Franchise BUSINESS OPPORTUNITY TO MAKE BAKSO BAKSO HOME SELLING

BASIC RECIPES BAKSO COW
MATERIALS:
300 GR BEEF FRESH, SALT SDT, 2 cloves garlic, finely chopped, teaspoon pepper, 1-2 HR starch, 1 EGG WHITE

1. Chopped or milled MEAT UNTIL SMOOTH, INTERFERENCE WITH SALT, stirring
2. Knead until dough GENTLE AND CAN DIPULUNG (KURLEB 30 MIN.) ENTER THE GARLIC AND PEPPER
3. AFTER THE AVERAGE dough, INSERT FLOUR AND EGG WHITE, stir until thoroughly
4. SHAPE dough Rounded BE USING 2 SPOON. Boiled in water boiling so BAKSO float, Remove and drain

BASIC RECIPES BAKSO VEIN
MATERIALS:
300 GR MEAT SENGKEL, 1 clove garlic, finely chopped, 1 teaspoon salt, teaspoon pepper, 2 HR starch, 2 WHITE EGG

1. Puree SENGKEL WAY finely chopped or ground
2. ADD GARLIC, SALT AND PEPPER. Stir well, INSERT starch, stir, knead CASUAL UP TO PUT EGG WHITE dull dough (KURLEB 30 MIN)
3. SHAPE dough USE 2 BE A BALL-BALL SPOON BAKSO. Boil in boiling water-UP BULBS BULB BAKSO float, Remove and drain

BASIC RECIPES FISH BAKSO
MATERIALS:
300 GR MEAT mackerel (fillet), 1 clove garlic, THIN CUT, FRIED crisp, pressed; SDT SALT; teaspoon pepper, 4 HR starch

1. Chop Blender MEAT OR FISH
2. ADD GARLIC, SALT AND PEPPER, knead until well blended. INSERT cornflour, stirring OR knead until well blended
3. SHAPE dough Rounded BE USING 2 SPOON. Boil in boiling water until BAKSO float, Remove and drain

BASIC RECIPES SHRIMP BAKSO
MATERIALS:
300 GR peeled shrimp, 1 clove garlic, THIN CUT, FRIED DRY, Squeeze; SDT SALT, PEPPER POWDER SDT; 1 tablespoon cornflour

1. SHRIMP WITH HOW puree pulverized / finely chopped / bat pounded WITH MEAT
2. Knead slam-slam AND UP CAN BE DIPULUNG dough. ADD GARLIC, SALT, PEPPER AND FLOUR KAJI, knead TO AVERAGE
3. SHAPE dough Rounded BE WITH 2 SPOON. Boil in boiling water until BAKSO float, Remove and drain.