Seaweed Meat Loaf

Preparation Ingredients:

Eggs 5, Milk 60g, Corn Oil 50g

Low Gluten Flour 70g, Sugar 50g, Salt 2g

Lemon Juice, Seaweed Meat Loaf, Parsnip

Preparation Steps:

1. Milk, Oil, Whisk together to make a milky consistency

2. . two basins without oil and water in the egg yolks and egg white separation

3. egg yolks into the milk and oil in the Z-word mixing add salt and gluten flour

Continue to Z-word mixing

4. egg white in the lemon juice whisk whisk whisking to a large bubble to add one-third of the sugar continue to whisk whisking whisking to a small bubble to continue to add one-third of the sugar continue to whisking whisking whisking to a more dense add a final sugar

Final state of the egg white

The final state of the egg white p>

The final state of the egg whites, when you lift the whisk, there are small curved hooks

5. One third of the egg whites into the egg yolks, whisk in a circular motion, then pour it into the egg whites and continue to whisk in a circular motion, do not overdo it, it is easy to get foamy

6. While whipping the egg whites, preheat the oven at 145 degrees Celsius for 10 minutes

The cake mixture should be poured from a high place down, put some meat floss, parsnips and scallions

7. 145 degrees Celsius, bake for 25 minutes. 25 minutes The last 5 minutes 150 degrees 5 minutes

Take it out and shake it a little bit, let it cool a little bit, use greaseproof paper to spread a little bit of salsa on the opposite side of the meat loaf, and then roll it up and refrigerate it for more than 30 minutes

You can cut it into the size you like

Purple potatoes and silver ear sago dew

1. Soak the silver ear beforehand, pick it into a small piece of hand, and then rinse and set aside, and the purple potatoes are cleaned and peeled, and then cut them into cubes.

2. Put water in the pot, boil and pour in the sago, turn to medium heat to cook.

3. Add water to the pot, bring to a boil, add the silver fungus, and simmer over low heat for about 40 minutes (during which time it should be stirred appropriately).

4. Add purple potatoes, rock sugar, boil over high heat and then turn to medium heat and simmer for about 20 minutes, turn off the heat.

5. With a bowl of cooling 5 minutes into the sago (refrigerated taste better), a bowl of healthy and nutritious purple potatoes and silver ear sago dew on the completion of