Scabbles
By VicentaLakin
It tastes a little bit like Hangzhou. Some changes have been made in approach and style, with a slight spicy taste and a much richer taste。
Recipe Recommendations
- ground meat 100 grams
- tofu skin 2 bunk
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- millet spicy appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- onion appropriate amount
- sesame appropriate amount
- red oil appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Scabbles
1
Strangling with salt, chicken sperm, pepper powder, ginger onions and a small amount of water. The tofu skin is also spread off the hard side (softly on the steam cage if the tofu skin is clean)。
2
Then put on the tofu skins of the mixed pork, evenly spread。
3
(a) A roll (not too loose or too tight) and a little egg fluid in the collage to bind it。
4
Then cut the little part with a knife。
5
Put the steam cage in the plate, which can reduce the amount of time spent in the back。
6
The frying pan is on fire, poured into oil, burned to 50% heat, put tofu rolls into it, and fryed on both sides to yellow and fragrance。
7
That is, they are picked up with chopsticks, they're dried, they're loaded。
8
The fresh sauce is diluted with the same amount of boiling water, with shredded millet, ripe sesame, fragrance, red oil for taste。
9
It's pouring on a fried rotting roll。