No starch larvae
By VicentaLakin
AND WE POURED WEENIE AND MOM IN THE WINTER, AND WE ATE A RICH TABLE AT HOME, AND WE CARRIED A FEW POUNDS WITH OUR RELATIVES. THE REMAINING TWO INTESTINES I'M USING TODAY ARE NOT ONLY EDIBLE THREE MEALS A DAY, BUT EVEN FOR THE REST OF THE YEAR TO COME TO THE TABLE, AFTER ALL THESE YEARS WHEN PEOPLE ARE MORE CONCERNED WITH EATING, NOT WITH BIG FISH, BUT WITH GREEN FOODS WITH LESS NUTRIENTS AND LESS ADDITIVES. I'VE MADE A LARVAE WITH PURE MEAT AND NO STARCH, AND A FEW OF THEM MAKE IT MORE BEAUTIFUL THAN MEAT. NEITHER TASTE NOR TASTE IS A TASTE WORSE THAN DELIVERY. THE INTESTINAL GARMENTS OF THE PRECIPICE ARE BETTER SUITED TO THE SHEEP’S INTESTINES, AND THE “SHEEP’S INTESTINES”, ALTHOUGH A NARROW DESCRIPTION OF THE ROAD, ALSO INDICATES THE SIZE OF THE SHEEP’S INTESTINES. PRECIOUS INTESTINES CAN MAKE THE SAUSAGE ATTRACTIVE AND MATURE. IT'S OKAY TO USE THE INTESTINES, BUT EVEN THOUGH THE HEAD IS A LITTLE THICK, IT'S CUTE TO HAVE A SMALL CUT-OFF WITH A LITTLE ROPE, BUT IT'S ONLY TWO MINUTES LONGER THAN THE INTESTINES AT HEAT. THE KEY TO THE LARVAE IS TO COOK THE INTESTINES, THE FIRE IS HIGH, AND THE INTESTINES BURST, SO LOOK CLOSELY AT THE STEPS OF MY PRODUCTION, AND YOU'LL LEARN THAT THERE'LL BE A GOOD INTESTINES TO REGENERATE THIS DAY. THE FINISHED INTESTINES CAN BE FROZEN AND STORED, WITH A SLIGHT HEATING BEFORE CONSUMPTION。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for No starch larvae
1
The pork is clean, the tip of my front hips is softer, and a little bit of fat tastes better, and if it's pure, it tastes too much。
2
Slice the pork, then strip it, and then cut it into two-and-three-centimeter meat。
3
Take half of the meat and put it in the meat-crawling machine; some say that there is no soul to hang it, but I would say that all the food made with heart is soul; and if you do not want to hang it with a machine, then cut it with a knife。
4
Cover the lid, choose the second stage, and in less than half a minute the meat will turn into meat。
5
It's so delicate that you want to have a nicer taste for a few seconds, and you want to have a little bit less granular for a few seconds, and you want to see the population。
6
When the meat is twitched, it is placed in a large bowl, with an egg, onions, ginger paste, beryllium, wine, salt, sugar, black pepper powder, a little cold water, and red chalk, which is used to adjust the colour of the finished product, which may not be released。
7
Combining the meat with the sauce in one direction, without starch, the eggs can be glued and fresh; they can taste soft. A little more water, a little more water, and a little less water to eat, but eventually the meat is just fine。
8
Salted intestinal clothing is flexible and clean with cool water; it's smaller intestines and thicker in intestinal intestines, which are unlimited and do as you like。
9
The intestines are placed on the enema because they are smaller in quantity, and they are pumped manually and, if they are large, the machine is less time-consuming; if they are filled as much as possible, the air is filled with toothpicks or needles。
10
It is divided by a small line into a 6-centimeter cut-off, spread out in the air for an hour, with a slightly dry surface。
11
Burn a pot of water, turn the water around, keep the intestine boiling, keep the intestines in the pot, keep the intestines in between the small and medium fires, keep the water boiling at all times. Do not open it. If the fire is too strong, the intestines will be broken by the heat and swelling of the meat; with a spoon, they will flip over and pour water on the face of the intestines, boil for about 15 minutes, and the intestines will become hard, and the intestines can dry the surface。
12
You can eat directly, but with a little bit of oil, you can fry the skin with a bit of skin, and the meat smells better。
13
They can be frozen in the freezer, and they can be eaten as they are cooked, so they just need a little frying and heating in the pan, wrapped in cakes or sliced, which is a good diet。No starch larvae Make Tips
1. The flesh is flailed with a finer taste, so that the sauce can be adjusted to its taste. 2. The burning of the intestines must be grasped, so that the water remains thinly boiled, and the intestines are fully prepared。