Cracker meat
By VicentaLakin
It's common practice to use the premix, make the compost with a good taste. Today we're going to make a steak casserole, we're going to chop it up with pork chops, and we're going to make a little souffle with a pickle. The ribs are also soaky and can be eaten directly, and can also be used to cook soup in winter when radish, green vegetables and peas are on the market. It's so cold, it's sealed in the freezer room of the fridge, it throws a few pieces in the soup pan when it's time to eat, a bit of ginger-snip, a little bit of saline, a little onions, one word: fragrance – if it's radish, a green head can make soup with the crumb, the meal is ready, and the meat is almost ready. You don't have to put any more oil in it
Recipe Recommendations
- pork chops 500G
- laojiang 约80g
- salt appropriate amount
- cooking wine appropriate amount
- pepper noodles appropriate amount
- sweet potato starch
- eggs of 2
- corn oil 约500ml
- salty fragrance
- fried
- several hours
- ordinary
Steps for Cracker meat
1
Piggy squirts use water for about half an hour, with haemorrhage, and old ginger washes。
2
Old Ginger cut small pieces, put some water, broke and filtered with a cuisine。
3
Filter after ginger, back up。
4
Half an hour after the blizzard, cleans the dry water, fills the wine, salt, pepper noodles, ginger, and soothing at least half an hour。
5
It's like this for half an hour. There's no cuisine to cut the old ginger and pick it up。
6
Two eggs were filled with salted ribs, which were dispersed and added to the starch。
7
The starch is salted。
8
And even。
9
If the starch is less, the starch is less, the water is less, and the effect is as good。
10
Corn oil is burned to 50% heat。
11
Put the chopsticks down and make a bubble. Turn off the fire。
12
The ribs were covered with starch and thrown into the pot。
13
Keep the small fire in shape。
14
The styling is followed by chopsticks, which separate the souffle with a few minutes ' turn。
15
It's about 20 to 30 minutes, and it's a little yellow on the outside, so you can get the rinsed oil in the picture — like the process of blowing up all the soju。
16
When all the meat is blown up, the fire starts, and when the temperature rises to 70 to 80% of the heat, all the meat goes back。
17
Scramble with a leaking spoon to keep the heat even, blow up for about a minute or two, and the meat's surface is yellow, and the fire boils。
18
It's a good meal。
19
I can't help but eat a piece of it。Cracker meat Make Tips
One, Ginger only washs the surface sand, and never skin. 2. The ribs are as good as possible to pick the chops in the front. 3. Precipitous peppers may also be added, but with good control, the taste is better than with pepper noodles. 4 The salt is not used much when the salt is salted, and the starch is salted and partially drained when it explodes. 5. Beer may also be used in lieu of fresh water, so the fried meat is more crumbs and tastes better. 6. The amount of starch is critical, the amount of water is too clean to hang, the amount of water is too dry to be taken off, and the desired effect is not achieved. Seven: If it's so cold, it's sealed in the freezer room of the freezer, and if you want to eat it, throw a few pieces in the soup pan, put a little ginger on the soup, boil it with green leaves and vegetables, add a little salt, put onions, and one word: fragrance – if it's radish and green vegetables, you can make soup with the casserole, you can cook the food, you can make the meat. You don't have to put any more oil in it