Taiwan's meaty
By VicentaLakin
In Taiwan, meat rice is one of the best foods in Taiwan. It smells so good and smells so good. All kinds of staples with rice or pasta are delicious, and it's quite satisfying to have a porridge in the morning, especially for the teeth of old people and children, and friends who don't like onions love the scent. All kinds of eating methods are used at random, with staples, rice, porridge, noodles, or pasta and even bread, and with steamed omelet, tofu and fans, and with delicious sauce。
Recipe Recommendations
- meat emulsion 500 grams
- red onion crisp
- mushrooms of 8
- red onion
- salad oil appropriate amount
- scallion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- octagonal one
- rock sugar appropriate amount
- cooking wine 1 tablespoon
- oyster sauce 1 tablespoon
- fish sauce 1 teaspoon
- white pepper a little
- chicken essence 1 teaspoon
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Taiwan's meaty
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One, onion slices (some water is spilled on knives and onions, and eyes are cut a little further, but I'm still... but it'll be much better)
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2. Cutting into little ding (Ocean onions are better than cuttin, which would reduce the time spent on blowing up evenly, otherwise the thin spots are already fried and not dried, and the lessons I've tested are not needed)
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3. Take a milk pot and put more salad oil in it (since the fried onion oil is not wasted)
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4. When the temperature rises, the onion is placed in a small fire (which is evenly heated several times during the period)
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5. Fire will be off when onions are blown up to the micro-gold (not the colour is already deep enough, otherwise it is easily burnt)
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6. The asphalt is extracted, the onion oil is kept in a sealed container at constant temperature, and the onion soak is fresh enough to be used as a ingredient。
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1. Material preparation
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2 - Ding in mushrooms
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3. Hot pots of oil and onions made from the front will taste better
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Four. Put the mushrooms on top of the pastry and make them dry
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Five, add the meat to the roasted meat
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6. Put in ginger paste, garlic paste, raw, old, eight horns, glucose, wine, pelican oil, fish tarts, and paint them
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7. Add red onions and water to all the materials
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8. Around 30 minutes after the fire has opened and boiled with a few white peppers and chickens when the soup is about to dry。Taiwan's meaty Make Tips
1. You don't need to reduce the sauce completely dry; it tastes better when eaten with the sauce.
2. If you cannot finish it all at once, divide it into suitable portions and refrigerate; it will keep for a week. Alternatively, you can freeze it for longer storage if there is a lot left.