Lionhead toast



Materials:

Defringe toast 6
500 grams ground meat streaky
1 teaspoon ginger
1 teaspoon onion
2 eggs
1 tablespoon cornstarch
Water 100㏄
Bok choy 3
Ginger 3
1 scallion

Seasoning:

A. 1 teaspoon salt
1 tablespoon soy sauce
Shaoxing rice wine 1 tablespoon
1/4 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon sesame oil
Salt and a little pepper
B. Water 100㏄
3 tablespoons soy sauce
1 teaspoon sugar
Shaoxing rice wine 1 tablespoon

Practice:

  1. First go to the edge of toast soaked in water and set aside.
  2. Set the streaky Meat container, add salt and stir to beat down dozens.
  3. The practice ground meat 2 Add the eggs, ginger, onions and seasonings A Stir, add a toast practice of mixing.
  4. The practice of extruded ground meat three heavy weight of about 100 grams of balls, into the frying pan to about 160 ℃, and after about two minutes into the flame to the surface of the molding to remove.
  5. The practice croquettes 4 amplification bowl, add seasoning B, put ginger, scallion steamed removed after 30 minutes.
  6. Place the couscous 5 practices put the tray, put boiled around the greens, and finally the remaining sauce topped with five practice can be.

Comments