Wok flamed Shi kuchukua uyoga

Shaoxing mchuzi mvinyo cream na kupunguza mchele siki Black

100YEARS Ambassador Adeline Grattard
Wok flamed Shi kuchukua uyoga - photo1 | Debic
Wok flamed Shi kuchukua uyoga - photo2 | Debic

Adeline Grattard

Yam'Tcha

Ingredients

For 10 servings

uyoga Shi-kuchukua

1500 g shi-kuchukua

20 ml mafuta ya karanga

10 g sambal oelek

20 maji ml

10 ml mchuzi giza soya (tamu)

10 ml mchuzi mwanga soya (chumvi)

3 s chumvi

600 g Tofu

Shaoxing mvinyo cream mchuzi

500 ml kuku hisa, mwanga

500 ml shaoxing mvinyo

500 ml Debic Stand & Overrun

10 ml mchuzi giza soya (tamu)

10 ml mchuzi mwanga soya (chumvi)

3 g chumvi

Black mchele siki glaze

250 ml Black mchele siki

50 g Kichina sukari

Kisha pamba

300 g Champignon du Paris

30 sprigs limau thyme

Preparation

uyoga Shi-kuchukua

Joto wok mpaka sigara moto.

Kuongeza mafuta na Pika kwa haraka uyoga shi-kuchukua.

Kuweka moto off na kuongeza maji.

Hebu uyoga mvuke na basi kuyeyuka maji.

Kuongeza sambal, wakatia moto juu tena.

Kazi haraka, msimu uyoga na michuzi soya na katika hatua ya mwisho kuongeza tofu.

Msimu na chumvi.

Shaoxing mvinyo cream mchuzi

Katika sufuria mbili tofauti joto kuku hisa na shaoxing mvinyo.

Lete shaoxing mvinyo kwa jipu rolling na basi kuyeyuka pombe kwa dakika 5.

Kuongeza mvinyo kwa kuku hisa na kuongeza cream.

Punguza hadi texture taka.

Msimu mchuzi kwa michuzi soya na kuweka moto.

Black mchele siki glaze

Kuongeza siki na sukari sufuria na kuchemsha.

Punguza hadi inaonekana syrupy texture na hifadhi.

Assembly

Mavazi shi-kuchukua mchanganyiko katikati ya sahani.

Kijiko ukarimu baadhi mchuzi karibu mchanganyiko shi-kuchukua.

Maliza kwa mvua ya Black mchele siki glaze, lemon thyme na thinly kunyolewa mbichi champignon du Paris.

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