Kyoyo sauce with Cantonese heart
By VicentaLakin
It's actually a two-course dish, and it's a choreograph, and it's so hot, and then it's so hot, and then it's so hot, and then it's all on the leaves, and it's so red and green, it's so sweet, it's so sweet, it smells so good, it smells so good..
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- senior
Steps for Kyoyo sauce with Cantonese heart
1
The heart cuts off the root and washes. The water is boiled, a small amount of salt is set, the vegetable heart matures to six, the water is tardled and placed in a plate。
2
Sweet pasta with cold water diluting, white sugar, odor, turpentine to be used。
3
Onion。
4
The ridges are twitched, salted, wineed, powdered, thin salt pumped, a few eggs mixed, and 40% of the hot oil is warm and smooth to extract controlled oil。
5
The frying pan is on fire, the garlic paste is on fire, the sweet sauce is pouring in, and it's done quickly in order to prevent the pan. When the smell of the sauce comes out, the oiled silk goes up several times, then the onion goes up a few times, and the pot is put on the heart。
6
It's finished, it's not a very high price。Kyoyo sauce with Cantonese heart Make Tips
1. The vegetable heart shall be treated in a manner consistent with the two points of salinization, which shall ensure that the heart of the vegetable shall be green and that the heart of the vegetable shall be oiled. Before cutting off the filaments, you shall be assured of a sense of mouth, and the onion shall be so fast that it shall not remain in place for a long time that it shall not collapse。