Jell-O

By VicentaLakin

Jell-O
From childhood to age, every holiday mothers do a big bowl of casserole for their families. Grown-ups are always very comfortable and can eat when they eat, and our little friends don't think about it at all. They're already in their mouths when they come up from the oil pan and they're running out of gas, and they eat hot food with their tongues on them. Good food is food that gives comfort to the heart, not “simply mouth cheers”. The minimum level of food is simply the satisfaction of the desire to speak. Real good food, full of mouth and stomach, should also be given some comfort. Food always reminds people of one thing, something that may have been forgotten long ago and people are long gone, but that memory will flash and resonate because of a taste, which is the magic of food. Every time you eat a little souffle, you always remember the scene of a childhood poaching, the free-handedness and naiveties that are the best things to grow up. Today's casserole, two diets, classics, sugar vinegar innovation. Eat as you like。

Recipe Recommendations

  • front leg meat 200g
  • cooking wine 20g
  • Ginger and onion juice 10g
  • egg liquid one
  • starch 60g
  • laojiang 15g
  • garlic 3 petals
  • green onions 50g
  • soy sauce 15g
  • white sugar 30g
  • vinegar 25g
  • cooked sesame 5g
  • peppercorns 15-20 one

Steps for Jell-O

  • Make Jell-O step 0
    1
    Get raw materials ready in advance。
  • Make Jell-O step 1
    2
    The pig's leg is ready to grow by four centimetres and a centimetre or so: pork is best when it's skinned, too thin, too fat, too fat。
  • Make Jell-O step 2
    3
    The meat strips are said to have been used for wine, salt, ginger onions, egg fluid and starch: the whole egg fluid is separated from the egg yolk。
  • Make Jell-O step 3
    4
    We'll put all the sauce on the meat。
  • Make Jell-O step 4
    5
    Ginger, garlic cut into rice, onions cut into little pieces。
  • Make Jell-O step 5
    6
    When the seed oil is hot in the pot until 60%, the meat that tastes after the odour is blown into the pot to the stylish nagging: when the meat is down, the meat is covered with a chopstick, so that it is not glued together。
  • Make Jell-O step 6
    7
    The first time you're going to blow up the cougar, you can get it。
  • Make Jell-O step 7
    8
    When the oil heats up to 90%, the first fried souffle is poured into the pot and then blown up again, the so-called rebuffing nags: it's better to taste inside the sommel after the blow。
  • Make Jell-O step 8
    9
    A small amount of base oil is left in the pot, with a bottle of ginger, garlic and onions。
  • Make Jell-O step 9
    10
    In addition, salt, wine, soy sauce, sugar, vinegar and water starch made of sugary juice。
  • Make Jell-O step 10
    11
    And when the fire shrinks into a second-rate stubble, it will be ploughed down into the casserole。
  • Make Jell-O step 11
    12
    When you get out of the pot, you can eat with sesame。
  • Jell-O Make Tips

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