An ostrich cage pouring soup
By VicentaLakin
It's delicious because I used ostrich meat, remember, before I shared ostrich fried peppers, or the ostrich meat that my nephew had bought from the farm, which was not frozen in the fridge, though rare in the market, was wonderful, tender, juicy, delicious, tasteless, and of high protein, low fat, low cholesterol, low heat, so it's easy to eat meat and eat nothing. In particular, ostrich meat contains more trace elements than normal meat, such as iron, calcium, zinc and selenium, which are of high nutritional value, easily digestive and suitable for calcium supplementation by older children。
Recipe Recommendations
- high-gluten flour 400g
- ostrich meat 400g
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- white pepper appropriate amount
- onion 1 piece
- Jiang 1 block
- white sugar half a spoonful
- soy sauce
- oyster sauce appropriate amount
- cooking wine a little
- soup-stock appropriate amount
- salty fragrance
- steamed
- an hour
- senior
Steps for An ostrich cage pouring soup
1
High-banded hot water, thrown into a bakery and face, and a nice noodle removed from the cover for half an hour。
2
Frozen ostrich meat is unfrozen, cold water is immersed for half an hour, and after haemorrhaging, it is washed repeatedly。
3
Ostrich meat is cut, it's sticky, and onions and ginger are rinded (no ostrich meat can be replaced by beef, lamb or pork)。
4
Pumps: A proper amount of onions, ginger shredding, sugar, white pepper powder, five-carb powder, raw, wine, platinum oil, salt is fully evenly mixed in one direction; then, a number of times, the soup continues to mix in one direction, until the old soup is fully integrated into the cud, so that the meat is full of soup, which I use with a bowl of old soup, and then the proper amount of oil (or fragrance oil) continues to stir up in one direction, and the final refuelling is to lock up the soup that is absorbed in the meat pap and then send it to the fridge for cold storage, which is best consolidated and easily wrapped。
5
Repeat three to four times - the face-scratching process, which is very smooth and stretchy to the face, and then grazes the strips into small agents, smaller than the usual dumplings。
6
Take a pasta, make a skin lighter than the skin of a dumpling, wrap it with meat and squeeze as much as possible。
7
All the bags were packed for five minutes。
8
The steaming pan is placed in a bag and the water evaporates for eight minutes。
9
The steamed buns, the brakes that opened the pot were quite tempting。
10
Let's eat while it's hot。
11
A meat pack, full of soup. No wonder the kids like it。An ostrich cage pouring soup Make Tips
One, three or four more times — the process of face-to-faceing cannot be avoided, so that the face can be made more resilient or more rigid, so that the skin is thinner and so thick as to affect the taste. 2. Tranquilization is also required to produce more energy and to produce better results by hand. 3. The ostrich meat market is rare and can be replaced by beef, lamb or pork, which is good for soup。