The soufflé
By VicentaLakin
The pick-up is a well-known home dish in the South. Every spring holiday home is a place where “yearly goods” are blown up to entertain relatives and friends. It is a good food for women and children and for the infirm and infirmised, and it is also a good food for them, and a good food for them, and a good food for them。
Recipe Recommendations
- meat 200 grams，
- lotus root 300 grams
- onion appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- starch appropriate amount
- flour appropriate amount
- sesame appropriate amount
- baking powder appropriate amount
- eggs appropriate amount
- Jiang appropriate amount
Steps for The soufflé
1
Add onions of ginger and salt chickens to the meat pie。
2
Lotus wash, go to the skin。
3
It'll cut into the middle of the trap。
4
Put the meat in the clamp and put it in the disk。
5
Flour and starch 1; 1 ratio, add 2 grams of powdered powder, and a proper amount of water evenly mixed together with eggs mixed into frying。
6
It's all over the place。
7
Fry in the hot oil pan, stylish。
8
It'll blow up in two。The soufflé Make Tips
Double frying is a must; the texture is better after.