It's saffron
By VicentaLakin
After springing, knowing the smell of springing, the season of springing, it's said, “It's not bad, it's not bad,” saying, “The first wave of springing springing is the thundering of springing, and when it comes to the countdown, when the smell of the earth is broken, the thundering shell is thin, it's clean and smooth, it's so full of water, it's fine through fried, cooking, stew, whatever it takes。
Recipe Recommendations
- spring bamboo shoots of 3
- pork stuffing 150
- onion 2 pieces
- ginger 1 small piece
- cooking wine 1 scoop
- pepper a little
- salt a little
- starch 5g
- soy sauce 1 scoop
- white sugar 3 grams
- chicken essence appropriate amount
Steps for It's saffron
1
The spring husk is washed, the roots cut, the tip of the husk cut down, the other parts cut to about three centimeters, and the half is cut open, and the middle bamboo is dug. The boiler boils the water into a suitable quantity of salt and extracts the churning water for about six minutes, and then immersed in the water for an hour and a half before drying it up。
2
Scratch the onion to shreds, pig meat to wine, pepper and salt, starch, and cut onion onions, and mix it together for about 20 minutes。
3
Pumping juice: raw, chicken, sugar, starch and a little water。
4
Prepare a plate, and then put the pickled pork on the bamboo, press it and put it on the plate。
5
The boiler boils water, which separates the sprouts of the flesh from the evaporation, and is removed about 12 minutes after the water starts to run。
6
Prepare to mix the sauce, chicken, salt and water starch, pour the spring evaporated soup into the pot, then pour the sauce two into the pot, and the small and medium fire is slowly mixing up to sticky change and turning the fire off. And pour the boiled sauce into the steamed spring dish。
7
It's a nice, fragrancely sprouts. Seasonal foods are easy to make, and the best can be maintained in terms of the sweetest taste and most complete nutrition. A friend who likes to eat the thunder in the spring must hurry。
8
Taste spring slowly。It's saffron Make Tips
The spring must remember the water, which removes the mouth of the spring and softens the coarse fibre to help better digest. A spring that passes through the water removes herbic acid from the spring, and it offers fresh taste。