Frozen mushrooms
By VicentaLakin
We have three fresh soups in the countryside, which are traditional, but I don't like them. But there's a little bouquet in the soup, and I like it. It's as big as a button in a coat, it's soft, one at a time, it's delicious. Later on, an outsider, known as mushrooms and ginballs, had a tight body that was said to be able to jump up like a ping-pong ball and to win the love of my little friend. It's a crotch of mushrooms, between the local croquet and the foreign pellets, which are chewy and not hard and can be eaten by the elderly children。
Recipe Recommendations
- sandwich meat 227 grams
- dried mushrooms a
- eggs one
- salt 8 grams
- shallots 3 trees
- ginger 3 tablets
- starch 1 tablespoon
- salty and fresh
- cook
- an hour
- simple
Steps for Frozen mushrooms
1
Onion cut flowers, ginger cut silks or tails, put in a bowl, add 120 grams of water, squeezing hands for a few minutes, and put them in reserve。
2
Dry mushrooms use water to bubble soft and clean。
3
When he bought the meat, he asked his boss to hang the meat, and the mushrooms cut the meat with the meat。
4
The meatloaf is put in the bread machine, salt is added, the various programs are mixed for a few minutes, and it's fine. Plugged into an egg ' s egg clear and continued to mix it evenly with all sides, again suspending the procedure。
5
Onions of ginger rinse out onions, water spare。
6
Put onions of ginger onion into meat and continue to mix it with the pasta into meat paps。
7
Put a big spoon of starch and mix it evenly。
8
Keep mixing until you dig a big piece of meat with a razor or a spoon。
9
Find a deeper pot. I'm lazy and I'm not good at it. Add more than half of the pot of cold water, burning the stove to temperature, about 50°C. Prepare another cold water to put it aside and wait till the meat cools round. And a bowl of cold water, a spoon, and a meat bowl
10
The right hand rubs the spoon with cold water, digs a spoon of meat, falls into the heart of the left hand, scrapes the meat round with the spoon, continues to fall, the meat surface is not smooth, then the water with the spoon, falls a dozen times, drops it into the hot pot, boils the little fire。
11
When all the meat is rounded up, the little fire boils up, and the leaking spoon comes out and cools in the ready cold water basin. One floats out of one。
12
And when the flesh is rounded for water, it washes away the foam, it continues to cool, the water becomes hotter, and it changes until it cools. The meat will be done. The leachate can be extracted and stored in a conservatory bag。
13
A bowl of melon soup, clean and nutritiousFrozen mushrooms Make Tips
One. The meat is not wine, the onion is good enough. Some recipes have a 1:1 ratio, and newcomers are likely to fail, with appropriate water reductions of 1:8 ~0.9. In addition to salinizing, salt can make the meat more powerful. The salt quantity is adjusted to its own taste. The egg purifiers and starch are also designed to make the meat stronger. The starch is not allowed. The most important thing is to mix, with hands, with claws, in one direction, with the same steps and in the same state, without a bakery。