The practice of soup-stock chop face, how is soup-stock chop face done delicious
That year, almost everyday the working eat midday has chop face to be able to choose. Then, became the frequenter of area of cooked wheaten food, hot chop side, the chop face of acerbity soup, work mixed chop side, rotate of a lot of taste, did not eat dirt actually. The girl that sells a range follow me slowly ripe rise, later, meet actually secretly put 9 chop in my bowl more. The meeting when giving a face to give me is blinked blink an eye, taking what tray maintains his composure to go away next, resemble an old friend.
So old past, I blurred those are immersed oneself in struggling day, forget not to drop that bowl of appetizing chop cover however. The platoon of that small costal region in freezer let me have the impulse that thinks he makes chop range suddenly, a person is then extemporaneous in the kitchen play. When familiar fragrance is passed, I knew to succeed. This long-unseen fragrance is not to be in the dining-room of that days, be in however the kitchen of oneself. The girl that takes a side also did not have in those days stubborn expression, of the joy that is Wen Tun's man already wife.
In the years like shuttle, a lot of memory are not to be in the heart, go up in taste bud however.

Use with makings 1 (makings)

Costal region platoon
250g
Fine dried noodles
400g
Ripe egg 1
Agaric
2
Sweet green
1
Garlic
1 valve
Ginger
1 flake

With condiment of makings 2 ()

Often smoke
5ml
Oyster sauce
5ml
Yellow rice or millet wine
5ml
Salt
3g
Candy
3g
Pig bone soup-stock 1
Vinegar
Right amount
Boiling water
Right amount

The practice of soup-stock chop face 

  1. Costal region platoon immerses go after hematic water abluent drop does moisture, after with cold water bubble is sent, agaric rips small, sweet green is mincing, ginger cuts filament, garlic section

    The practice measure of soup-stock chop face 1
  2. Boiler heats up right amount oil, about 7 ginger garlic is put to explode when becoming heat sweet, break up into chop conflagration fry to after becoming angry, transfer into often smoke, yellow rice or millet wine and oyster sauce continue to break up fry. Infuse has done not have the boiling water of chop, put soup-stock, sugar, agaric and salt are joined after medium baking temperature turning to boil 30 minutes after conflagration boil, continue to boil 20 minutes, along boiler Bian Lin enters a few vinegar, the flameout after mix is even

    The practice measure of soup-stock chop face 2
  3. The infuse inside skillet makes an appointment with the clear water with full 2/3, enter the boil after one teaspoon edible is oily, after putting fine dried noodles boil, drench cold water of smaller part bowl, such 3 hind can, cross face fish out cold water, drop doing is put into the bowl, irrigate on chop and soup, scatter on sweet green, plus the egg, chop face is finished

    The practice measure of soup-stock chop face 3

Small stick person

1. does the chop of chop face to choose costal region platoon as far as possible, cut small, edible rises convenient, and easy tasty
2. sweet green can be replaced with caraway, if do not have self-restrained soup-stock, the soup-stock of carry out selling city piece OK also, choose pig bone soup-stock as far as possible, do not use piscine boiling water
3. is fried yellow rice or millet wine and oyster sauce are joined when making chop more render palatable, and make finished product colour and lustre very good
The water in 4. infuse chop must be boiling water, join cold water to be not done piece sweet thick flavour, the flavour of chop also can sell at a discount greatly
5. fine dried noodles can be replaced with hand roll face, cross cold water to be able to make bright of noodle mouthfeel fall slips, oil of a few edible is joined to be able to prevent face adhesion effectively when the face that boil
6. does this face not to add gourmet powder as far as possible or gallinaceous essence, can affect the taste of soup itself
2020-02-11
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview