Foo-foo
By VicentaLakin
ALL KINDS OF SKINNY MEAT CONTAIN CLOSE AND MORE DIGESTIVE NUTRIENTS. ABOUT 20% PROTEIN, 1-15% FAT, 1% INORGANIC SALT AND THE REST WATER. IN GENERAL, PORK, BEEF AND LAMB CONTAIN HIGHER SATURATED FAT, WHILE POULTRY, CHICKEN AND RABBIT MEAT CONTAIN LESS SATURATED FAT. IT IS ALSO RICH IN INORGANIC SALT, ESPECIALLY IRON (RED THIN MEAT), PHOSPHORUS, POTASSIUM, SODIUM, AND LESS CALCIUM. SKINNY MEAT IS ALSO A GOOD SOURCE OF VITAMINS B1, B2, B12 AND PP, AND THE LEVELS OF VITAMIN B1 IN SKINNY PORK ARE QUITE HIGH, ALTHOUGH VITAMIN A IS SCARCE AND ALMOST FREE OF VITAMIN C。
Recipe Recommendations
- fresh meat stuffing 200 grams
- onion 20g
- Jiang 10g
- Japanese tofu 50g
- coriander 5g
- One product of fresh soy sauce 1 scoop
- oyster sauce 1 scoop
- salt 1 spoon
- MSG
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Foo-foo
1
Fresh pork dumplings in the chops of the ginger。
2
I'll put in some sauce, some oatmeal, some salt, some odor。
3
The spices and the meat corset cover the membrane of 30 minutes to make a taste。
4
The tattered meat is packed in containers。
5
Japanese tofu removes a slice of the overpack cut to 1 cm thick。
6
The cut Japanese tofu forms the shape of a flower on the meat pie。
7
Covered with a protective membrane and evaporated in the steam pan for 15 minutes。
8
It's a good flower。
9
In the middle of Japan's tofu, cherries are placed in the middle and fragrance leaves are decorated。
10
This delicious and nutritious food is very well suited for the school children who are about to take a high examination。
11
The fragrance of tofu with fresh meat is truly a taste of lips。
12
Not only does it look delicious, but it looks very edible。
13
A good day begins with a rich breakfast and hopes for excellence for the children of the high examination。Foo-foo Make Tips
ALL KINDS OF SKINNY MEAT CONTAIN CLOSE AND MORE DIGESTIVE NUTRIENTS. ABOUT 20% PROTEIN, 1-15% FAT, 1% INORGANIC SALT AND THE REST WATER. IN GENERAL, PORK, BEEF AND LAMB CONTAIN HIGHER SATURATED FAT, WHILE POULTRY, CHICKEN AND RABBIT MEAT CONTAIN LESS SATURATED FAT. IT IS ALSO RICH IN INORGANIC SALT, ESPECIALLY IRON (RED THIN MEAT), PHOSPHORUS, POTASSIUM, SODIUM, AND LESS CALCIUM. SKINNY MEAT IS ALSO A GOOD SOURCE OF VITAMINS B1, B2, B12 AND PP, AND THE LEVELS OF VITAMIN B1 IN SKINNY PORK ARE QUITE HIGH, ALTHOUGH VITAMIN A IS SCARCE AND ALMOST FREE OF VITAMIN C。