Sweet hot drumstick [dizi manufactures]
Sweet hot drumstick [dizi manufactures]
Graph / article author: A Ludi
[Achieve formerly] ** is permitted without the author, must not be reprinted or extract and compile **
**** opens a language ****
Before period of time is busier, I came back again now, hanging wall dish wishs everybody the festival is happy *^_^*
All the time since what like to take a kind of be eaten together with rice or bread is small feed—Sweet crisp any of several hot spice plants, sweet sweet fragile fragile, super go with rice, in the home necessary. Make chicken this, the dry chili in the home gave out, replace with it, lift involuntarily, the result is right however.
Advocate makings: Drumstick Sweet crisp any of several hot spice plants
Complementary makings: Chinese prickly ash Green ginger Cooking wine Salt The dressing such as soy
It is the processing to drumstick above all, I this ham prepares stripping and slicing namely originally, need not keep complete so, pull open eliminate bone to go directly with the knife, the picture is bloodier, do not suit cheeper to watch. Go the flesh of bone cuts small, put souse of pepper of salt of green ginger cooking wine, the time of souse is controlled half hours,
Who says arm has not twisted ham, I this small thin arm squared two so brawny ham
The chicken with good souse mixes two spoon are amylaceous, agitate divide evenly, oily boiler heats come to be heated up most probably, make chicken into boiler blast
The chicken fish out with good blast accuses oil
Little oil takes in boiler, small fire heats, put in Chinese prickly ash scamper is sweet, put in a few sweet crisp any of several hot spice plants, good scamper chicken is put in break up fry, put bit of soy, vinegar flavors, fry a few times again
Spread bit of balm, can give boiler.
Scamper makes chicken should notice:
Salt is added when souse chicken, must measure sufficient, when be being made because of scamper, the outside moisture of chicken has been done by scamper, quality of a material is more close together, salt is added again when be being fried finally, salt can adhere to only the surface in chicken, saline flavour cannot eat chicken, influence flavour.
Oil must be burned some hotlier, if fire became small, chicken goes down for a long time outside scamper does not work, if long scamper, the chicken that makes finally, very hard, mouthfeel is bad, so oil should be heated up some, made pork is opposite tenderer.
More of <a Href= Http://ouli58.blog.sohu.com>** enters my rich guest **
Tags: , dizi, drumstick, hot, manufactures, sweet
