Northeast casserole
By VicentaLakin
The typical northeast farmer, now famous northeast. A restaurant costs a few dozen dollars to make it at home, and can eat whatever you want, eat whatever you like, moat it in the summer, get addicted, don't panic for days, my family can cook once in three or five times less than enough。
Recipe Recommendations
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Northeast casserole
1
Get your food ready, soybeans off both ends. Potatoes go to the skin and freshen up, and fresh corn is better served with freshly cooked corn, because potatoes and bean horns are well cooked and the production of corn takes a long time to cook. Paprika's clean. Chili's hot. I only use half。
2
Pork slices, which are then made of soy sauce and wine for 10 minutes, can also be used for a small amount of starch, which can then be made with fresher meat。
3
Quick corn slices, potatoes and rollers, pepper slices, onions to wash the skin clean。
4
The frying pots are fed with a proper amount of oil, and the fragrances and onions, and the roasted pork is cooked down to the fat。
5
Add bean horns, potatoes and corn bands。
6
Add a proper amount of water fire, no more, no water for the bean bean horns, four to six minutes of small fire stew。
7
Open the lid, add chili, and continue with the little fire stew for one to two minutes。
8
Turn off the fire, add salt, taste of soy sauce。
9
Out of the pan。Northeast casserole Make Tips
1. Large harvests in the north-east, which require less stringent requirements for food products, can be imported, usually from ribs, beans, corn and potatoes, and one or two more food items can be removed, i.e., from the cauliflower, which is a very good harvest. 2. Corn can be either raw corn or cooked corn, and if a proper amount of fresh corn is added to the water, the stew is relatively long and the corn stew is cooked well; and, in the northeast, people like to stew with sauce, salt and fresh sauce without it。