Flames
By VicentaLakin
Excavation technique: the way in which the hard-core materials are cooked with oil as the main heater, burning and matured in a very short period of time in the fire. The knifeman who cut the waist was chosen with a willow blade. You can cook until you're ready in about a minute. The dish demands a little higher on the knife, followed by control of the fire。
Recipe Recommendations
- waist flower of 2
- Sichuan-style pickled ginger 25 grams
- Pi County Douban 10 grams
- garlic slices 10 grams
- red pepper 5 grams
- umami soy sauce 10 grams
- white sugar 2 grams
- fresh soup 15 grams
- Shredded green onion 5 grams
- Dried shredded pepper 2 grams
- starch 10 grams
- laojiang 10 grams
- salt 10 grams
- green onions 10 grams
- cooking wine 20 grams
- pickled pepper 25 grams
- hot and sour
- explosion
- ten minutes
- ordinary
Steps for Flames
1
Wash your waist, cut it half, remove the middle white waist。
2
The blade face is 45 degrees tilted to the waist flower, so be careful that the distance between the blades is even, at a depth of 1 cm, and do not cut the waist flower。
3
The cross-direction cuts the waist flower, which is 1 centimetre deep, and does not cut the waist flower。
4
Cut the finished effects。
5
The blade cuts in the direction of the willow, with a width of about 2 centimetres。
6
Wash and dry with water, pour wine, ginger, onions, salt, pickle for about a minute
7
Put the starch light and smooth。
8
When the asphalt is dried and poured into an 80% oil-temperature pan, the colour is immediately recovered at intervals of about five seconds。
9
After the oil, the back flower effect。
10
After burning up to 90% of the oil in the pot, they pour into the red peppers, the cheesy of the river, the chili peppers, garlic chips, the soybean petals, sugar, fresh soup, fresh soy sauce, and hot sauce。
11
Falling into the back and fast-fried, slamming and closing the fire。
12
When it's done, it can't be too much juice。
13
We'll put onions on it。Flames Make Tips
1: The key is fast, high-temperature, high-temperature, high-temperature, high-temperature, fast-cooked foods, so as to achieve surface high-temperature lock juice and soft internal effects. 2. The technique of a willow blade used to cut the waist, with a tilt of 45 degrees, with a tangent cutter corresponding to the blade, with equal spacing, with each knife at a depth of about 1 cm, and never cut in part or fail. 3: Mars in high-temperature frying is likely to burn up and will be extinguished without fear, and can be blown out by force. It's better to use Mars to collect juice, and the four-fold blow-out method described in the tip of the tongue is to grab the treasure in the pot and ask for quick eyes. 4: From the moment the lower waist is spent, the whole setup does not last longer than one minute, so it has to be done quickly and smoothly, with the effect of a long backswipe. It looks complicated, but it's simple. It's hard to work with a knife. It's a long-standing technical job。