Sichuan Sichuan Noodles With Peppery Sauce
10:34 PM
Sichuan Sichuan Noodles With Peppery SauceIngredients
- Pork end 100g
- Noodle 150g
- Green vegetables 50g
- Lardy 10g
- Bud dish 10g
- Chili oil is right amount
- Oil of Chinese prickly ash is right amount
- Cooking wine 2g
- A sweet sauce made of fermented flour is right amount
- Unripe smoke 5g
- Often smoke 5g
- Acetic 5g
- 5g of pink of Chinese prickly ash
- Saccharic 5g
- Onion powder is right amount
- Jiang Mo is right amount
- Garlic powder is right amount
- Boiler burns heat to add edible oil, join pork stuffing to break up fry to a sweet sauce made of fermented flour is joined after becoming angry
- Join unripe smoke, break up fry even hind fill piece reserve
- Join in the bowl unripe smoke, vinegar, pink of Chinese prickly ash, saccharic, bud dish, chili oil, oil of Chinese prickly ash, lardy, join agitate of powder of green ginger garlic finally even
- Noodle falls after the water inside boiler is burned, noodle is boiled to 8 green vegetables goes down after cent is ripe
- The mix of water in which noodles have been boiled that one spoon joins to boil a face in the bowl juice that has mixed is even, the noodle fish out that has boiled is put in bowl juice, good green vegetables and fleshy sauce are boiled on the code
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