Scorch
By VicentaLakin
the last time i bought a pack of fresh insect grass flowers (a fungus), a small half of them made duck soup, and the rest of them were for fried meat. chinese cuisine does not have a precise number of materials, many of which are appropriate, so that many newcomers have hair and wonder what they are. this time, i deliberately measured the amount of oil that would be used for the cuisine, the normal set of dishes, and the amount of oil that would be needed would be about 50 ml, i.e., the amount that we would need to use for the soup, which would be a little less if we were to lighten up, but if we were to blow up, the amount would have to increase. in later recipes, for the use of auxiliary materials, the liquids (such as oil, raw, wine) are always measured by spoons, and the powders (such as salt, starch, chicken sperm) are measured by small spoons in the dressing box。
Recipe Recommendations
- lean meat 100 grams
- Fresh Cordyceps flowers 300 grams
- green pepper one
- Jiang 2 tablets
- garlic 4-merous
- edible oil appropriate amount
- cooking wine 2 tablespoons
- soy sauce 1 tablespoon
- salt 1 scoop
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scorch
1
Fresh weeds are immersed in water for three or five minutes, their feet are removed, their fresh parts are cleaned, and their water is squeezed slightly。
2
Skinny meat washes, cuts, spoons, half a spoon of salt, two spoons of wine, a little water in the meat, rubbing hands for a few minutes, pouring a spoon of oil, scratching again. Then it's made for more than 10 minutes。
3
Pepper cut, ginger and garlic cut。
4
It's hot, it's pouring in about five spoons of oil, and it's blowing up。
5
Scrambling, scrambling with pot shovels, until the filament changes。
6
And then the peppers went down, and then they went up and down。
7
And then weed and weed and weed and weed for a minute or two。
8
Put the paste back in the pot and tumble it。
9
With half a bowl of open water, half a spoon of salt, a spoon of raw water, and then, when it's plattered, it's boiled for two or three minutes, and then it gets a little bit of soup left over. Don't finish it all. It's good for soup。Scorch Make Tips
One, when it's pickled, rub it with some water, let it into the flesh, then put a little oil on it, and lock it to the water, so the meat will be a little warmer. A bit of salt or a bit of raw smoke is to make the meat taste early, but not too much. Wine goes to hell. Keep an eye on the whole amount of water, and when you scratch it with your hand, you can feel it, it's sticky, it's less water, it's water in the palm of your hand, it's a few times, it's easier to catch meat. 2. When meat is roasted, water must be supplied with hot water in order to prevent the sudden contraction of proteins in the meat from affecting the taste。