Mildew Thousand Sheets Rolls
By SigmundWill
Ingredients: chicken essence
Recipe Recommendations
- pepper appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Mildew Thousand Sheets Rolls
1
This is the mold thousand sheets, which are darker than ordinary thousand sheets. When buying this kind of ingredients, try to choose a supermarket or a small shop you are familiar with, and you will feel more at ease. Wash and drain. Make a cup of barley tea at this time.
2
Cut into small rolls of the same size, add to the pan and fry on medium heat until both sides are browned.
3
Keep the fire to medium low heat, so that it will be scorched inside and outside, which will taste better, and it will be too soft inside to taste good. Don't rush to turn it over, it will make it easier to stick to the pan. Press gently with a spatula to make it a little hard.
4
Prepare sauce: soy sauce, soy sauce, chicken essence, sugar, cooking wine. Stir fry the pepper, pepper and garlic with the remaining oil in the pan over low heat, then pour in the sauce and bring to a boil.
5
Bring the sauce to a boil and add the fried mold thousand sheets roll. Turn to medium heat to allow the flavor to fully soak in.
6
Add the barley tea when it is about to be taken out of the pan, and collect the juice over high heat. The juice should be collected as dry as possible.
7
Enjoy the delicious food ~~~~~~~~Mildew Thousand Sheets Rolls Make Tips
1. The frying steps are very important. Don't be impatient. The thousands of rolls on the back will easily disperse. I have tested that if the inside is not fried thoroughly, the taste and taste are far better than the inside. Therefore, fry over medium to medium heat until both sides are browned, and gently press with a spatula to make it feel crispy and slightly hard. Then cook it with thick sauce until it tastes good. The taste is very long. 2. The sauce should be as dry as possible, so that it is delicious both hot and cold. You can't finish it in one meal and don't have to reheat it. It's great to mix it with a bowl of hot porridge!