Spicy four-dip
By VicentaLakin
It's an excavated digestive diet. Corn can excrete a wide range of exotic toxic substances in the body, and peppers are resistant to bacteria and detoxification。
Recipe Recommendations
- corn kernels 20g
- cashew 20g
- lean meat 20g
- Hangzhou pepper of 2
- Red Chaotian Pepper of 2
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy four-dip
1
Cut all raw materials into ted, and cut cashew nuts. (There's no chili and pepper at home. I'm replacing it with pepper and pepper dry) Cashew nuts can be replaced with walnuts
2
When the pot heats, it pours into peanut oil and puts onions of ginger
3
Scrambled meat to the white
4
Falling into corn grains, flipping two minutes (if walnuts need to go in with corn grains) and adding red peppers, about a minute
5
And then I put it in the cashew, and then I flipped and I joined the chicken
6
Turn off the kegs, and a spicy, detoxified little fry is readySpicy four-dip Make Tips
1. If you choose walnut kernels, you need to boil them with water for 2 minutes in advance, and then immediately use them with cold water to remove the bitter taste of the walnuts;
2. If you use cashew nuts, you need to put them last. If you put them early, the cashew nuts will peel (become soft) and will not be crisp.
2. If you use cashew nuts, you need to put them last. If you put them early, the cashew nuts will peel (become soft) and will not be crisp.