Thai Simi Somball
By VicentaLakin
WE USUALLY USE IT FOR DESSERT, AND OCCASIONALLY WE SEE A SPECIAL APPROACH, AND IT'S REALLY GOOD TO TRY. IN THIS DISH, SIMI'S SKIN IS THE SKIN OF MEATBALLS, A VERY STRONG Q-BALL, AND THE MEATLOAF INSIDE IS MADE OF FRESH AND JUICY, AND IT TASTES VERY GOOD, AND IT'S A NEW FOOD。
Recipe Recommendations
- ximi appropriate amount
- boiling water appropriate amount
- pork appropriate amount
- parsley appropriate amount
- onion appropriate amount
- garlic appropriate amount
- carrots appropriate amount
- white sesame appropriate amount
- fish sauce appropriate amount
- Fresh soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Thai Simi Somball
1
Cream, onions, garlic, carrots。
2
Pigs are fat and thin, fat and fat。
3
A little oil, onions, garlic, carrots。
4
And the celery will make a pot of it。
5
There's no oil in the pot. Let's get some oil out。
6
Weared meat, weededed wine, white sugar, fish truffles, a little raw smoke, and weeded vegetables to dry。
7
The plate is filled with corroded sesame。
8
Little Simi back up。
9
Little Simi broke it with a cuisine. (I didn't make it full of powder, or some small particles that didn't matter
10
A little bit of water, and it's hard and soft. (It's not too much to do at once, the noodles get colder when they're packed, and I add some water products
11
One-time gloves, pull a small sum of Simi, squeeze around thinner than the middle, and add the roasted casserole。
12
Close your mouth。
13
A steam box with a wet cloth and, if used, a layer of oil on the plate。
14
The water will be evaporated for 10-15 minutes。
15
I'm just eating it while it's hot, and you can add it to your taste。
16
Done
17
Done