Every give the writer a cookbook, from the bottom of the heart for, hope everybody can become a success, so nonexistent Tibet is worn the circumstance that assist wears, it is to use up utmost to be written bit more in detail, again detailed dot... but, from individual for, the hutch of everybody art it is to have have high low, somebody is successful, someone may lose, this also cannot avoid.
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With makings
| 2 | |
| 1 | |
| 4 | |
| 6 valve | |
| 1 spoon | |
| 2 spoon | |
| Half spoon | |
| 1 spoon | |
| Half spoon | |
| 2g | |
| 1g | |
| 2 spoon | |
| 3 grams (2 grams are scattered on potato, chop of 1 gram souse) |
The practice of potato of evaporate of sweet crisp chop
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Water of chop soak blood.
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Chop essence is repaired, fat of what cut off. After drop does water, pour clean arrange basin.
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Add 1 spoon cooking wine.
(from the back soy, oyster sauce, include starch, be measured with this spoon take. This is ordinary individual uses spoon. )
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2 spoon are unripe smoke, oyster sauce of 1 big spoon, half spoon often is smoked, half spoon white sugar, one gather fine salt, one gather white pepper, pink of one gather the five spices, a few ginger, 6 garlic valve is pressed into mashed garlic (did not press garlic implement the head of garlic of OK and manual chop) , join arrange bowl together.
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Catch mix even.
Quiet place 20 minutes.
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Join starch of 2 spoon yam next, catch divide evenly.
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Cut big toe tomato patch big small.
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After chop souse tasty, small kerosene blast comes in golden.
Catch starch again before deepfry, otherwise amylaceous and light precipitation.
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If quality pursues. In the process of scamper, chop is already complete ripe, evaporate is to make chop crisp rot from the back, and below vapour action, can drop gives the grease in chop.
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Potato tile, catch some of white pepper and fine salt, scatter equably go up.
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A moment ago the odd sauce makings in chop arrange bowl and garlic Chengdu fall into potato.
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Chop of the deepfry on even platoon.
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After the steam on a pot for steaming food, a pot for steaming food lies between water steam 25~30 on minute, time is a few longer, so that potato is squashy, make chop crisper at the same time soddener.
Successful work, evaporate arrives 30 minutes, can see potato immerses the Shang Zhili in chop, can have soup juice for certain that is to say.
It is on the graph just the chop with good evaporate, is it seems the feeling with bone soft sodden flesh?
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Scatter on chopped green onion, give boiler.
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Chop controls a process in evaporate in, the juice in the flesh and grease can permeate potato naturally in, sufficient dip is in made potato the Shang Zhili of chop, make potato sufficient and inspiratory the flesh of chop is sweet. And chop becomes exquisite soft, not oily not be bored with.
Should carry incidentally here, sweet crisp chop, not be to say evaporate comes out mouthfeel very crisp, it is to show chop evaporate comes out very soft, crisp sodden meaning.
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Is chop quality beautiful?
Doesn't soup juice color shine?
Potato dip is in golden and clear soup juice, be very inviting?
Small stick person
1, about olfactory salty weak, what I should say is, with 2 chop for, put 2 spoon to be born smoke, oyster sauce of 1 big spoon, half spoon often is smoked, if concern leanings weak, can add one gather fine salt. The decision criteria of condiment can consult the flow chart in cookbook, the unripe chop of souse is what color inside, scamper is what color too, can consult to come, this is the simplest the directest way!
If your chop is much, so condiment wants take into consideration the circumstances to increase.
2, the process fire of deepfry does not want too fierce, scamper arrives completely ripe, quality consults please the place on the graph of cookbook is shown, want to let chop be below the action with lukewarm oil, arouse fleshy fragrance adequately. Otherwise, not only finished product colour and lustre is not good-looking, fragrance also short of requirement.
3, must go up evaporate of a pot for steaming food, do not put in the evaporate on rice cooker, quantity of rice cooker vapour is too little, short of requirement, do won't crisp sodden.
Still having is to want deepfry obviously, you must pan decoct, so fragrance and effect short of anticipate, how can you do? Say again -- be sure to operate according to cookbook please! ! !
There is a problem to be summed up again from the back, the hope is more and more perfect.
Say again, because was not operated according to cookbook,the failure of great majority is, especially the first time do, had better not develop at will. This dish is very simple an evaporate dish actually, the difficulty of only possibility perhaps flavors namely and size, so the first time the attempt is sure to follow cookbook principle, be being done is delicacy of very soft glutinous is sweet.
Cookbook already as far as possible detailed and intuitionistic, it is not clear to have can leave a message to the author.