Squirty tea beefballs

1

Preparation of food: Cowball: 250 g, steamed, steamed in the pot for about 10 minutes, spare。

2

A little bit of oil poured into the pot: onions。

3

Tomato sauce: two spoons。

4

Down to the Royal Tea King: 2 spoons。

5

A proper amount of water, salt: 1 g, sugar: 2 g, prepared by fire. The amount of water should be increased or reduced according to the size of the bullballs. Overall, it should not be too much, and too much water is not easily prepared to be dense. This is a place where shovels don't go on and on。

6

When the smell of the sauce is triggered, it pours into the pre-stilled cowballs, which are evenly coloured, and the sauce slowly becomes thicker, and the fire gathers juice, when the thickness of the sauce is added to a proper measure of water starch, so that the sauce is wrapped on the cowballs, shuts down the fire trays and soaks a little of the sesame sesame。

in the middle of the fire, the sauce shall be soared as to prevent the casserole from being disturbed by shovels. 2. since the sauce is salty, there is basically no need to add too much salt. a little partner asked me what water starch was? what's a hook? one answer today. water starch is the dry starch that is added to the water, which mixes the mixture evenly, so that you can rise up and collect the juice. if you are a water starch, you must remember to mix it before it's used, so it's even again. what do you mean, "thank you"? some medium-sized vegetables pour water and starch before they come out of the pot, and they follow the course of staggering to collect juice for the purpose of equilibrifying and luminating the diet, which is the action for which the finger is drawn. the cuisine sauce will be thicker and evenly wrapped on the surface of the food, with better taste and brightness. we're done. if there's any local partners who don't know what else to ask, liliu will be free to answer。