♪ Dry-blast bells ♪
By VicentaLakin
The bells are made in the Hampshire, the tofu bean bells are sprung into the wings, the tofu bean bean bean is sprung in colour, and the bells are sprung, and it is said that the dish is associated with the Nansung King, Han Xing Zhong, who went to a hotel in the outskirts to eat the meal one day, Han Zheng Zheng Zheng Zheng Zheng Zheng Zheng Zheng went to buy the bean in the countryside, and it is not possible to make it when Han Zhong Zhong is known that he is a famous HAN Zhong Zhong Zhong Zhong Zhong, so the chef is very fond of the bells and thanks to him, since it is Han Zheng Zheng Zheng Zhong who has come to hear the sound of the bell Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Zhong Z
Recipe Recommendations
- Sixiang tofu skin 5 photos
- minced pork appropriate amount
- egg yolk a
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
Steps for ♪ Dry-blast bells ♪
1
The materials are: tofu, pork, eggs, yellow
2
First, we'll put the pork in the salt, the chicken, the wine and the proper amount of yolk
3
Put the rest of the eggs down with a little water and start packing
4
Cut the tofu-coated sides off with a knife and make them square
5
Then you rip the tofu skin out of one hand
6
Take two tofu skins and lay them on top
7
And then you put a little bit of meat on it
8
When you put the meat on it, you put it on some cut-off tofu
9
Then roll up the tofu skin and put yogurt on your mouth
10
One five
11
And cut it to about 3.5 centimeters
12
A boiler, burning to 3.5% heat
13
Then you put the bell in, you blow it slowly with a little fire, you turn it around with a spoon while you blow it up, you get oil
14
Blasts to gold, extracts the tar, then loads the plate, puts on sweet noodles, ketchup, and onions, etc., and eats it. (The temperature control is critical, it must always be between 3 and 4% temperature, and when it's high, it burns, and when it's low, it's oil, and it's all oil.)