Spicy little souffle
By VicentaLakin
The prevalence of sommel meat is very high and can be said to be well known, with different practices and finished products. The difference is that there are places where they are blown up and eaten directly, while there are places where they are steamed with bowls and soup。
Recipe Recommendations
- Pure lean meat 500G
- eggs of 2
- starch 150g
- salt 10g
- pepper 3g
- pepper powder 3g
- chicken essence 3g
- onion ginger water appropriate amount
- cooking wine a little
Steps for Spicy little souffle
1
Skin meat is cut in strips and placed in salt, ginger onions, wine, pepper powder, pepper powder, chicken, evenly mixed and pickled for about 10 minutes。
2
Potato starch is placed in the basin with a suitable amount of water so that the starch particles are soft。
3
Put in two eggs。
4
Full and even mix。
5
Put it in the pickled meat bars, grab it again。
6
The cooking boils up to 60 and 70% of the heat, and they are placed in pickled meat to prevent adhesive。
7
Blows to the outside gold, and the leak shakes with a crumb。
8
The finished product。Spicy little souffle Make Tips
1. Controlling the concentrations of water starch, which cannot be too thin or too dense. 2. Take control of the fire and blow to the yellow and yellow colours。