Scrambling
By VicentaLakin
Heavy foods are made in a way that displays the luxurious nature of the people of the North-West: oil, material, fire, lamb, zealous, chili and warm scents, sharp and unique, with baked fragrances, full of spicy and salty fragrances, mouths stretched to the maximum, gnawed hard, enough。
Recipe Recommendations
- mutton 400 grams
- green pepper of 3
- green onions 2 grams
- coriander 3 pieces
- Taste Damei's best cooking wine 1 scoop
- Flavor Delta Rock Sugar Soy Sauce 1 scoop
- June Fresh Light Salt Soy Sauce 3 scoops
- cumin 50 grams
- ginger powder 1 scoop
- black pepper 2 tablespoons
- chili powder 3 scoops
- salt 2 tablespoons
Steps for Scrambling
1
It's more fragrance when you fire it. The pot is filled with tatters, the fire starts slowly, the scent spills out, the colour gets darker, it is placed on the board, it is simply crushed with a cane as a mixture of particles and powder, and it is replaced。
2
The lamb (if not beef, pork, anything at home) washes the silk。
3
Add a spoon of soy sauce, a spoon of wine, a spoon of smoke. A third of the work is made well, a spoon of ginger powder, a spoon of pepper powder, and two spoons of olive oil (which can also be used for cooking) are ploughed by hand for 15 minutes。
4
It's good to have onions. The fragrance cut. Paprika Chess, green peppers are best used with hot peppers and wire peppers。
5
Shearing withseed oil, more oil than usual, and decorating it when it's hot。
6
Put on onions, fried incense。
7
Add a spoonful of black pepper powder, two spoons of pepper powder, two spoons of salt, and the rest of it。
8
Add two spoons of soy sauce, bubbly。
9
Join the peppers and continue the fire。
10
Cut the chili off。
11
Join the cuisine, soak it out。
12
A sip of soft silk, fresh green peppers, a platinum feeling, salty and spicy。
13
In our late-night market in Xi'an, it's very popular, caught in white gruels or made grubs for food, and it's very special。