The Dutch Spade
By VicentaLakin
The draught is ordered according to the degree of cormorance of the food so that the same pot of cuisine can be cooked at the same time; the edible foods must be fragranced in order to produce the fragrance of the meal, so that it can not be dragged to the point where it affects the taste。
Recipe Recommendations
- water oat 150g
- snow peas 150g
- cauliflower 150g
- carrots 15g
- parsley 15g
- garlic 5g
- salt 13g
- chicken powder 5g
- cornflour 3g
- white sugar 2g
Steps for The Dutch Spade
1
They cut their heads clean, rants cut off their bean silks, cabbage cut flowers, carrot cut flowers, celery cut 3 centimetres, garlic chipped garlic for backup。
2
plumbing with pre-cooked water (with 10 g of salt, 30 g of peanut oil) and then in turn into the thick part of the head, dutch beans, carrots, and thinner parts of the head, which can be recovered in 10 seconds。
3
The oil in the hot pot, the celery and the garlic sauce, and all the food
4
We'll get out of the pot by adding spices and then we'll get a tar。The Dutch Spade Make Tips
When blanching, arrange the ingredients based on their tenderness so that everything in the same pot reaches the desired doneness simultaneously. When stir-frying blanched ingredients, sauté the garlic until fragrant to ensure the dish is aromatic. Stir-fry quickly without delay, or the dish will become overcooked and lose its texture.