Article introduction

Bolus of Shan head beef is Guangdong tide a kind of characteristic with Shan famouser area is fastfood, taste mouthfeel is slippery tender, have exceedingly chew interest, contrast of traditional the photograph that make a way is more troublesome, for the family, can leave out a few trivaller working procedure, can make those who compare calibration an administrative unit in Xizang likewiseForum of baby of new Shanghai noble

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Bolus of Shan head beef. When do, want to choose fresh beef above all, use small hammer to rot fleshy hammer next, just can make so only simple bolus of authentic wet Shan beef.

The way with the simplest bolus of Shan head beef

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Complementary makings: Chinese cabbage, green

Condiment: Oil of cooking wine, chicken essence, vegetable, pepper, salt

Practice

1, right amount water is put to be boiled in boiler, put beef ball, wine of feed in raw material is boiled.

The way with the simplest bolus of Shan head beef

2, put the small greens that washs clean.

3, conflagration is boiled, wait for green vegetables to have some of fade, put some of salt.

4, put some of chickenFall in love with the sea

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Essence of life, pepper, drench some of purificatory oil, scatter some of chopped green onion can.

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Because 1. is small green vegetables is very tender, boil a little ripe.

The way with the simplest bolus of Shan head beef

2. puts a few delicacy soy is very good also, render palatable.

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Contain beef pill: Fresh beef pink of 40 grams of 500 grams, refined salt, flavour 30 grams of 100 grams of 4 grams, clear water, pink. Will fresh beef cuts chip, with the circle small iron mallet is beaten sodden, pink of clear water, refined salt, water chestnut mixes divide evenly, hit into beef glue, with hand general beefA pulls love Shanghai to be the same as a city

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Glue rub becomes bolus entity, in be being put into boiler, add clear water, with slow fire dipForum of 1000 the Long Feng that spend a net

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Ripe water is clear, bolus float not the face rises to allow to take, stew, fry wait for Xian Yi. This kind of practice wants to notice, beef must fresh, do not have otherwise colloid, beat not sodden give water easily also, the beef ball that makes accurate slips.

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