Steamed souffle
By VicentaLakin
Two kilos of pork casserole just received today. It's usually used in my home to make pots of fire, or to eat directly after a rebuff, and of course to cook. Today I'm going to reveal the souffle, make it so soft, simple, delicious and delicious。
Recipe Recommendations
- small crispy meat 200 grams
- dried fungus 5 grams
- Winter bamboo shoot slices 50 grams
- rice oil a little
- cooking wine 1 scoop
- salt a little
- sugar a little
- soy sauce 2 tablespoons
- ginger slices 4 tablets
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Steamed souffle
1
Buy ready-made, frozen pork casserole, naturally unfrozen。
2
Dry wood ears are put in the water for bathing, and after winter, slices are replaced。
3
Pick up a kettle of ginger。
4
We'll put it in a winter chip and black wood for a minute。
5
And then we add the unfrozen casserole to the flat。
6
Add a little swirling。
7
A small amount of salt, sugar, and scrambling。
8
If you add a little fresh water and boil it, you can put it on fire。
9
When the casserole comes out, it's evaporated in an electric cooker for about 30 minutes, and I'm cooking with it。
10
Time's up, out of the pot to the table。Steamed souffle Make Tips
I'm not gonna add any sauce to this dish, because it's already tasted. Points