Steam meat
By VicentaLakin
The traditional tofu base of the family version attracts fat from the meat, and the obese of the medium and sequestered meat is complementary and mutually reinforcing。
Recipe Recommendations
- roasted meat 500G
- tender tofu 200g
- honey a little
- salt appropriate amount
- onion ginger appropriate amount
- cooking wine a little
- soy sauce appropriate amount
- mature vinegar appropriate amount
- pepper a little
- chicken essence a little
- octagonal one
- dried chili of 2
- salty and fresh
- steamed
- several hours
- senior
Steps for Steam meat
1
Five flowers cut into squares, let loose the water pan, salted, ginger onion, boiled to seven years' maturity, dried water, covered with honey, burned to brown in the oil pan, pulled out of the water and softened the skin。
2
Slice thin, skin down into the bowl。
3
Tofu slice, code into the bowl。
4
Pills, vinegar, pepper powder, chickens, proper quantities of water are used to make a bowl of juice and water in a steam bowl。
5
Two ginger, eight horns, dry peppers. Up the cage steamed for more than an hour。
6
Put the steam bowl in the plate and the soup in the frying pan。
7
A little water starch when it burns。
8
It's in the onion button。
9
The finished product。Steam meat Make Tips
The emphasis is on meat roasting, during which the water must be dried and the skin must be coated with a layer of honey, the skin must be turned down and the other side must be burned when it is red. Many people only burn their skins on the other side, but the second step is a process of oiling, blowing out extra grease. Boiled meat shall be immersed in the water for a while, and the planks shall be bubbled to the surface and softened. 3. The fire is slow to evaporate for more than one hour, with conditions of up to two hours。