Bacillus
By VicentaLakin
As a Yunnan, there is no happier season than July — in August, when the rain is abundant, fresh bacteria are on the market, and they can be enjoyed beautifully for months, when mothers come home every year to buy a lot of fungus, clean up and cut, then ice up to the fridge, and eat for a full year until the next fungus comes. Many people in the provinces are afraid to eat the bacteria because of the occasional cases of poisoning. In fact, even the most toxic of all, as long as it is based on the principle of “slice slices, multicrystals”, it is not a problem today to speak of cyanobacteria, which is virtually non-toxic and smells。
Recipe Recommendations
- Russula virescens two or two
- beef one or two
- salt appropriate amount
- soy sauce a little
- cornflour a little
- white pepper a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Bacillus
1
The fungus washes the sand and separates the cap from the bacterium. Keep an eye on the fungus and if it's too long, it'll be open, so if it's for dinner, we'll have to buy cyanobacteria in the afternoon, so we won't be able to make meat
2
After separation, the bacterium is cut into thin slices, covered in the bottom of the bowl, with a little salt
3
Beef shredds are added to the right amount of salt, white pepper powder, powder, raw smoke (a little taste, a little more to take away the taste) and a 10-minute mix is smoothed and salted
4
I'll put salted beef in my cap
5
It's all made, evenly set, and then evaporated。
6
It's about 15 minutes before you can make a pot – because of the water coming out of the steam, the soup juice is very fresh – the first recipe, the pictures are too hasty。Bacillus Make Tips
1. Due to limited materials, if shrimp meat is added to the minced beef, it will be smoother and more delicious.
2. Since I don't like MSG, I didn't put it in. If I like it, you can add it to the soup after it is taken out of the pan.
3. Due to the different elevations in different places, 15 minutes is only a rough idea, and the steaming time is based on the beef being cooked well.
2. Since I don't like MSG, I didn't put it in. If I like it, you can add it to the soup after it is taken out of the pan.
3. Due to the different elevations in different places, 15 minutes is only a rough idea, and the steaming time is based on the beef being cooked well.