Recipe: Three cups in the middle

Home Cooking Recipe: Three cups in the middle

Notes:

The three-cup dish is a representative dish of Taiwan. It must have its presence in large and small Taiwanese restaurants, such as: three cups of chicken, three cups of oyster mushrooms, three cups of medium rolls, and so on. . What is three cups! In fact, it is a cup of sesame oil, a cup of Taiwanese rice wine and a cup of soy sauce. The taste of the dish is so strong and bright, which is very popular among diners.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the medium volume to the internal organs, peel and cut.

    Wash the medium volume to the internal organs, peel and cut.

  2. Home Cooking Recipe: The medium roll is washed and cut into circles, the ginger slices are cut, the red pepper is cut in half, and the nine-story tower is selected to be washed and ready for use.

    The medium roll is washed and cut into circles, the ginger slices are cut, the red pepper is cut in half, and the nine-story tower is selected to be washed and ready for use.

  3. Home Cooking Recipe: Boil a pot of water, roll the water and roll the pan in the middle of the coil for about 30 seconds and drain.

    Boil a pot of water, roll the water and roll the pan in the middle of the coil for about 30 seconds and drain.

  4. Home Cooking Recipe: Hot pot into sesame oil, small fragrant garlic, ginger and red pepper, add hot soaked stir fry, into soy cream, sugar, Taiwan rice wine, water. After the fire is boiled, stir fry until the soup is dried, then add the nine-story tower and mix well.

    Hot pot into sesame oil, small fragrant garlic, ginger and red pepper, add hot soaked stir fry, into soy cream, sugar, Taiwan rice wine, water. After the fire is boiled, stir fry until the soup is dried, then add the nine-story tower and mix well.

Tips:

1/. Because the seafood is cooked for a short period of time, it is cooked with soy sauce, so that the sauce is well adhered to it and the taste is more mellow. 2/. The real three cups are a mouthful of mellow and almost no broth. It is usually served in a hot casserole or cast iron pan, and it is kept warm to stabilize the aroma and taste.


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