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With makings
Pig tenderloin flesh | |
Boiler includes fleshy practice
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Caraway, green Chinese onion, carrot cuts into shreds. Pig tenderloin flesh is cut thick piece, add a few cooking wine, salt, pepper souse tasty
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Dip in two sides of pig tenderloin flesh equably a dry starch
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Take a small bowl additionally, become panada with starch and clear water attune. Oil of a few edible is added in past panada smooth
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Oil of many somes of edible falls to be burned in boiler 6 into heat, it is the cutlet that has touched dry starch in amylaceous paste pass, drop of the fish out after the blast in putting oily bowl is ripe is oily
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The oil in boiler is burned again 8 into heat, cutlet again blast of cook again answer comes golden hind fish out drop is oily
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Cooking wine, white sugar, unripe smoke, vinegar, gallinaceous essence is smooth juice of make it makings
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Oil of a few bottom takes in boiler, leave boiler of ginger silk boil in water for a while, put carrot, silk of green Chinese onion is fried sweet
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Enter the sliced meat with good blast, drench on makings juice, scatter on caraway paragraph mix the boiler since divide evenly can
Small stick person
2. measure 3 lis, the panada condition of mix up is liquid state can flow slightly, the scale of starch and clear water is about 2: 1. When cutlet hangs an oar, a few oil is added in amylaceous water, can prevent cutlet adhesion.