Meat powder
By VicentaLakin
The powder bar is rich in minerals such as carbohydrates, dietary fibres, proteins, fume acids and calcium, magnesium, iron, potassium, phosphorus and sodium, and is of a good adhesive nature, absorbing the taste of fresh soups and making them softer and smoother. The husband prefers to eat this fine powder, so he makes this powdered meat, because a human meatloaf only puts a little bit of it in
Recipe Recommendations
- vermicelli a
- minced meat small amount
- dried chili of 8
- garlic 5-merous
- onion 1 segment
- Jiang 3 tablets
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Meat powder
1
Prepare the required material, cut the flesh to shreds, onions, ginger and paste sliced with dry pepper chops, and soft powder bars。
2
A small amount of oil is put in the pot, first the smell of dry peppers and then the smell of garlic。
3
A little bit of white sugar is added to the meat paste to the color change, salt, wine, and a little bit of white sugar。
4
Add a proper amount of soup or water, and then put it in a powdered stew。
5
Put a small amount of chicken before you leave the country, and it's just about the same time you've got soup。Meat powder Make Tips
1. When reducing the sauce for the glass noodles, leave a little bit of liquid, as the noodles will absorb some more after being taken out of the pot and left to sit for a while!
2. Be sure to soak the glass noodles in advance for a while, about 30 minutes! Otherwise, they won't cook through easily when stewing.