Soup

By VicentaLakin

Soup
It's almost New Year's. There's not much hard food on the table. In many places in Chongqing Sichuan, traditional dishes are common. It's easier to steam than a souffle soup, and easier to mix with without a platter. The fragrance that you smell before you open is actually the purified whiteness of the steam cage, the mixed taste of soy sauce. In my hometown, the skinny meat with no bone-covered noodles is called soufflé, the skinny meat with bones-covered noodles is called soufflé, and the sliced meat is called soufflé。

Recipe Recommendations

  • ribs appropriate amount
  • yellow pea appropriate amount
  • soy sauce appropriate amount
  • rice wine appropriate amount
  • white pepper appropriate amount
  • pepper powder appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • sweet potato starch appropriate amount
  • laojiang appropriate amount
  • shallots appropriate amount
  • eggs appropriate amount
  • rapeseed oil appropriate amount

Steps for Soup

  • Make Soup step 0
    1
    2-30 cm long ribs, 2-3 cm long cut, clean, dry moisture 2. The ribs are scrawny
  • Make Soup step 1
    2
    Add one third of the size of the thumb, one third of the size of the thumb, white pepper, one quarter of the spoon of a 5-cm diameter spoon of sauce, one quarter of a spoon of rice, one third of the salt of the thumb, 10 minutes of milling
  • Make Soup step 2
    3
    Eggs one, smooth
  • Make Soup step 3
    4
    Potato powder, five centimetres in diameter, a spoon smoothed first, and then half a spoon rubbing. even
  • Make Soup step 4
    5
    As long as the ribs are evenly covered in the top coats and separate from each other (this way, it can pour in when fried, and it won't be sticky). (It can also be used to make a cake with thin meat, but it needs a single piece of it together with a viscosity, which can be modelled on the recipe soup)
  • Make Soup step 5
    6
    Seed oil is about 1.5 litres, the fire is hot, and a drop of slurry will float quickly
  • Make Soup step 6
    7
    The meat goes straight into the oil. The little fire goes up for about four or five minutes
  • Make Soup step 7
    8
    A minute or so after the oil has been heated, a minute or so after the medium fire has been added to the fried meat, a minute or two after which the coats of sluice on the surface have been sharpened, and a spoon can sound. If you don't make soup, you can eat it directly, or when it's hot enough to sow it like a barbecue, you can cook it back in a pot and make it sweet, spicy and mundane。
  • Make Soup step 8
    9
    Four spoons of soufflés in ten centimeters of diameter, with half of a small thumb of old ginger cut grain and about 20 peppers. A couple of hours in the pot
  • Make Soup step 9
    10
    Two spoons of peas in a 10-cm diameter spoon, with one third of a thumb-sized old ginger cut grain and 10 or so peppers. 2. The soufflés are not like the soufflés that need to be put in shape before they can be steamed, so the peas can be steamed separately for half an hour when the steaming meat comes up. Chongqing markets or supermarkets can buy rake beans, i.e. soft peas. In addition to peas, soccer can be used to base foods, such as potatoes, peas, and so forth。
  • Make Soup step 10
    11
    When the pot's ready, one third of the pot's full of peas, one third of the soufflé, and a quarter of the five centimetres in diameter. Onion flower
  • Make Soup step 11
    12
    Before steaming, hot soup can be made from pure chicken soup or cut casserole. Salt tastes more salty than directly
  • Make Soup step 12
    13
    You can put the steamed meat on the table with the soup

    • Soup Make Tips

    The meat needs to be salted in order to make it smelly. Otherwise, when it evaporates, it can be diluted by salty sugar. 2. The drying of the particles and the covering of the face should not be too thick, otherwise the evaporation will affect the taste after the passing of the face, not too thin, and at least ensure that more than three quarters of the ribs are covered with dry clothes, so that the surface of the meat will be soft. 3. If it is made from soak, it cannot be too dense, otherwise it will not be easy to evenly cover the body, not too thin, which will cause it to be flat but fast, which will lead to thinness, thinness, which will affect the taste, and not too thick. It's a little thiner after the blast and two millimeters thicker. 4. If the fried oil was to be used with a small fire, the meat would otherwise have been burned. After an hour of steam, enough steam was absorbed, and the sodium began to evacuate and separate. So the steamed casserole, like the big casserole, is as long as possible, in one or two hours, so that the meat can be evacuated without wood. 6. The soup that is made is too heavy to be covered with sodium, so it is usually cooked with cuisine, or with pure chicken and pork soup (because Chongqing country feasts often have to be cooked with more popular saloon and white-buttoned meat, it is easier to get chicken and soup, which is commonly used). It's a little fire in a steam cage, a warmer, and when you come to the table, you're going straight to the table with soup and soup. 8. The soup is a little more salty than the soup that you normally eat directly, and is partly salty because of the steam. 9. In addition to peas, soufflés can be used for taro, pea pointy, etc. If it's with peas, it'll just lay loose peas. 2/3 pots of beans, a third of the soufflé on the surface, flowers onions, and a bit of old ginger pellets, when the boiling broth is sufficient. If it's with taro, it'll be fine if it's made of salted ginger pepper. If you don't make soup, you can eat it directly, or you can eat it in the heat, or you can cook it in a sauerkraut

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