Souffle
By VicentaLakin
The fried meat can be eaten directly and the hot pot can be burned. The best way to eat is to slow down the boiler and evaporate. Fresh meat slices and wooden ears, ham slices, slices of meat, red peppers boiled on the steamed casseroles, and coloured, soaked, fat and not tired, and aroma spilled. Not only does it taste good soup, but it's so nutritious that it's an essential food for dinner
Recipe Recommendations
- pork belly 250g
- starch
- eggs one
- vegetable oil 500G
- salt 3g
- pepper 2g
- soy sauce 1 scoop
- cooking wine 1 scoop
- salty and fresh
- fried
- half an hour
- senior
Steps for Souffle
1
Super delicious。
2
Food ready。
3
Five flowers to wash clean, thin and flat。
4
Liquor and salt, pepper powder and a half-hour pickle。
5
Add eggs。
6
Put the starch in flat。
7
Let every piece of meat stick to its face。
8
The oil boilers were burned up to 80 per cent heat, and the porcelain pork slices were blown down to gold yellow, and the skins were fixed with a fire, which was then turned into a small fire and turned to gold yellow, before the two sides were leached out。
9
It's fried。
10
It's about 80% hot, and it's going to blow up the meat again。
11
Colored gold yellow。Souffle Make Tips
One chooses to be so fat and so fat that it doesn't suck. The meatloaf must be so thick as to feel it and must be salted before it explodes, the two purposes of which are, firstly, to defoul it and secondly, to become more odourier when it explodes. 3. When mixed, no water should be put on the face, with eggs to mix directly. For the first time, it was 60% hot, and for the second time, it was 80% hot, so that it would be sour。