Fresh and tender hamburger of not fat evaporate of dish of head of tradition extensive pattern
Hamburger of extensive pattern evaporate is very traditional
Dish of the daily life of a family
, mouthfeel Xian Tian, dried meat floss is not tender, fat the characteristic that be bored with is it. (O^^o)

Wine shop can have this food commonly, hamburger of head dish evaporate, dried tangerine or orange peel is for instance salty piscine evaporate hamburger. . . Besides burden some are made different, practice procedure is same.

Want to make meat pie of authentic and delicious extensive pattern evaporate actually, not difficult, the operation is very quick also. But fall flavorring order is very important, the technique of agitate flesh is very main also. Believe to had eaten authentic the kitchen of extensive pattern hamburger is friendly, the meeting is right " the cake of fleshy blown away by wind with fat solid be bored with " look at with new eyes completely (O^^o)

Write this more to be emphasized in the technique that makes extensive pattern meat pie and the order of next condiment, as to burden, compare besides horse's hoof, agaric common, also can add chest of dish of bright squid, big dried shrimps, head, dish to wait, it is the dish of the daily life of a family that can adjust by taste of oneself be fond of.

With makings 

5 beautiful Nan (slant thin) 250 grams
Rutabaga 50 grams
Agaric 5
Yun Er 5
Horse's hoof (water chest nut) 3
New ground squid (optional) 50 grams
Huang Sha candy 1 small spoon (Tsp)
Amylaceous 1 small spoon (Tsp)
Oily 1 big spoon (Tbsp)
Water 3 big spoon (Tbsp)
Salt 1/2 small spoon (Tsp)

Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice of the practice 

  1. First for head dish, namely the kohlrabi that souse crosses, choose rutabaga to want to choose did not let off freezer to refrigerate or refrigerant, hold rise hard and heavy, very solid kohlrabi, just be good kohlrabi.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 1

  2. Bubble sends agaric and tremella. If cannot buy good head food, the dish chest that has used (the turnip is dry) replace also can make this food. The flesh had better be chosen slant thin steaky pork, perhaps slant fat plum head flesh.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 2

  3. dish of Yun Er, agaric, horse's hoof, head all and mincing into small-scale. Yun Er is small and tender, agaric is big and fragile, two kinds of bacterium can increase hamburger more mouthfeel.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 3

  4. Making the one step with very important hamburger is to cut pork, do not wring broken flesh with the machine rotten, this kind of flesh is too broken, the hamburger of mix up too oar, the hamburger that evaporate comes out can not loosen, too honest, mouthfeel works forcedly again again.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 4

  5. Back and forth chop goes a few times, not chop is too broken.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 5

  6. Resemble a picture in such, chop arrives broken broken but still have a pinkie the dogmeat of such size can stop.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 6

  7. Put sugar of Huang Sha of one small spoon first, mix divide evenly.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 7

  8. Add starch of 1 small spoon again, starch is not added too much, add much the meat is too real, hamburger does not have air, mouthfeel is not tender slip.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 8

  9. Join all and mincing course, mix divide evenly.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 9

  10. Add one big spoon to boil the vegetable oil that dish uses, mix divide evenly. Although there is the share of fat in the flesh, but cheer can make the flesh some more lubricant.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 10

  11. Add water of 3 big spoon, mix divide evenly. Add soup juice of the flesh, let hamburger more water is tender.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 11

  12. Add salt of one small spoon finally, mix divide evenly. Salt must be added finally, because salt can help the flesh tighten up, and very easy tasty, add salt a bit later, the flesh just is met character tender, the flesh also too won't salty.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 12

  13. Make extensive pattern meat pie, ten million cannot throw the meat, also do not want agitate to hit the flesh to give muscle character, agitate is hit too over- meat pie is good. The flesh and match dish to be able to be stuck together can.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 13

  14. The shop is in dish, spread a bit thinlier. Much stand sth on end of chopstick or hand is used on hamburger finally a few holes, make the flesh OK breathe freely.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 14

  15. Water is boiled steam box evaporate is put 5 minutes after boiling, open cap to put " dead gas " , this is the one step with evaporate very important hamburger, come loose some of lunt and fleshy fishy smell. Evaporate of the conflagration in building cap to continue again 10 minutes.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 15

  16. Fresh and tender bright is after giving heat hamburger of fragile evaporate of dish of extensive pattern head ╮ (╯ ▽ ╰) ╭

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 16

  17. Look inside it is sweet slippery bovril, complete not fat be bored with.

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 17

  18. Added dish of agaric, horse's hoof, head the dish with these fragile bright, make hamburger more relaxed carry delicacy. Good do delicious, the baby that I do not like this kind to eat pure pork to no does not have resistance to hamburger of extensive pattern evaporate. Actually decoct also is met very delicious oh ∩ of O(∩ _ ) O~

    Fresh and tender not fat tradition [hamburger of evaporate of dish of extensive pattern head] the practice measure of the practice 18

Small stick person

Rutabaga can change dish chest (the turnip is dry) , also can change Cheng Xianyu and earthy squid, it is hamburger of traditional extensive pattern evaporate.

No matter make the meat pie of what taste, general agaric and horse's hoof are the burden that imposes surely, increase the mouthfeel with hamburger fragile bright, taste not fat be bored with.

Besides evaporate hamburger, OK also the group makes decoct meat pie into small, it is the tradition has a way euqally.
2020-01-22
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