Such starch are too much still.
My noodle but the gallinaceous brisket with very low oil does oh!
Use small beauty to be broken into pieces easily on muscle, I can be whole journey ten minutes can begin this course to go up from pigeon breast of the desk!
What this cookbook teachs is noodle, what do oneself like to flavor, oneself are added!
Welcome everybody you alone door recipe flavors share come out!
With makings
| Abluent gallinaceous brisket | 500 grams |
| 100 grams | |
| 200 grams | |
| 5 grams | |
| 5 grams | |
| 2 |
The practice of face of chicken of summer meat reducing weight
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Preexistence gas burner boils one caldron water.
The water that boil when add the pigeon breast meat that washs clean advocate boiler.
Can add raw meat or fish of one flake Jiang Qu
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30 seconds speed 8 cut chicken mud.
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Rejoin cassava pink, bai Hu any of several hot spice plants, salt, albumen
Set 2 minutes / turn over rotate speed to spend 4
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Turn over rotate speed to spend 4 be duped mouth, from measuring glass the lid adds water slowly advocate boiler.
Pigeon breast flesh can transform adult fish meat, or be shelled fresh shrimps!
Of course, pigeon breast meat is the cheapest. Ha!
Remember the chicken breast of the delicacy that use ice, do not use refrigerant. -
Had hit become such
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Put chicken mashed vegetable or fruit into crowded flower a Xiaokouzi is cut before bag
Boil the water that boil, turn small fire.
Squeeze chicken mud to bowl within.
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Boiled float to rise to boil one minute to be able to be scooped up again.
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Play the part of the condiment that likes into you.
Delicious canal is full the chicken face of low starch does calm cough up!