Subsidiary: carrot 30 grams of celery 30 grams
Seasoning: soy sauce 10 grams of salt 8 grams of MSG 5 grams of pepper 5 grams of green onion 10 grams of ginger 5 grams of sugar 25 grams of vegetable oil 25 grams of each appropriate amount
Tiger elbow stewed vegetable vermicelli practice:
1. will be the elbow of the pig scraped clean, put into the boiling water pot blanch through, fish out and spare;
2. change water to cook until eight cooked, the skin side dry, wipe wipe the noodles, and then the noodles. Into the boiling water pot blanch through, fish out standby;
2. water to cook to eight cooked, the skin surface dry, smear a layer of sugar color, put into the 90% hot vegetable oil deep-fried until the skin surface is the color of the tiger's skin, take out of the cooled and cut into pieces (2 cm square);
3. scallion cut into segments, ginger slices;
4. vermicelli put in the water to soften the rinsed;
5. peppercorns put in the bowl plus
6. cabbage heart washed, torn into large pieces;
7. carrots cut into diamond-shaped slices;
8. celery cut into segments;
9. pan into the bottom of the hot oil, with scallions, ginger slices burst pot, add the 750 grams of broth, add soy sauce, salt, pepper water, into the elbow of the pork stewed for 20 minutes;
10. Sequentially add the buffalo vermicelli, cabbage heart, carrot slices, and finally add celery segment, sprinkle with monosodium glutamate can be.
For more information on Tiger Elbow Stew with Vegetable Powder see Mint.com Food Library/shiwu/hupizhouziduncaifen