The taco roast
By VicentaLakin
What do you eat on a hot summer weekend? Having a barbecue is also a good option, so I went to the supermarket to buy good food, and I managed to make an economic, super-savory barbecue using the taco。
Recipe Recommendations
- Boutique pork belly 300g
- lettuce the 2
- mushroom 200g
- onion one
- lomo 2 bunk
- Orleans flavor barbecue marinade 10g
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- white sesame 1 scoop
- cumin powder 1 scoop
- garlic 1 scoop
- green onion 1 scoop
- vinegar 1 scoop
- white sugar 1 scoop
- oyster sauce 1 scoop
- peanut oil appropriate amount
- coriander 1 scoop
- peanuts 2 tablespoons
- salty and fresh
- fried
- several hours
- ordinary
Steps for The taco roast
1
the fine five flowers will be frozen and then cut to 0.5 cm thick。
2
Pumps of wine, raw and roasted pickles are evenly mixed, covered with a membrane for two hours in the freezer。
3
The lettuce is immersed in salt water。
4
Scratch the cross into small pieces。
5
Placing white sesame, powdered powder, garlic mud, onions, fragrance in a small bowl with hot oil and evenly mixed raw, platinum, sugar, vinegar and groundnuts can be used as a sting. If you like hot, you can put a spoonful of pepper。
6
The taco preheated with a little bottom oil and put it in the pickled broccoli。
7
It's good to have two sides of it, and it's good to have a piece of roasted meat or cake wrapped in the entrance。
8
After cooking, onion silk, mushrooms and other vegetables that you like to eat can also be used in an onion-and-on-on-on-on-on-script pan, and then cooked with a screech, nitrous and full nutrition。