Maran's dry
By VicentaLakin
Maran is a wild dish, which has a very well-developed root system, which grows all over the season. It's an interesting thing to pick Malan in the middle of the fall and winter. Maran fragrance is our tradition here
Recipe Recommendations
- Malan 约500 grams
- dried bean curd 2 blocks
- salt 1.5 small spoon
- sesame oil 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 teaspoon
- salty and fresh
- mix
- half an hour
- ordinary
Steps for Maran's dry
1
Maran chose old leaves and weeds to wash. The pot was boiled with a big pot of water, with a small spoon of salt and a few drops of oil。
2
Get down to Maran, hotter, cooler, dry water。
3
Dry-dry water to boil the soybeans. Cut them. I've got a hand-cruncher, so just cut it rough, and if there's no machine, cut it to the end。
4
Maran also cut it out. No machine with a knife。
5
Scratch to the end, put in the soybeans, then we'll all hang。
6
0.5 small spoons of salt, one small spoon of white sugar, one large spoon of raw sugar, one large spoon of stork oil, one large spoon of sesame oil in the bowl, torn into the melting of salt sugar and emulsion of water。
7
At the table, pour the juice into the malan's dry end and mix it evenly。
8
Load: The mixed maran dry is not in the bowl, it's a little flattening, it's covered with a plate turned over, it's removed, it's decorated with carrots。Maran's dry Make Tips
Maran can't burn for too long. The sauce may be adapted to its own taste。