers, one onion about 20 centimetres long, one piece of ginger 1 ounce of 2 cubic centimetres and one piece of garlic。
  • 3
    When the steam is up, the meat is put on the top of the steaming pan and it's evaporated for about 15 to 20 minutes. (This step may take place at the same time as cooking or other food items, or it may be easier to store the steamed meat in the refrigerator the previous day。
  • 4
    At the same time, the peppers cut 1.5 ✕2 centimetres of the diamond. Potato rollers cut the Mitsubishi cone around 2 ✕2 floor area and can also be diamond-shaped. Onions cut a centimetre and garlic sliced the pellets. (The potatoes can choose whether to be evaporated semi-soft, ready to be fertilized, ready to be fertilized, long to be fertilized, half to be fertilized, which I bought this time。
  • 5
    Steamy meat cools。
  • 6
    Take it out。
  • 7
    Cut into a 2 ✕2 square centimetre area。
  • 8
    It's oilless, it's hot, it's hot, it's fried。
  • 9
    Scrambled to the skin cut by about one third to one half, producing large amounts of oil. About two minutes。
  • 10
    Half of the oil is poured out and used for other purposes, half of the oil is left, the meat is drawn to the side, garlic is added to the oil and about ten peppers. Eight centimeters, three petals, volume of sand. Five centimetres in diameter, a quarter to a third。
  • 11
    It's about half a minute。
  • 12
    Add potatoes and meat for about a minute。
  • 13
    Add a five centimetre diameter spoon, half a spoon of wine, half a spoon of soy sauce, about a minute of fire。
  • 14
    It's just about two minutes away from cooking。
  • 15
    Join the Paprika, roll it for about a minute。
  • 16
    Add the right amount of salt to flatten。
  • 17
    Join the onions, flip for a minute or so。
  • 18
    Turn off the fire, add a fine amount of chicken, and the remaining temperature flips out。
  • 19
    The plate, an exterior taste, a light interior, soft-sniffed potato roast。

    • The restaurant's a red potato Make Tips

    1 This is almost 10 minutes to the end of an improved cuisine, almost the same time as an ordinary cuisine. In order to produce food quickly, meat is cooked, steamed or made in the morning, refrigerators are stored, and time is saved when cooking and other food items are processed. Cooking meat is easier to cut. Three, the potatoes are ripe this time. 4. If the potatoes are cooked, then they must be cooked with meat and condensed and boiled with a small amount of water for a minute or so, and when the potatoes are laid down, the juice is essentially dry, and they are made directly, and the course is done after the potato, without water. 5. If semi-treatment of potatoes is not soft enough, an appropriate amount of water may also be added, or reduction of the time taken to use raw fire. This is the way the potatoes are made. They're soft, they're not sticky. Six, fertilized bouquets or three-line meat must be made up to one-third to one-half of the volume, which can make the fragrance of the skin more fragrance and retain part of its own dilution inside. 7. The oil is prepared in half, and the rest is cooked in the pot. 8. Determines whether the additional quantity of water is appropriate. When the food was finally ready, the juice was almost fully absorbed. Smaller potatoes are not easy to get softened, and the water is not full of tastes. Both onions and red peppers should not be too soft to be used for freshly ripe tastes and tastes. 10. When you're going to have to put up with soy sauce and wine, you're going to have to put the sauce on the table, because it's going to lower the temperature, and soybean petals, peppers, sals and eight horns are going to have to be warmed by oil。

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