Soufflés
By VicentaLakin
Recipe Recommendations
- red bean 250g
- starch 50g
- mint appropriate amount
- dried chili 5 stars five
- pepper appropriate amount
- salty fragrance
- fried
- an hour
- senior
Steps for Soufflés
1
Red beans are immersed in warm water, pick floating beans (usually bad) and bubble for more than half an hour, making it easier to cook。
2
It must be boiled in cold-cooked red beans. I've been cooking for about half an hour, depending on the nature of the beans。
3
The starch melts with a small amount of water, and the eggs are spilled into half of the mixed starch, and then a little salt is added to the mix。
4
Pour dried red beans into an evenly mixed starch egg fluid and then fry the boiler (it is recommended that each red beans be separated by hand and not glued together as much as possible)。
5
The red bean oil goes up to the golden soybean tar, and the fresh mint is ready for the boiler。
6
Finally, extra oil was poured, with a small amount of dried peppers and precipitous peppers left in the pot (smelts) and then a drop of red beans, mints together (crushing mints is more likely to integrate mints)。
7
When the pot comes up, a little bit of salt is spilled, and two fresh mint locks, done。