Spring fried meat
By VicentaLakin
As they say, “touch for nothing”, it's all about a year and a quarter, but only spring and winter tastes the best. The stinging after the spring is called spring, and the fresh-on-the-market sprouts are fresh and fresh, and nature's best feedback to humanity. The good taste of bamboo has been glorified by a lot of inkmen since ancient times. It's like the famous food-eating and big Wen Hao Soo-Tung Po, which says, "No bamboo, no flesh, no skin, no skin, no pork." And the modern master of books, Wu Chang-suk, has been reading and singing about bamboo in his home town, "The family often tastes eight treasures, not the smell of mountains!" In the spring, there is a wide variety of foods, whether it's cold, fried or stew, which is particularly tender and beautiful. The most well-known methods of eating springs are oil sprouts, spring sprouts, sashimi, etc. However, when cooking springs, care must be taken that, because of the presence of more herbic acid in the bamboo mackerel, it is necessary to remove its odour early. It's a very good taste after it's fragrance. So let's see how it works
Recipe Recommendations
- spring bamboo shoots 4 pieces
- pork 200g
- pepper of 2
- mushrooms of 2
- millet spicy of 5
- green onions 10g
- Jiang 10g
- peanut oil 15ML
- cooking wine 10ml
- soy sauce 5ml
- soy sauce 10ml
- oyster sauce 10g
- salt 1g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Spring fried meat
1
First of all, we have to be ready to make all the food we need for this: First, we have to strip off the springs, and the process is simple, with a knife on the springs and a knife on them, deep in the flesh, and then with our hands, we'll strip the skins off, cut the roots and put them in the water. And clean up the peppers, mushrooms, rice and pork。
2
The pork is cut into meat slices and placed into the bowl, with a little starch, wine and pickles. Slice the springs, peppers and mushrooms, then slice the rice into a small circle, onions into onions and ginger into ginger. A proper amount of fresh water is added to the pot and the fire breaks, and the cut spring chip is inserted into the pot, and the water is removed from its odour and the leach is extracted。
3
The frying pan is so hot that it burns in the palm that it pours into the peanut oil that it burns into the oil, and it pours down onions, ginger silks and the little smell of hot rice fire, and it slips into the meat。
4
When it's turned into meat, it's flatted into old smoke and ointment, then put in a little bit of white sugar, then it's turned into mushrooms, and then it gets softer。
5
(c) Flames the fire after the twig, then a little hot water, covered the pan, and boiled in the fire for two minutes。
6
When the soup is almost finished and the peppers are put in the salt, the fire will boil and the fragrance will be ready。Spring fried meat Make Tips
1. High levels of herbic acid in springs and bitter tastes of direct scoffing can be used for most of the hercic acids in boiling water before cooking, and softer springs after the screech, which are more reassuring. 2 - Spring sprouts, with the most fragrance, with the most fragrance, with the most fragrance, with the fragrance, with the fragrance itself, with the fragrance of the flesh, with the fresh and fresh mouths, and with the very meal。