The soufflé
By VicentaLakin
It's a famous home dish. Every holiday home will fry “yearly goods” for family and friends. They are of high nutritional value, rich in trace elements such as iron and calcium, and rich in plant proteins, vitamins and starch, with significant rehydration and increased human immunity. You can eat snacks when you eat or when you drink
Recipe Recommendations
- lotus root section
- ground meat 150 grams
- eggs a
- flour 120 grams
- cornflour 50 grams
- Jiang appropriate amount
- onion a little
- cooking wine a spoonful
- salt a little
- pepper a little
- white sugar a little
- oyster sauce a spoonful
- soy sauce a spoonful
- chicken essence a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for The soufflé
1
Cracking out the ginger juice and scrambling with a little bit of salt and sugar pepper and onions
2
Flour is added to the egg fluid, one gram of salt, and the right amount of water adjusts to a dead end
3
Lean clean, cut off both sides, cut into a 0.3 centimetre layer of thinness that binds together at the bottom. Jack
4
The meat is evenly spread in the clamp
5
It's full of powder
6
I don't know
7
It's 60-70% hot in the pot
8
It's perfect for gold