Yuko-san
By VicentaLakin
"When the dry season is so long, when he finds himself in the land, and when the night of the candles is called the Golden List." Congratulations were given to the chef on the basis of the four-year-old. The special features of the dish are: colored gold and yellow, fragrance, deep and happy."
Recipe Recommendations
- pork 400 grams
- lotus root half-section
- cooking wine 10 grams
- soy sauce appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- eggs one
- spinach 2 pieces
- onion appropriate amount
- starch appropriate amount
- oyster sauce 5 grams
- fungus few
- sugar 3 grams
- leek 2 pieces
- Jiang appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Yuko-san
1
The food is clean, the meat and the omelet are cut out, the onion and the ginger cut off are in a bowl2
Put the sauce on3
Salt, pepper4
Into the eggs. Put the starch5
Full and even. Stand by6
Take a quarter of the meat pie, make your hands big balls7
It's so hot, it's so hot. "The meatballs fall on each other by the right hand and shape better."8
During the blast, the ball was turned over with long bamboo chopsticks to keep it even9
It'll just blow up to the skin hard and colored gold。10
Blow up four pills in turn11
Take a little bowl and put it in an octagon, guacamole, onions, ginger chips, pepper powder12
Invoking soy sauce, flavor and small amounts of salt13
I'll put some soup or some water on it14
The savories are on the balls15
Into the boiler16
Steaming Tsimmaru17
Spinach, yellow, clean slices, soft shampoo, small slices18
Put the steamed tungsten in the pot, pour it into the platinum oil, put sugar in it, and get the water flowing19
Down to Yellow20
Just pour it on the balls。