We'll make red sauce
By VicentaLakin
The fragrance can always make people look up, steam or fry or cook. It's also a classic dish, and it's necessary for the food to learn。
Recipe Recommendations
- Brassica Campestris 500 grams
- sausage 2 pieces
- bacon 50 grams
- white granulated sugar a little
- Jiang 1 block
- garlic 2 cloves
- Guangdong rice wine 1 tablespoon
- oyster sauce 1 tablespoon
- Very fresh. half a tablespoon
- salt a little
- oil appropriate amount
Steps for We'll make red sauce
1
Food packs. Ranch (which is only half as shown in the figure because it is too salty to have enough)。
2
Following the buy-back of red cuisine, 20 minutes of salt water is applied to remove the remaining pesticides and make their consumption safer. Clean it up, cut it off with a razor。
3
Change the slash. The blade should be slashed so that it can be more visible, mature and enjoyable。
4
It's a very short time to get the sauce ready, and it doesn't panic. Garlic slice spare。
5
After the steaming pot, a spoon of Guangdong wine was poured into both the sausage and the meat, and the fire steamed for 10 minutes。
6
Take out the modified blade。
7
The frying pot is hot and hot, and the little fire will be fragrance, a little charred, and a spare。
8
We'll have a little salt sauce。
9
Add a little sugar。
10
Join the platinum with fresh, evenly fried。
11
Add a spoon of fresh water and cover the pan for 30 seconds in order to keep the moss fresh。
12
It tastes like we're in the water。
13
Finally, it tastes so fresh, it tastes so fresh, it evens the pot。
14
The finished chart。
15
The finished chart。
16
The finished chart。We'll make red sauce Make Tips
1 The raisins must be soaked with salt water before they are made and the remaining pesticides removed. This is a step to be taken for food safety. The roots of the moss are to be cut off from the skin with a razor to make the taste softer and to enhance the pleasure of eating. 3 The taste is salty, especially when it's salty and salty, with a small amount of salt, and if it's small, no additional salt is required. 4 The taste of the swab needs to be evaporated, and the cooking of Cantonese wine can better stimulate the smell of the swab, making it soft and fragrance. Five, after the swirling, you'll have to go out, wait for the moss to boil and then come back to the pot, and stay in the pot, so your taste will get hard and your taste will be lost. The food is ready for the fire. The food is fast, and it's too late。