It's cold
By VicentaLakin
The cold-eating rabbit from Sichuan is a very famous dish that sweeps the country with its unique smell of spicy spices. And then the cold beef that comes out of it is also popular. Make cold snacks in a similar way
Recipe Recommendations
- mushrooms 300g
- quail eggs 300g
- bean tendon 300g
- spices appropriate amount
- dried chili appropriate amount
- chili powder appropriate amount
- garlic of 2
- laojiang 3 tablets
Steps for It's cold
1
Mushroom washing cleans up dry water。2
The soybean bands are soft and cut in part to dry water。3
The quail eggs are boiled to the shell。4
The spices are ready (the usual is eight centipedes, canna, apricot, grassfruit, cinnamon, cinnamon, cinnamon, pepper, dry pepper) This, if it's any consolation, can be used directly。5
The hot pots are oiled, about 180°C down into quail eggs, so that the house can be blown up without too much oil, so that the pots can be slightly tilted to cover the food, and when blown, care is taken to move the quail eggs with chopsticks in order to prevent the crumbing。6
After the blast, the controlled oil was extracted。7
Keep going down the leg。8
After the blast, the controlled oil was extracted。9
Finally, the mushrooms, when evened, can turn the fire on properly. (The water in the mushrooms will always blow up, so don't worry about the pan.)。10
The key to the taste of mushrooms is the water content of dry mushrooms, so this step must be patient and slowly blow them to the yellow。11
Down to all the spices。12
Add chili noodles, a little white sugar, a few drops of vinegar and a bit of raw fried。13
The fried quail eggs and bean bands continue to melt。14
When you get out of the pot, you can put it in a sealed box, and you can freeze it in the fridge for one night。