With makings
4 | |
10 | |
2 | |
15ml | |
10g | |
A few |
The practice of oily stew wild rice stem
-
Wild rice stem is abluent flay reserves
-
The wild rice stem of flay cuts hob piece
-
Fall to compare in boiler at ordinary times a bit some more oil, small fire puts anise stir-fry before stewing to give sweet smell
-
Put the wild rice stem that has cut, stir-fry before stewing of small fire patience is fried to the brim anxious hard, knit knitted appearance to fill piece reserve
-
Bottom oil takes in boiler, medium baking temperature puts dry chili to be fried together
-
The wild rice stem with put simmer in water good breaks up together fry
-
Join unripe smoke, white sugar breaks up fry even hind, add a few clear water, between facilitating condiment mutual confluence, and better tasty
-
The boiler on final lid is built, stew of medium baking temperature boils Shang Shaohou, conflagration receives juice can
Small stick person
2, the flavour with without what special itself of wild rice stem, if be afraid of too too drab, can be in decoct wild rice stem when, put anise, burn oil a fragrance, such is in decoct wild rice stem when also meet the fragrance of immerge anise.
3, wild rice stem is made alone, flavour may be compared onefold, want to make richer compound taste, can add a few chili to be fried together. Grace not only still can render palatable.
4, when adding clear water, scarcely wants much, can become the wild rice stem that boil otherwise.
5, if not careful Tonga became much, also ask not long boil, such meetings lose the mouthfeel of wild rice stem. Can drench a bit water is amylaceous, my individual prefers conflagration to receive juice, feel flavour is more dry sweet full-bodied.