The sun's on fire

By VicentaLakin

The sun's on fire
The motto of Xinxiang, “There is no room for a feast”, fully demonstrates the primacy of the throne. Jean-Claude, also known as Xianxiang, is an dialect intended to be soft and soft. This dish can be used in the summer as a cold meal, in the winter as a hot meal, with a cooked juice with vinegar, salt, etc., and with sour and soft tastes. It has been said that once only the royal table was allowed to appear, today, as long as you move, ordinary people will be able to taste this honour and privilege. Let's start video studies about the taste of this tongue

Recipe Recommendations

  • fat meat appropriate amount
  • eggs appropriate amount
  • steamed bread appropriate amount
  • ginger appropriate amount
  • shallots appropriate amount
  • balsamic vinegar appropriate amount
  • salt appropriate amount

Steps for The sun's on fire

  • Make The sun
    1
    (a) The luminous flowers of cold, fine particles, and the egg yolk and the egg purifier separated and the ginger cut to the end
  • Make The sun
    2
    (b) Placing the finely fertilized meat in the egg-cleans and tumbled it, then pouring it into the ginger onions, adding the salt, and pouring one third of the mixed meat into the yolk
  • Make The sun
    3
    The square mould is removed, the white meat is placed in the stall, the yellow meat is spread to the top, the boiler is evaporated for 40 minutes, and the cut is removed into the cube。

    • The sun's on fire Make Tips

    The diet ratio is one pound of meat: six eggs: three eggs, with as much fat as possible; and two, with cold-stamped teas。

    Recipe Categories

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