With makings
Ripe beef | 100g |
300g | |
180g | |
2 | |
1/2 | |
5 | |
3 | |
2 | |
3 valve | |
2 | |
1 small spoon | |
1 small spoon | |
10 | |
2 big spoon | |
2 big spoon | |
4 big spoon | |
2 big spoon | |
2 big spoon |
Xinjiang plays the way of a brief informal note
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A handful salt enters flour, cent second enter Wen Shui, with chopstick agitate, after waiting for flour to submit fractional snowflake form, knead smooth dough with the hand, last on the lid velar Tang 30min
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Case scrubbing brush is oily, dough roll becomes 1cm thick, cut hind hold both ends, thoroughly cook into boiling water after stretch is long gently, the drop after fish out face enters rub of cool boiled water works
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Tomato, Chinese cabbage, ripe beef and pointed any of several hot spice plants cut man, agaric is ripped, ginger garlic cuts end
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Heat up boiler cold oil, small fire issues blast of Chinese prickly ash in sweet, fish out Chinese prickly ash, mix into Jiang Mo onion piece is fried sweet, enter pointed any of several hot spice plants, Chinese cabbage and agaric, break up fry half minutes
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Add unripe smoke and beef man breaks up fry
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Add tomato man, ketchup, salt, candy, break up fry about 1 minute
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Into
Fry divide evenly, vinegar and garlic last stage are entered before giving boiler, give boiler