Skip to main content

A coalhada de feijão da vara pote barriga ovelhas



materiais:

1 1/2 libras de barriga ovelhas
5-6 fatias de gengibre
1 cebola
Feijão coalhada vara aleatório
Um pouco de pimenta
5-6 folhas de louro
Pouco Octagon

temperos:

Molho teriyaki 150 g
10 gramas de açúcar

prática:

1, gengibre e cebola corte de backup
2, Feijão vara coalhada com backup de água quente
3, barriga ovelhas reserva de água ferver
4, abra o fogo, coloque o azeite, o calor panela, adicione o gengibre ea cebola e refogue,
5, para a ovelha barriga, além de um copo de água, em seguida, adicione a pimenta, folhas de louro, anis estrelado, açúcar e molho teriyaki, a água deve ser adicionada ao ofuscado a maioria dos ingredientes, tampa
6, depois que a água ferve, vire pequeno guisado fogo 1 hora e 30 minutos
7, Adicionar 10 minutos será concluída feijão coalhada vara, cobertura, etc.

Comments

Popular posts from this blog

香港常用網址

Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings