Chiuzhou's salt water

It is a long-standing traditional food in Guangdong Tungzhou, and it has been passed on for centuries. It's small in shape, and it's like a sauce plate, and there's a little chili sauce in the middle of it, a cuisine of cuisine, and it's so white as tofu, and it's soft and soft, and it highlights its aroma and it's a popular snack. Now I'm here to teach you how to make the best tummy, and it's not gonna stop

Recipe Recommendations

sticky rice flour 150 grams
preserved vegetables one
garlic 1 capsule
chili sauce appropriate amount
salt appropriate amount
peanut oil appropriate amount

salty fragrance
fried
ten minutes
ordinary

Steps for Chiuzhou's salt water

Slice the dishes, slice them, cut them up, put them aside

Smash the garlic head, go to the shell, chop it up, put it aside

Then the hot pot, the proper amount of oil, the end of the food, the garlic and the chili sauce, the fried incense

Scrambling and then pouring the right amount of water and salt into the sticky powder, mixing it with chopsticks into the right amount of water and salt into the sticky powder, mixing it with chopsticks into the right amount of water and salt

The tea cups were then washed dry and a thin layer covered with peanut oil. Pour the clay powder into the teacup and ask for 60% full. It's about 10 minutes from the fire

At the end of the day, take out the salty sauce and put the fried sauce on the salty sauce