Vanilla souffle
By VicentaLakin
It's hard to say what style it is, and there's no formal tradition, and sometimes the little head comes out with a "special" and the out-of-town faction can't say it, but isn't it a good thing that the taste is delicious and the difficulty factor is low? This dish can be served with wine and a mouthful。
Recipe Recommendations
- pork loin 约150 grams
- Luo Le 'er 1/4 teaspoon
- rosemary 1/4 teaspoon
- thyme 1/4 teaspoon
- caraway seeds 1/4 teaspoon
- garlic powder 1/3 teaspoon
- refined salt 1/3 teaspoon
- white sugar 1/4 teaspoon
- Mix pepper 1/4 teaspoon
- rice wine 1 tablespoon
- corn starch 1/2 tablespoon
- cornmeal 1 tablespoon
- vegetable oil
Steps for Vanilla souffle
1
Meat slices, red and half thumbs, common meat slices thick, first put in one quarter spoons of roller, one quarter spoons of rosemary, one quarter spoons of centrifugal, one quarter spoons of vanilla seeds, one-third spoons of garlic, one-third spoons of refined salt, one quarter spoons of sugar, one quarter spoons of mixed pepper powder, one large spoons of rice wine, and one hand grabs meat to absorb meat。
2
With a half spoon of corn starch, it's even, then a spoon of corn paste and a spoon of bread, it's even。
3
The boilers are on fire, oil is on the floor (not too much), meat tablets are put in, and meat tablets are constantly turned。
4
I'm gonna have to make sure the pork is cooked. Come on, Enjoy!Vanilla souffle Make Tips
First, they can be organized according to their own preferences; second, corn paste is not corn starch, corn paste is a staple food, which is used mostly for cooking; third, mixed pepper powder is made of black pepper, red pepper and white pepper; and fourth, spoons, spoons and cups used by peners in any food such as cooking, baking, etc., are used in international utensils, which are not the spoons and cups that we normally use at home or in restaurants to fix and contain drinks and food。