Kyo-su curry
By VicentaLakin
THE KYONO SAUCE IS A WELL-KNOWN BEIJING DISH, OF WHICH THE KYOYO SAUCE IS FAMOUS FOR THE SWEET NOODLES USED IN THE BEIJING DUCK. SKIN MEAT IS SELECTED FOR KYOSA, WITH WHITE SILK AND TOFU SKIN, AND TOFU SKIN, WHICH IS COVERED WITH WHITE SILK AND MEAT, WHICH MEANS DUCK. THE SAUCE USED CAN'T BE SOY SAUCE, BUT SWEET NOODLES. THE SOY SAUCE IS FERMENTED WITH SOYBEANS, LIKE BEIJING'S SOY SAUCE, WHICH TASTES SALTY, WHILE THE SOY SAUCE IS FERMENTED WITH WHEAT POWDER, WHICH TASTES SORELY, SWEETLY SWEET, TASTES MUCH LESS THAN SOY SAUCE, AND THE SAUCE IS MAINLY SWEET SAUCE. TODAY'S BAR OF KYO SAUCE IS THE RESULT OF A ROASTED LAMB WITH A SMALL BOX OF SWEET NOODLES. THE MEAT'S GONE, THE SAUCE'S GONE, THINK ABOUT IT. WHAT DO WE DO? WHY DON'T WE HAVE SOME COSMOPOLITAN SAUCE? WE DON'T HAVE TOFU, BUT WE'VE GOT LETTUCE, AND IT'S AWESOME TOFU SKIN INSTEAD, AND WE'VE GOT MORE NUTRIENTS LIKE PLANT FIBRES, VITAMIN C, MATCHING, NOT TIRED, CLEAN。
Recipe Recommendations
Steps for Kyo-su curry
1
Pork meat is ready, with a tip of the back, a ridge of the pig, and it's mostly skinny, and a few fats don't matter. It's easy for us to eat small pieces of pork when they're bought。
2
When pork is removed from the freezer room, it is unfrozen at room temperature, and the outer layer is soft, and when the interior is hard, it can be sliced easily and sliced with silk; this is less powerful than cutting it directly with fresh meat, which is evenly fine。
3
One spoon of starch, a little of wine, and a little bit of graft, and a little bit of graft; it'll be soft when it's slurryed; it'll be corn, potatoes, grooves; it'll be fine, and an egg will be fine。
4
Here comes the soul of the kyono sauce: a little salt in the sweet pasta, a proper amount of cool water, and evenly mixed; a little bit darker, a little bit more sauce or a bit more old。
5
When the boiler is hotter, the bottom is hot enough to be oily, it's not too much oil, it's enough to make a plate of veggies; don't wait for the heat, pour the raisins into the pot, and break them up with chopsticks quickly; some pour oil into the raisins before they go out, it's totally unnecessary; and the raisins spread in the raisins, save fuel, and save。
6
As the temperature continues to rise, the raisins gradually change colour, and each root is independent and uncomplicated。
7
When the silk changes completely, and the thickness of the meat remains unchanged, the pre-ordained sweet sauce is poured into the pot, heating up to boiling, and the sauce is fully wrapped on the meat。
8
Pour precuted onions into the pot, and mix the back plate evenly。Kyo-su curry Make Tips
One, Kyoyo sauce, which is usually lean meat, is a common practice, so it is possible for us to be happy, and individuals to think that some of the fatty is more fragrance; two, sweet sauce, which is sweet and light colour, so salt or soy sauce is used to make it taste and colour; the thickness of the sauce determines the thickness of the sauce; if the sauce is to be hung thicker on the meat, the use of the sauce can be increased appropriately, with the corresponding reduction in the use of salt, sauce or cool water; three, onion silk only uses white bits, bright colours, sweet tastes, seasons vary, and onion spicyness is different, and can be added to it as it pleases; and four, without the need to be used for tofu, which can be replaced with raw leaves, waffles, which can be replaced with different flavors。