The soufflé
By VicentaLakin
It's only fair and easy to eat. Recording the dots of life。
Recipe Recommendations
- lotus root v. 1
- pork stuffing 100g
- sweet potato starch 30g
- flour 30g
- pepper 1g
- chives a little
- oyster sauce 1 scoop
- soy sauce 1 scoop
- salty and fresh
- fried
- half an hour
- divine level
Steps for The soufflé
1
Slice thin。
2
Pork chooses the front trap。
3
It's in herbal oil, raw smoke, pepper powder, onions, evenly mixed, it's salty, and I don't have salt。
4
Quite a meat pie。
5
30 flour + 30 grams of starch added to an egg mix。
6
A proper amount of clean water to the paste。
7
Smash it with thin meat。
8
Cover it up tight。
9
Handle the clamp。
10
It's evenly covered。
11
Sixty percent hot in the heat of oil。
12
Pull it out for backup。
13
The oil temperature rises and puts all the clamp in the bomb。
14
It's a better color after the bombing。
15
Sprayed with pepper salt, pepper powder, onions and squeezed with ketchup。The soufflé Make Tips
1. Choose Lotus. 2 - Oil oil, all of which is fully salted, then tastes of salt。