Kyo-su sauce
By VicentaLakin
The cuisine is traditional Beijing food, colored red, fragrance, salty sweetness. The traditional way to eat kyosa meat is tofu-skin wrapping it up, but it prefers to wrap it up with springcakes and bite it down, and the face, the sauce, the meat..
Recipe Recommendations
- pork loin appropriate amount
- green onions appropriate amount
- sweet sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- starch appropriate amount
- egg liquid appropriate amount
- salty and sweet
- explosion
- ten minutes
- ordinary
Steps for Kyo-su sauce
1
Main raw materials: ridges, sugar, sweet noodles, onions。
2
Piggy chords are cut, wine is added, a little salt is eaten, egg fluids, water starch is picked for a while。
3
Sweet noodle sauce with a large spoon of sugar and a spoonful of oil is evenly prepared。
4
Onions cut into silk and laid under the plate. (Only onions)
5
The boiler heats the bottom oil and slips down the pickled silk. Splendid out of backup。
6
Put a little bottom oil in the pot and pour it in the sweet sauce. 'Cause sweet noodle sauce doesn't steam early, and it's fried for a little while, and it's a better mix of sugar and pasta
7
The pasta is so hot, it's so hot, it's so hot。
8
Scramble it fast, and the sauce is evenly covered in silk, shut the fire, make a pot, fill a plate full of onions。Kyo-su sauce Make Tips
Since sweet bean sauce is sweet yet salty, you should not add salt when making the sauce, otherwise it will be too salty.