The soufflés
By VicentaLakin
Kids like to eat fried chops, they're covered in bread, they're so sweet, they're soft and juicy inside, and they don't want to eat much of the fried food, but I can't help feeling it. There are three things that are most important in making this fragrance steak: you have to pine the big steak, you have to use the back of a knife or a pine hammer, you have to be a little bit stronger, so you can snap the neck and blow the big steak out of the mouth. Secondly, be careful with the order of the pickles, and do not add a brain to the sauce. The correct order is salt, wine and a little black pepper. And then the eggs were smooth and finally starch. That way, the rows made from the pickles can come down to "squeezing out the water." Thirdly, what needs to be noted is that the fire should not be too heavy, otherwise the cm is not yet ripe or too small outside the row, and long-term fire can lead to the loss of the water mouth。
Recipe Recommendations
- salty fragrance
- fried
- ten minutes
- simple
Steps for The soufflés
1
The pig's platters loose both sides with a hammer of pine or a knife's back, which looses the meat and makes it thinner。
2
On both sides of the rows, salt, wine and black peppers are evenly painted。
3
Plus a spoonful of egg plastering for 30 minutes。
4
Finally, a thin layer of starch on the back and back of the pickled row. Remember not to add a single brain to the spices, in the order described above the ash。
5
The egg fluid is scattered, and it will be filled with egg fluid on the back and right。
6
In the end, the bakery was wrapped in a bagel, pressed with its hands for a while and softened it back to the tide so that it could not easily fall off。
7
The boiler was boiled to 70% heat and burned in a large row。
8
It was made of gold on two sides, and it was taken from the kitchen paper to absorb the excess oil on the surface。The soufflés Make Tips
It's nice to have ketchup, mayonnaise or raw sauce, or pepper salt. The fire could not have been too high when the rows had been blown up, otherwise the buns would have been burnt and probably not yet cooked. The rows are more likely to be cooked, and the fear of not blowing up for too long has affected the taste of meat. There are two types of breadbread that are yellow and white, either way。