Plum-y little burger
By VicentaLakin
• two large spoons of dried lamb herbs (sea cuisine) -- once it's dried up in the basket after five minutes in the water, and of the right size, the lichen is dipped in vinegar. 2 the ratio of vinegar to water is 1000 ml water: 15 ml vinegar. after approximately 10 minutes in vinegar water, 3 wash away the smell of vinegar. 4 asphalt covered with starch。
Recipe Recommendations
- Minced chicken meat 300g
- miso 1 tablespoon
- onion half a
- eggs one
- starch 1 tablespoon
- bread flour 60cc
- lotus root appropriate amount
- Dried Sargassum fusiforme 2 tablespoons
Steps for Plum-y little burger
1
1 In the bowl, the chicken cortex is evenly mixed with the fragrance。
2
2 PLACING MATERIAL A IN 1 MILE EVENLY。
3
3 MATERIAL B, C IS PLACED IN 2 MILES TO GENTLY MIX。
4
A little salad oil will be painted in the palms of the hand and 3 will be slowly rolled (if it feels a little soft, it can be adjusted with bread powder)。
5
When the 5-bed pan is heated, the four in the salad oils are burned to gold and then turned into a small lid and boiled on the lid for five minutes (depending on the thickness of the coronary)。
6
six boiled the sauce with all the sauce in the pot, 30 ml water, 30 ml oil, 5 ml of 30 ml plum, a large spoon of japanese wine, 30 ml of sugar, one second of white juice -- if you can't get it in the market, you can have a good soup