Seameat head
By VicentaLakin
Ever since I was a little girl, I remember my mom always had taro in her dinner. She said, "Take the taro, go out and meet nice people." It was impossible to speak to her, to grow up and to learn how to be a parent。
Recipe Recommendations
- Taro 100 grams
- Hymie 30 grams
- tear apart flesh and blood 50 grams
- fragrant dried 50 grams
- mushroom 30 grams
- tofu a little
- Square leg appropriate amount
- eggs a
- broth 500 grams
- water starch appropriate amount
- salt 2 teaspoons
- chicken essence 1 teaspoon
- pepper a little
- sesame oil 1 teaspoon
- onion a little
- soybean oil a tablespoon
- Jiang a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Seameat head
1
Preparation of raw materials: taro, rice, tofu dry, tofu, mushrooms, square legs, wooden ears, bone soup and bone-breaking flesh, eggs, ginger onions, waterdock Pink
2
All raw materials will be cuttin。
3
Take the flesh out of the bones and tear it to shreds。
4
Sea rice bubbles with warm water, dries and chops。
5
Pick up the kettle, onions, and put in all the ingredients。
6
Put high soup in the pot。
7
When the fire opens, it turns and boils for 8 to 10 minutes。
8
Cut the tofu and boil it in the pot. And salt and chicken。
9
Water starch in the pot。
10
Put an egg in a clean bowl。
11
The scattered eggs are spilled in the direction of a clockwise and pushed in reverse direction with shovels or spoons. "Pushing a pot full of flowers."
12
Finally, a little pepper powder is added, half a spoonful of perfume is poured in, edible and colored。