The onions of meat
By VicentaLakin
Cooking on a single diet is highly demanding for cooking, and ordinary people tend to cook at random and random. The good foods in restaurants leave behind heavy oil, heavy salt, heavy spicy food, either the food is extremely fresh like Japanese food, or a little fried rice with a variety of foods, such as Yunyugawa. I really appreciate the latter, and I've got a lot of food and a lot of cooking. Today we recommend an onion-cooked onion dry, dry and spicy
Recipe Recommendations
- pork stuffing 150 grams
- garlic 1 handful
- onion one
- dried bean curd 2 tablets
- red pepper one
- Yibin sprout 1 dish
- cooking wine 15 grams
- salt 2 grams
- soy sauce 20 grams
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for The onions of meat
1
The food is ready, not limited to these varieties, which are as rich as they can be, and their tastes are stylish。
2
Onions, garlic, red peppers and tofu drys cut each other, but not too big, and they are contained within 1 centimetres, and the more thin, the better。
3
Hot pots of cool oil, meat in the pots, with shovels quickly dispersed, refills of wine and soy sauce to pick up, refresh and colour。
4
The tofu, garlic, onions go into the pot and fry; the tofu is sorely dry and unsavoury, while the onions are full of juice, and the juice and aroma and garlic can be fully absorbed by the tofu, and a little water can be poured out to make the tofu softer。
5
When all the onions are softened, the garlic is colored, and the fragrance is in the pot, sprouts and peppers are in the pot。
6
The sprout tastes salty, salinized, edible with a little bit of soy sauce, and tumbles out the pot。
7
The onions are dry, delicious and nutritiousThe onions of meat Make Tips
1. This dish shall be dry, without too much water, and in case of low oil, it shall be burned in the fire or in the fire as much as possible, so that the excess soup may be volatilized, rice mixed or wrapped in pancakes or buns, and 2. The food shall be as rich as possible, in colour, and leaves liable to deformation, such as spinach, shall not be released, if necessary, in front of the pot, and colour shall be changed。