Steamed souffle
By VicentaLakin
In the next year, we'll all be steaming bowls here, and at least four, steamed fish, chicken, cop meat, meat. It's necessary. It's passed on to us for years, and I'll be steaming every year. Scorch can go up directly, or it can be buttoned up to the table, the two different ways to go up the table, the choice of which is that way. I've taken a more lazy approach today, and I've gone straight to the table and not back. The casserole is first fried and then steamed, and it's very soft and can be eaten by the elderly. My family has an 80-year-old mother-in-law with bad teeth. She likes this little souffle, so she has to have it for the rest of the year。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Steamed souffle
1
I'm using pork front leg meat. I pick skinny meat. Large slices of 4-5 mm thickness。
2
Wash the water, remove the blood。
3
I'm not sure I'm going to be able to do that。
4
The salt, the chalk, the soy sauce and the ginger silk were evenly mixed and made for half an hour。
5
Pick up Ginger when you're ready。
6
Potato starch and flour at 1:1。
7
Add 200 grams of water, turn it into dense。
8
Put the paste in the meat。
9
Grab evenly。
10
It's 50% hot, it's fried, it's a piece of the pot, so it doesn't stick。
11
It went to gold。
12
Before steaming, now there's some vegan under the bowl, and I'm going to use the silk and the fried strips。
13
Then put the fried casserole on top of it, put some ginger。
14
A little sauce。
15
The appropriate amount of salt, the amount of which is determined by the requirements of the vegan。
16
Water。
17
Up the cage steamed for an hour。
18
You can come straight to the table when you're well。Steamed souffle Make Tips
I'm used to fried chow meat, either with a little fat, or with five flowers, as I like。