Yuen Liangmaru
By VicentaLakin
There's a lot of lint in this fried ball today. This dish tastes less greasy and delicious. Leaning. Your kids eat very well, and the fabric is very rich. Most of all, there's a soufflé, which is sold in the supermarket. Especially delicious is simple. It's mostly when you make this meatball. It's important to be careful that it's not rare or dry. It directly affects the taste。
Recipe Recommendations
- lotus root a
- Pork in front of pork a pound
- coriander second root
- Barbecue powder half a spoonful
- spiced powder half a spoonful
- starch a spoonful
- Crispy fried chicken flour a spoonful
- cooking wine a spoonful
- cumin powder half a spoonful
- Salad oil. two spoons
- pretzel a little
- pepper noodles a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Yuen Liangmaru
1
Fresh lichen goes to Pichets, squeezes the water out of it with a light hand and cuts into fine particles。
2
Eight cents thin, two cents fat, and five-to-one to add. Add all the sauce. Smash hard, mix evenly. In the process, we need a little bit of water. It's a little bit more than a little bit more. Don't pour it all in. It's too much water. (The ratio of fried chicken and starch is one to one
3
It's a homogenous meat pie. It'll just make it look good。
4
Hot pots with broad oil. 50% hot oil turns into fire. Put the meat in one by one。
5
One blow, one blow, the other blow。
6
Two sides of gold after. It's time for the pellets to form. They can be used as a leak in the pot. Turn it around, and it'll be all the same. Use a spoony tar to get back in the pot. It's about four times I've had to blow up a couple of nights。
7
Empty dry oil is fed into the disk. Put some fragrance and a delicious dish。