The old Shanghai soufflés are blowing up a big steak
By VicentaLakin
There are many features in Shanghai and many features in addition to the focus on the yang side of soup. In Shanghai, for example, the soufflés are big, they're addicted, they're fertilized, they're not pig meat, but they're small in fat, they're small, they're small and they're good for men, women and children. It's full of pork chops, and it's full of vegetables. First, with a knife, the large rows of the bones will be sprouted with a little salt for an hour, then the egg purifier and starch will be boiled to yellow on both sides, then the water will be added for a few minutes, and then the broccoli will be poured into the cooked noodles with red-burned soup, with large rows and green broccoli, with soup, with vegetables, with meat, so that the taste of this tastes like three feet, not to mention the satisfaction after a large bouquet。
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Steps for The old Shanghai soufflés are blowing up a big steak
1
The main liner is ready: about 1.5 centimeters thick of ridges of pig, gold lobster plus active fermentation emptiness, oilseeds, eggs clean, starch, onions, eight corners。
2
The ridges of the pig with the back of the knife were struck gently, creating a clear visible cross-sectioned line, which was designed to break the pig's line, and the large line was made to taste good。
3
I'll put some salt on both sides for 30 minutes。
4
Pack the sauce, vegetables, etc. in pickles: prepare a bowl, clear the eggs in the bowl and pour corn starch on the plate; wash the oil, cut the onions。
5
One minute of hotning of the pan, turn the fire, pour the appropriate amount of olive oil; this part of the frying pot is heating up, and there's a big line。
6
Put the pickled pig into the egg bowl, and all the two sides will be filled with eggs and brought out。
7
Pigs covered with egg purified are released into starch, covered with starch on both sides and around them, so that they do not stay in the starch, so that they can just go up。
8
The pigs filled with starch are released into the pan at the bottom, and both sides of the fire are burned to gold and yellow。
9
To pour out the excess oil, to pour into the pot an eight-point, onions, a proper amount of hot water, a small amount of soy sauce, to burn the soup and turn the fire, and to roast the lid for five minutes。
10
When the water turns on, it pours into the pot an appropriate amount of goldfish + an active fermentation emptiness; the fermenting emptiness of the face comes out of the bag, and the fragrance of wheat and fermenting is really unique; the noodles are more water-eating, and a few of them make a big bowl。
11
Noodles can be made soft for six to seven minutes by reference to the suggested time in the bag, and if not, two clips can be taken. See if there is no white core in the middle。
12
Noodles are in the bowl, so you can use hot water to get paste。
13
Throw the oil in the noodle pan, and the tan turns into a bowl。
14
Put the red-burned pork chops on the noodles with a little red-burned soup and noodles。
15
Red rows, green cabbage, white dragonfish + active fermented emptiness. A bowl of nutritious pasta opens up the children's appetiteThe old Shanghai soufflés are blowing up a big steak Make Tips
1. Large rows are more suitable not only for children but also for the whole family. 2. The ridge is not so thin as to be dried up after the frying or lose the cyanide taste. 3. The vegetables have a variety of options: small oil, cask, spinach, etc。