The soufflé
By VicentaLakin
Remember when I was a kid who looked forward to Daddy's bringing back the needles, turning around, squeezing his guts, putting salt and pepper, blowing up the oil, chewing it up to the bone. My brother used to catch some mackerel in a small ditch and eat it
Recipe Recommendations
- small squid art. 8
- salt appropriate amount
- pepper powder appropriate amount
- corn starch appropriate amount
- sunflower oil appropriate amount
- green onions appropriate amount
- laojiang appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for The soufflé
1
Eight real river gills。
2
Old onions clean up。
3
Little gills go to the intestines and keep their scales。
4
A little salt, wine, onion ginger, 20 minutes。
5
Pick up the ginger, dry the water with the suction paper, and spray a little salt, pepper powder, corn starch, and smooth。
6
The boiler is oiled, and when 50% of the temperature is hot, it is gently put into the minnow。
7
The small fire, which is stymied and then turned over, turns over so repeatedly that the heat is even。
8
About 10 minutes later, the fish, on two sides of the table, had a chrysanthemum, and the fire had raised the temperature of the oil and forced it out of the oil, and the fish had been caught and placed on the suction paper。
9
So blow up all the fish and eat while it's hot。
10
Barclay。The soufflé Make Tips
Sunflowerseed oil is a much better nourishment for fried fish