Creaming soup, fat cow rolls
By VicentaLakin
Recipe Recommendations
- Salicornia 150 grams
- beef slices 200 grams
- Flammulina velutipes 100 grams
- kale 60 grams
- Meiji Fresh Soy Sauce 20 grams
- wet starch 20 grams
- clear chicken soup 200 grams
- salt 15 grams
- chicken powder 10 grams
- fish sauce 10 grams
- ginger 10 grams
- red pepper 10 grams
- green onion 10 grams
- salad oil 300 grams
- salty and fresh
- fried
- half an hour
- senior
Steps for Creaming soup, fat cow rolls
1
(a) Sea cape washes, one minute in boiling water, one minute in the fire, and take out cooling water and immerse it for six hours2
(b) Mustard wash cleans up the leather, a 0.2 cm thick piece3
Gold mushrooms washed into boiling water for three minutes with plumes of fire, which were removed from the water for cooling; fat cow chips added 5 grams of salt and 15 grams of wet starch。4
Scrolls of 6 grams of golden needle mushrooms and 15 grams of sea cape, with 5 grams of wet starch in the seal。5
(b) Placing salad oil in the pot, burning it up to 50% of the heat, and skating for two minutes into the oxen roller, then removing it and putting it in the cup6
The mustard tablets were added to the boiling water with two grams of saline platinum for one minute, which was removed from the cold and placed between the fat rolls。7
In the pot, chicken soup, fresh sauce oil, fish bonfires, salt 8 grams, chicken powder, pots on fat rolls, onions, gingers, red peppers and a little kettle, three minutes to boiling soup。