Souffle
By VicentaLakin
Remember, when I was a kid, my favorite steam bowl was the casserole
Recipe Recommendations
- pig lean meat appropriate amount
- octagonal the 2
- cinnamon 1 small piece
- ginger 2 tablets
- onion Subparagraph 2
- dried chili of 3
- pepper 6 capsules
- cumin 1 small
- geranyl 1 tablet
- eggs of 2
- salt appropriate amount
- starch appropriate amount
- liquor appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Souffle
1
The pig's scrawny knife, cut into thin strips, put in a small amount of salt and a few drops of white wine for 10 minutes
2
Put two eggs in the bowl, a starch of the same weight as an egg, mix it into a pickled meat, ready to fry
3
Oil pouring in the pot, a little bit larger, fried meat. Keep your eye on the color balance
4
Snacks on the platter, fill up the fried meat, and dry it
5
The meat is in the bowl, and on top of it is eight horns, cinnamon, fragrance leaves, dry peppers, peppers, little onions, ginger chips
6
Juicy, little salt, white pepper in the bowl, little raw drops into the old drops, pouring into the clean water and flatting
7
I'll pour the sauce on the souffle, and I'll steam it on the fire in 10 minutes, and I'll steam it in 30 minutes
8
Soccer's out of the pot. You have to wear gloves to remove your steam burnsSouffle Make Tips
Steam the crispy pork for a bit longer so it can better absorb the flavor.