Bean-skin sausage
By VicentaLakin
“Little and delicious” bean-skin sausages, nutrient-rich, soft-sniffed, digestive, tofu-coated proteins and amino acids are highly suitable for different populations。
Recipe Recommendations
- hind leg meat 400g
- bean skin 1 bunk
- garlic 3 capsules
- ginger 1 block
- eggs one
- shallots the 2
- soy sauce 1 scoop
- cooking wine 1 scoop
- oyster sauce 2 tablespoons
- white sugar Half a teaspoon
- chicken essence Half a teaspoon
- corn starch 3 scoops
- spiced powder half a spoonful
- Red pepper noodles appropriate amount
- cooked sesame a little
- peanut oil appropriate amount
- white vinegar 2 tablespoons
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Bean-skin sausage
1
I've got half a bowl of meat and other food。
2
One egg, starch, ginger paste, onions, five fragrances, neptunium oil, raw smoke, wine, sugar。
3
Smiling in one direction。
4
The bean peel is on the board。
5
And pour on it mixed meat, and lay it on the bean skin evenly with a spoon。
6
Put your hands on the bean skin。
7
The pot was burned and the rolled bean-skin sausage was put in the hood for 20 minutes。
8
It's good to get out of the pan and dry。
9
Garlic cut to the end, onions cut to the onions, with salt, sugar, chicken, sesame, red pepper noodles。
10
Oil is burned in the pot, smokes on the paprika face, and there is a flat mix of raw smoke, perfume and vinegar。
11
Slice the veggies with a knife。
12
It smells so good。Bean-skin sausage Make Tips
It's better with the juice。