- style of cooking classifies:
- Dongbei Cuisine | Soyfood | Suit the taste of both old and young
- makes the difficulty:
- the sure for cluster (not the elementary)
- taste:
- a little hot
- makeing time:
- 10 minute
-
Main material: Bean curd silk spring onions
batching: Salt chicken precise pepper dried bean noodles chilli Chinese prickly ash South Korean thick chilli sauces octagonal ' /p>boiled bean curd silk method:
1. The doing of whole Bean curd ( Some places call the skin of soya-bean milk) Cut the silk
2. Put in a pot of a soup bowl of water in China and Canada octagonally? South Korea thick chilli sauce boils ink ' br /> 3. Put bean curd silk into boiling water fire boil, put the spring onions silk the pan produces soon, 5 minute? Is the chicken precise? Salt
4.Put a little fifty percent oil add, do chilli Chinese prickly ash produce fragrant, the oil of material when being hot in frying pan? The pepper powder can enter to drench
Are there unidentified and white places?note:
The soyfood contain the higher albumen Quality cut food that I prefer economical and practical, recommend, like dish friend to take fish eat some more soyfood ha, ha ~~~
