Gillet

By VicentaLakin

Gillet
the "guillet" of the guillet is a cutlet translation, which is actually a fried hog. despite the fact that, on the outside, it is very close to western food, it is in fact authentic japanese food, but not traditional food. it was first introduced into japan by the portuguese, and this type of “japanese western meal” is commonly referred to by the japanese as “seafood”, i.e. the special diet that comes from the way western food is cooked in combination with food. now that the "gilla" in the daily fabric is no longer limited to all kinds of meat, the traditional "thirt-over" (plough flour/egg fluid/fruit) also applies to more food, and the "gillat-nil" is a re-innovation over the diet。

Recipe Recommendations

  • Minzheng raw oysters of 10
  • eggs 1
  • flour 3 tablespoons
  • bread crumbs appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • white pepper a little

Steps for Gillet

  • Make Gillet step 0
    1
    Turn off half-shells to get meat, wash it and burn it for 10 seconds。
  • Make Gillet step 1
    2
    The eggs are mixed into egg fluids。
  • Make Gillet step 2
    3
    Flour is mixed with a spoon of salt, a spoon of white pepper and an appropriate amount of clean water。
  • Make Gillet step 3
    4
    The boiler is oiled and heated with chopsticks。
  • Make Gillet step 4
    5
    The flesh of the raw beryllium is covered with pasta, then with egg fluid, and finally with bread。
  • Make Gillet step 5
    6
    It's a good way to get a plate when it's blown up in a kettle。

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