The soufflé
By VicentaLakin
It is known as the province of thousands of lakes, the village of fish and rice. Whether it's cold or hot, or if it's steam, stew, fried or baked, the lake's population is always in love with each other, either for the holidays or for the wedding feasts, and the lake's people are less likely to keep the dishes - the fried clamps. Because of its high nutritional value, it has been increasingly accepted in recent years, and its use has become more abundant, but the highest level of outreach is in the form of blast traps. This is a platinum-forming diet with a heart-fried diet. The sweetness of the lichen and the fineness of the flesh-mealed is a perfect match. As long as this dish is present on the table, there will be no hard-to-mouth problems。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for The soufflé
1
Choose a thick mid-pit, wash the mud, and turn around。
2
Slice the ginger and garlic into as small a shred as possible。
3
The pork is cut in pieces, the garlic is cut in the form of meat, and the eggs are thrown into the ground。
4
Screeching, vinegar, salt, etc. are in the meat pie, the eggs are scattered and the eggs are smoothed。
5
Cut in half a centimetre thick, evenly coated on one piece of meat, grafted the other together, gently pressed the pressure, and the meat plumed with a hole, and glued the two pieces together。
6
Take 200 grams of flour and water it up to paste, and chopsticks can hang it up. Half a spoon of salt。
7
The well-made clamps are placed in a thin layer in the paste, the oil on the bottom of the pot is levelled and burned up to 40%, the clamp is placed in the pan with chopsticks, the small fire is blown, and the other side is blown up when one of them reaches the yellow。
8
If you want to get a softer taste, pull the clamp out a little cool and blow it up again to the yellow。
9
Let's get one out of here. We'll get the fragrance in there。The soufflé Make Tips
1. You must use sweet, crispy lotus root; do not choose woody ones meant for soups (the texture is too soft, not crispy). Lotus roots with mud on them are better than those that are washed too clean. 2. Maintain low heat throughout the frying process; fry a few at a time and do not rush.