Dried casserole
By VicentaLakin
One of the foods in the souffle series: fried souffle, spicy, fragrance
Recipe Recommendations
- Serve pork belly 400g
- eggs one
- green onion a little
- white sesame a little
- Special flour for small crispy meat 200g
- salt 2g
- pepper a little
- shredded white pepper a little
- Erjingtiao spicy noodles a little
- pretzel a little
Steps for Dried casserole
1
400 grams of bouquets to go to the skin, cut into a thin strip of chopsticks。
2
A small amount of dried peppers, plus a small spoon of salt 2 grams, a proper amount of white pepper shredded pastry, and an egg (adjusted for individual population tastes)。
3
Full and balanced extraction, with some thin oils locked in the water and salted for about 10 minutes。
4
It's about 200 grams of ready-made wheat powder。
5
A small number of times mixed up with about 250 grams of clean water, to the point that the flow line is dense and free of dry particles (or homemade powders: 2 eggs, 80 grams of mashed potatoes, 10 grams of wheat flour, which can be mixed in a radish form, with a little salt and pepper shredding). Adjusting the amount of plasma powder to the amount of meat)。
6
[Slurp] Pump the salted meat into the brilliance powder, and mix it all up。
7
When it's 40-50% hot, it starts with a piece of meat bar (preventing adhesive) and blows to the pattern。
8
Once the oil warms up to 60 and 70% heat, it'll be fine to blow up the meat strips to the golden soak。
9
Pull out the controlled oil。
10
"Pipi peppers, sesame, onions."。
11
With pretzels of pretzels, casserole spicyDried casserole Make Tips
We'll adjust the use to the population