Rhodish and gravy
By VicentaLakin
Vegetable, salty, brings about a change in vision and taste buds for the long northern winter. The radish dry is tanned on its own every year. It's for cooking or cooking. The radish is a gift from a friend of Sichuan. A simple single dish not only enriches the people's table, but also warms the cold winter。
Recipe Recommendations
- bacon a
- dried radish appropriate amount
- garlic sprouts three
- millet pepper of 4
- Dry spicy skin one
- soy sauce two spoonfuls
- salt appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- simple
Steps for Rhodish and gravy
1
The gravy water was washed for 30 minutes and then cut thin. The radish dry warm water is immersed in five minutes and the dry peppers are cut into little bits。
2
Garlic slices, garlic sprouts, millipelines cut in small pieces, ready to go. (Please automatically ignore another course of wood sushi with meat)
3
It's hot. It's more than usual. It's a little hot
4
Spicy leather and rice pepper
5
Add garlic and onions
6
Turn the fire and add two spoons of soy sauce
7
Put a little water on the top of the pan for a little while
8
That's all it takes to bring in the right amount of salt on a demographic basis。
9
Add a nice piece of garlic, and you'll be able to make a pot。
10
The rice killer
11
Producing maps, salty。Rhodish and gravy Make Tips
One, the thinner the slice, the better, the more oil this dish can run, the more radish it takes, the longer it takes and the more it chews. 3. Fire operations when soy sauce and garlic seedlings are in place。