Rogue roll
By VicentaLakin
Recipe Recommendations
- meat foam appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- leek appropriate amount
- putrid skin appropriate amount
- peanut oil appropriate amount
- corn starch appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Rogue roll
1
Carrot wash clean and fine。
2
The yellow-cleaning strip。
3
Mocks were blundered early and sharpened。
4
Ex-leg meat is torn early。
5
Add an appropriate amount of corn starch, raw smoke, pelican oil。
6
Smash even。
7
Put it in the setup。
8
Add appropriate amounts of peanut oil and salt, evenly mixed。
9
Skin-back。
10
The cortex is laid open and put in the pap。
11
Scroll into a long roll。
12
The hot oil in the pan is put in the corset。
13
Fried to gold。
14
Put the cortex in the plate, with the pot steaming for about 10 minutes。
15
When you're good, pour the juice out。
16
The evaporated soup juice is filled with a proper amount of fresh water, with a few salt and chickens boiled。
17
A proper amount of starch。
18
Just pour it on a steamed corset。
19
The finished product。
20
The finished product。
21
The finished product。
22
The finished product。