Souffle
By VicentaLakin
This little souffle is a good meal for our Sichuan people for the holidays. A few days ago he went to the country to eat a dam dinner like a teacher to teach. This little souffle is more authentic. Tastes delicious. In particular, I miss the days when my mom was in the kitchen eating meat while we were kids. How can there be less casserole in New Year's
Recipe Recommendations
- Two knives of pork belly a pound
- pepper 10 teeth
- eggs a
- soy sauce half a spoonful
- soy sauce a little
- cooking wine one-fifth spoon
- cumin powder half a spoonful
- spiced powder a spoonful
- Starch. two spoons
- Crispy fried chicken flour a spoonful
- salad oil a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for Souffle
1
Make casserole. The choice of meat is important. We've chosen two blades of meat. This one's thinner. No fat meat will be better. We'll put it soft on the back。
2
It's been a long time, and it's been a long time。
3
Pickle for half an hour。
4
Now do the most important step, Stifler. Egg starch fried chicken if not, fragrance and pepper. The real meat must smell the whole pepper. We're gonna mix it up in this one if we don't put a little salad on it。
5
The hot pots turn light when the oil is 40% hot. The salted meat is covered with chopsticks on both sides. One or two pieces of the bomb cannot be dropped in full and the oil can be extracted。
6
We'll blow it up in 30 seconds. This step can pour all the sodium into it, adding to its brilliance。
7
Control the voltage. You can steam or eat like this, you can make soup。Souffle Make Tips
Point 1 of the soju must be made of five flowers to make a thin phase. Second point. Don't add flour when you're hung up. Flour doesn't make it soft. Then it's not the third point of the water if it's dry. The first time you blow up, you use a little fire. Blow slowly. Don't put too much on it at a time。