Sauted elbow

Sauted elbow

Introduction:

"[sauce elbow] is a traditional delicacy, color, jujube red sauce, rich flavor, deeply loved. The drawback is that the taste inside the elbow is lighter. But delicacy is delicacy. [sauce elbow] is based on the "sauce elbow", which is the icing on the cake. The method is simple, and the taste remains unchanged. It is suitable for all ages. Please refer to my diary: http://home.meishichina.com/space-285245-do-blog-id-199037.html ”

Production steps:

Step 1: Sauce elbow, soup.

Step 2: cut the elbow in half.

Step 3: cut a large piece again. It's better to make the slice of the juiced elbow a little thicker.

Step 4: pour the soup into the pot and bring to a boil. According to their own taste, can be appropriate seasoning.

Step 5: pour in proper amount of starch, thicken the sauce and turn off the heat.

Step 6: pour the sauce on the elbow evenly.

Materials required:

Old soup: right amount

Sauce elbow: right amount

Starch: appropriate amount

Note: 1. It's a hot dish. It's required that the taste of the elbow is soft and glutinous. It's good to have the feeling of melting in the mouth. So if the elbow is cold, slice it into a plate, steam it thoroughly with a steamer, and then pour the juice. (my elbows are hot when I do it, so I don't have a picture of this step.) 2. In addition: if you use sauce elbow to make cold dishes, the thinner the better. At this time, it is necessary to put the sauce elbow into the refrigerator in advance before cutting it thin. After cutting, natural recovery to room temperature before eating.

Production difficulty: ordinary

Process: slip

Production time: 10 minutes

Taste: salty and fresh