The cooker tore the lotus
By VicentaLakin
Dry casseroles are a type of dish that is popular in Sichuan Kamyang. It's famous relative to the hot pot. A large amount of kettle soup is used to warm up various raw materials, while a relatively small amount of cuisine soup is used directly as a dish, first in the Hunan, Hubei and Jiangxi belts, then introduced and promoted by the Kawasawa chefs, resulting in a series of dry cuisine dishes, such as dry chow, dry chowder, dry pan rabbits, dry pan frogs, drum chickens, etc. Later on, the dry casserole evolved into an end to the main food and then used the rest of the soup juice (or soup). Other raw materials are consumed or processed by cooks. This is some kind of hot pot meal。
Recipe Recommendations
- Lotus vegetables 500 grams
- pork belly 200 grams
- onion appropriate amount
- pepper a little
- octagonal a little
- dried chili of 2
- bean paste a little
- hot pot material a little
- steamed fish oyster sauce a little
- oyster sauce a little
- white sugar a little
- chicken essence a little
- mature vinegar a little
- Jiang appropriate amount
- garlic appropriate amount
Steps for The cooker tore the lotus
1
Onions, ginger, garlic, and a small piece of hotware ready for use。
2
Five flowers a piece。
3
Five flowers to cut big pieces for use。
4
The lotus is torn into big pieces and washed up。
5
Fire in the frying pan, put in the bouquet, small fire to yellow, oil out。
6
It's in bean petals, kettles, ginger onions, peppers, eight horns for the scent。
7
The lotus blossoms are even, with a proper amount of sugar and chicken。
8
A little steamed fish oil, a little oak oil。
9
A little jealous。
10
It's a double-fried dish。
11
The finished product. Personally, dry casseroles are the hot pots that are made, but short: the hot pots。The cooker tore the lotus Make Tips
It's easy to get back to cooking in the old days. The taste is fixed and everything will be solved。