Taco
By VicentaLakin
Mandea is the favorite dish of Chongqing. Any small store in the street can order the rakes to cook, like peas, peas and hoof soup, and it looks like it doesn't look good. The soup is light yellow, all fucked up. It doesn't seem to be anything special, but how could you have such a wonderful effect of decomposing and decomposing through its special scent, its very rich soybeans and its fresh, very strong soup? It doesn't feel like ordinary fresh pea soup, at least it doesn't feel like fresh soup without showing it. It's thick, hot, succulent soup, which is especially good for eating the rice after the table. Peas have to be fried before they make soup, so they can have the effect of European “heavy soup” without breaking it or making it for long periods, as the masons have become slightly paste. Manbeans are purely a vegetable, but I didn't like it as a family dish, because I always thought it was "crazy" and not very good. And what I'm in love with, or the second typical of it, is to hit the manbeans soup.
Recipe Recommendations
- salty and sweet
- cook
- ten minutes
- simple
Steps for Taco
1
manpebe about 200g. (push the peas all night and water the next day with a pressure pan for 15 minutes)
2
The meat is a paste made of starch + eggs and then fried to yellow. It's kind of like a northern pan bag. Chongqing likes to blow up or cook soup
3
Taro buys them and they're fertilized。
4
The hot pot is about 50% hot, the low-dry peas burn open, and when the peas burst, they burn with fresh water。
5
I put in ginger, onions, salt, peppers. "The soup is fresh, not chicken powder."
6
Pour in the souffle and steamed tart, boil down to pea soup, and boil it with a little fire for two minutes, so that the souffle tastes in the soup