Are there any students who like soy sauce and meat?
Do you have any students who like fresh candyrelles?
Do you have any students who like cheese baked?
Fill the large shell noodles with the fried meat with chicken oil sauce until it is oily and tender, sprinkle with cheese, and bake for a few minutes.
Do you like this kind of grilled large-scale shell noodles with chicken oil sauce? Do you have any students who like it?
Chrytelus sauce pork shell noodles
Recipe Recommendations
- shell surface of 10
- minced meat 150 g
- chanterelles 100 g
- onion half a
- pickled pepper appropriate amount
- soy sauce appropriate amount
- cooking wine 2 tablespoons
- soy sauce appropriate amount
- salty and fresh
- roast
- an hour
- simple
Steps for Chrytelus sauce pork shell noodles
1
Let's introduce today's protagonist, Big Shell Face. Each is about the length of a thumb. Cook according to packaging instructions.
2
Wash and tear the canlinoil fungus into strips. Chop the pickled peppers and shred the onions. Add oil in the pan and stir-fry the minced meat until fragrant (I used the filling left over from the steamed buns the day before, and there were still some fungus in it). Then add onions and pickled peppers and stir-fry for a while.
3
Pour in the cooking wine, wait for the wine to dissipate, add the appropriate amount of light soy sauce and soy sauce, and stir-fry into soy sauce meat. Finally, add fresh cancella mushrooms and stir-fry until soft.
4
The cooked shell surface is soaked in cold water, dried quickly, and placed in a roasting basin brushed with olive oil. Fill the stir-fried meat with cancella soy sauce into each shell. The amount should be about the same, and there may be an extra bite of meat filling. Sprinkle with a thin layer of cheese on top and place in a preheated oven at 200 degrees. Remove when the cheese begins to melt.