Subject: Minced beef cutlet
It is circle, delicious and hot when I bought it. The size of the cutlet just like a hamburger, it’s convenient to be took away and enjoyed. When you see that, you don’t know there is beef inside, just like you buy a box of chocolate and you don’t know what’s the flavor. Under the frugal exterior, there is a strong and colorful soul. and the soft inside and chewy flatbread make a clear contrast and ideal taste. Be careful, when you bite it. The oil and beef juice will come out suddenly, don’t make yourself look bad.
How fresh it is. I believe that the cook must waked up early to buy the best materials from market in order to get ready to make it. The cook prudentially cut the beef into small pieces so that the taste will not be affected. All the condiment are prepared to mixed with the small pieces beef, mixed and mixed, let the flavor and smell get into the beef. Except the beef, the other important part of this cutlet is the flatbread which enwrap the beef. It is not a successful minced beef cutlet if the flatbread is soft or too hard. Chewy, is the best adjective to describe a good flatbread. To make a good flatbread, time and temperature must be controlled perfectly. Moreover, how the cook use power to knead the dough affects the taste to a large extent. Only the cook has a good ability to knead the dough can make sure the flatbread will completely enwrap the beef during frying, keeping the beef and juice inside. After all, look after the fire when it is fried, or not the flatbread will be scorched and the beef is still raw.
Don’t you want to have one?
