Kyo-su curry
By VicentaLakin
"Kyoyo sauce" is a famous dish from old Beijing, which gives this dish a unique taste with a fragrance of sauce and sweetness
Recipe Recommendations
- pork loin 150g
- tender cucumber one
- scallion the 2
- coriander 5 stars five
- dried tofu 2 bunk
- green onions 1 segment
- Jiang 1 block
- garlic
- egg white one
- sweet sauce 3 tablespoons
- One product of fresh soy sauce 1 tsp
- soy sauce a little
- white sugar 1 spoon
- pepper a little
- chicken essence a little
- corn starch appropriate amount
- refined salt a little
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Kyo-su curry
1
Food packs。
2
The spinal slices are sliced into thin strips, with a little salt, with a little sauce, with peppers caught to stick, and an egg fluid continues to be even。
3
Add corn starch grabs evenly。
4
Water is locked in a proper amount of edible oil。
5
Carrots, cucumbers, chords。
6
Scratch。
7
Dry tofu is burned with hot water and carrots, cucumbers and onions and spices are coded on dry tofu。
8
Tightly curled up and slashed。
9
A uniform code in the outer circle of the plate。
10
The pot is filled with a proper amount of edible oil, which, at 40% temperature, slips into the silk and is extracted in white。
11
Let's get another pot。
12
Add the sweet noodle sauce。
13
I'll put on some fresh pasta and sweet noodles and sauce。
14
Add a small bowl of fresh water, a little old-fashioned color, white sugar, a lot of chicken。
15
It's in the meatloaf。
16
Finally, the starch is fried to the gravy。
17
Out of the pot and into the middle of the plate。
18
New spring feast, reunion。Kyo-su curry Make Tips
Sweet pasta itself is a little salty, and less salt and soy sauce。