Cashew with pineapple
Introduction:
Production steps:
Step 1: cut the kidney in half and take out the white part with a knife.
Step 2: slice the back obliquely. Don't cut off each slice.
Step 3: cut vertically along the cross direction of the sheet to form the waist flower. Cut the waist flower into several sections
Step 4: wash the blood blisters in clean water.
Step 5: quickly blanch the kidney flower in boiling water with cooking wine and ginger slices. (be careful not to overcook the kidney flower. Blanch the kidney flower several times.) take it up and soak it in water for more than half an hour.
Step 6: put 2 tbsp oil in a hot pan and fry all ingredients.
Step 7: pour in cashew and stir fry quickly.
Step 8: immediately add the seasoning prepared in advance and thicken it with the lake powder before boiling.
Materials required:
Pig kidney: 2
Pineapple: 50g
Cucumber: 30g
Red pepper: 30g
Green pepper: 20g
Salt: 1 / 2 teaspoon
Sweet chili sauce: 2 tbsp
Tomato sauce: 1 tbsp
White vinegar: 1 / 2 teaspoon
Sugar: 1 teaspoon
Starch: corn flour 2 tsp 1 / 2 cup water
Note: kidney into the pot to fry quickly, quickly from the pot. Otherwise the meat will get old. Pineapples can be canned.
Production difficulty: ordinary
Technology: explosion
Production time: one hour
Taste: hot and sour
Chinese PinYin : Bo Luo Yao Hua
Cashew with pineapple
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