|White granulated sugar||25g|
|Salad dressing||Appropriate amount|
|Salad oil||Appropriate amount|
|Low-gluten flour||Appropriate amount|
|time consuming||Twenty minutes|
Mix all the ingredients evenly and fire again.
The small fire stirred continuously until it was sticky.
This is basically OK, and the scraper stirring is more laborious.
Brush the container with an oil brush beforehand.
Pour in the milk paste and scrape it flat with a small spoon.
After cooling, cover the film and put it in the refrigerator for about an hour.
Pour it out and cut it into strips.
First coat it with a low powder.
Then wrap it in a layer of egg liquid.
Finally, wrap it in a layer of bran.
Burn oil in a pan and fry 50% of the oil in a pan at low temperature.
Deep-fry until golden yellow and fish for oil control.
Squeeze in salad dressing and tomato sauce.
Works from Gourmet blood-eating GG