Souffle
By VicentaLakin
The soju dish seems to be somewhat different in all parts of the country, but the whole country loves it, eats it directly or mixed it with flour, cooks it softly and steams it up. The first time I tasted it, I fell in love, but Guangdong was afraid of fire, and only occasionally。
Recipe Recommendations
- lean meat 250 grams
- sweet potato powder 150 grams
- eggs of 2
- Jiang 1 block
- salt 1 tablespoon
- pepper 0.5 teaspoon
- pepper powder 1 teaspoon
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Souffle
1
Materials
2
Skinned little strips. My red potato powder is made of itself. It needs water
3
Meat bars are put in eggs, ginger chips, salt, wine, pepper powder, pepper powder, and salt for half an hour
4
Pick out the ginger chips and pick up the potatoes for 10 minutes
5
Vegetable oil heats up to about 70% and starts to fry meat (seed oil is low, does not easily produce harmful substances at high temperatures and is used in fish fried meat colours that are particularly good)
6
It's a fire and it's gonna blow to the bottom
7
They eat the souffle directly or mixed with flour, cook the soup softly and steam their mouths。