Kyo-su sauce
By VicentaLakin
IT'S A VERY STRONG MEAT. I'VE DONE IT MANY TIMES, AND SOMETIMES THE BOTTOMS ARE REPLACED WITH CUCUMBERS OR LETTUCES, AND I EAT THEM WITH MEAT OR CUCUMBERS. LIFE HAS A MAGIC FORMULA. ANTS ARE AFRAID OF ACID. THEY WANT TO DRIVE OUT THEIR HOMES. THEY CUT FRESH LEMONS IN HALF, SQUEEZE LEMON JUICE WHERE THEY SEE THEM AND THEIR MOTION LINES, AND RUB THEM ALONG THE WAY WITH THE CUT HALF OF THE MEAT. YOU'LL FIND ALL YOUR ANTS MISSING IN A FEW DAYS
Recipe Recommendations
- tenderloin 300 grams
- cucumber appropriate amount
- cooking wine 5 grams
- sweet sauce 80 grams
- chicken essence 2 grams
- sugar 20 grams
- salt a little
- starch appropriate amount
- ginger appropriate amount
- qingchong appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Kyo-su sauce
1
Cut the meat into small strips。
2
Add wine, salt, chicken, starch。
3
And put it in the raw mix。
4
Put it in the freezer for half an hour。
5
Gingertails and onions are filled with the right amount of water。
6
Let's cut the cucumbers into little strips. It's actually white. I'll put it in cucumbers
7
The temperature is 40%, and the meat bars from the refrigerator are blown to the ground to pick up the asphalt。
8
There's a little oil in the bottom of the pot and it's a little fried。
9
Pour in onions of ginger, wine, chicken, sugar and sweet sauce for melting。
10
When the sauce gets thicker, the meat bar is rolled over to the sauce to wrap it in。
11
Just put it on the cucumbers。