
With makings
Right amount | |
Right amount |
The practice of fish of Shanxi You face
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The dip in container uses boiled water into You face is face of boiled water very hot You certainly, with chopstick agitate, (very can very hot, must not use a hand) after agitate becomes garrulous state, use hand blending dough next, dough cannot too dry, broken bits can be dropped when doing rub, also cannot too soft, soft evaporate when stick completely bad also to tear apart, the plasticene that plays like the child namely probably the sort of program
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Hold rub with the hands of face of a You to become the figure that goes up like the graph, after all rub is over, you face wants to go up boiler evaporate 8-10 or so minutes
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The You range with good evaporate is full each is torn apart, can fry You face, deserve to go up colour any of several hot spice plants, pimiento, green pepper, onion, Chinese cabbage, shredded meat, garlic piece (what often match in north is these dish) when frying, stir-fry to issue divide evenly of You face agitate finally first, him spice is adjusted at will according to taste, also can deserve to go up hotpot small dish this also is the most classical having a way is the world really delicate, perhaps make an acid hot dip in dish is direct edible
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This kind is the grandmother of You face evergreen chinquapin of rub
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The grandmother of You face evergreen chinquapin with good rub, go up boiler evaporate 78 minutes, dozen dip in dish is direct edible, also can do hodgepodge to drench above
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Fried You face fish must match Shanxi mature vinegar and chili oil to have an ability sweet