Spam
By VicentaLakin
BARBECUES ARE AVAILABLE ALL OVER THE COUNTRY, AND BARBECUES, SUCH AS THIS, ARE VERY POPULAR IN HUBEI, AND THEY'RE VERY POPULAR IN THE ROAD STAND, AND THEY'RE SO BIG THAT THEY'RE SO HOT IN THE UNION STORE. WUHAN'S BARBECUE DOESN'T SAY IT'S FAMOUS, BUT IT'S NOT. THE GREATEST FEATURE OF THIS IS THAT EVERYTHING CAN BE BAKED, IF YOU THINK OF IT ~ POTATOES, PICKLES, PORK, CHICKEN CLAWS, PICKLES, MUSHROOMS, SKINNED FISH, MEAT BANDS, TOFU DRY, CUCUMBERS, CRUMBS, EGGPLANTS, CORN, CHICKEN KIDNEYS, LAMB MEAT, BUNS, GREEN MOUTHS, NOODLE FISH, BEAKS, CLAMS ~ EVERYTHING IS CHEAP AND TASTES SO UNIQUE THAT YOU CAN THINK ABOUT IT. MANY YOUNG PEOPLE IN THE CITY AND AROUND THE UNIVERSITY CAMPUS NOW LIKE TO PARTY AT A BARBECUE, AND HAVE TO WAIT OUTSIDE WITHOUT AN APPOINTMENT; SMELL THE HOUSE FULL OF BARBECUES, POTATOES, FRAGRANCES, SWALLOWING WATER AND SO ON; TODAY'S POTATO CHIP CAN BE ROASTED AND FRIED; BUT I'VE ALWAYS BEEN USED TO FRESH FRYING, NOT DRYING; AND IT'S SO THIN AND SMOOTH THAT MY MOUTH IS SO HOT THAT I'VE BEEN EATING OUT WHEN I'M SINGLE. AT 3 P.M., THE HUNGRY GRUNTS CAME IN A BOWL BY THE STREET AND THE STOMACH WAS HUNGRY. THERE IS A STRONG SMELL OF STREET SNACKS, AND THERE IS A CONSTANT FEAR OF UNSANITARY FOOD AND UNSAFE COOKING. ESPECIALLY SOME BULK SOY SAUCE. I DON'T KNOW WHAT IT COMES FROM. EVEN LESS REASSURING. THEN TAKE THE STREET SNACK AND GO HOME. IT IS AN ORIGINAL VERSION OF MY OWN TRUE EXPERIENCE; IT IS FOR REFERENCE PURPOSES ONLY AND IS AN EXCLUSIVE PERSONAL HOBBY. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- potatoes of 2
- oil 5 scoops
- starch 2 tablespoons
- cumin powder 2 tablespoons
- Barbecue powder 1 scoop
- pepper 1 scoop
- Mutton kebabs seasoning 1 scoop
- pure water half a cup
- Heran organic soy sauce 1 scoop
- chicken essence half a spoonful
- chili powder 3 scoops
- salt 1 scoop
- coriander 1 vial
Steps for Spam

1
Prepare two potato peels。
2
Potatoes go skin-slice。
3
Cut potato chips are put in the water for a moment and the starch is washed off the surface and the starch is removed. Get the asphalt out。
4
Add two spoons of powder。
5
Barbecue powder. Cooking into a lamb string
6
Half a spoon of chicken sauce。
7
Salt one spoon. Don't put too much salt in it, it smells a little salty。
8
Three spoons of pepper
9
A spoon of pepper adds a taste。
10
Two spoons of starch。
11
A spoonful of organic sauce。
12
Add pure water. Fill the bowl。
13
Put the pot on the stove and make sauce with a little fire. You have to use chopsticks to keep moving so that you don't make a pot. Watch out for the center of the pot。
14
The sauce from the barbeque outside was like water, and I found that the potatoes couldn't hang up when I ate it, and when the chopsticks were stuck in the mouth, the sauce was dropped. So on that basis I'm doing a lot of work。
15
When the sauce is ready to go on, the last step is to fry the potato chips. Potato chips must be eaten while it's hot, so they'll be fried after the sauce. New oil is poured into the pot; oil is burned to 80% heat, into the dried potato chips。
16
It's just a little bit too hot for potato chips。Spam Make Tips
1. Cut the potato slices and soak them in clear water for a moment to wash away the surface starch. The fried potato slices will turn out crispy. Store-bought potato slices aren't fried until they are crispy; they tend to be softer and powdery, with a slightly raw texture. If you make them like this, three potatoes won't even fill a bowl.
2. Simmer the sauce over low heat. You must stir constantly with chopsticks to prevent it from sticking to the pot. Note to stir from the center of the pot outward.
3. The sauce from a BBQ shop is watery. When I ate it, I found that the potato slices couldn't hold the sauce; by the time I picked them up with chopsticks and before they even reached my mouth, all the sauce had dripped off. Therefore, I made mine thicker.
4. Don't add too much salt, as the BBQ powder and other seasonings are already a bit salty.