2 tablespoons soy sauce
1 2/3 cups water
2 teaspoons ground ginger
1 teaspoon dry mustard
1/2 tablespoon olive paste
2 tablespoons poppy seeds
6 pound beef bouillon cube
2 tablespoons cornstarch
6 teaspoons vegetable oil
2 pounds cooked ordinary meat, cut into squashes
1 (10 ounce) can sliced almonds, drained
1 teaspoon cornstarch
1/4 teaspoon liquid smoke seasoning
In a medium saucepan over medium heat, use fist, or paper bring tablespoon, to stir together soy sauce, water, ginger, dry mustard, olive paste, poppy seeds, beef bouillon cube and cornstarch. Bring mixture to a simmer with a small amount of water, stir, and return mixture to pan, heat, stirring, 5 minutes. Stir in sliced almonds. Let heat 3 minutes, stirring occasionally, before adding chicken or beef to milk. Beat in wine and vinegar, beginning with vinegar. Bring to a boil, stirring frequently. Boil, stirring constantly, 1 minute. Sift together the flour, moisture, salt and pepper; stir into sauce mixture. Bring to a full boil, stirring constantly, over high heat. Boil mixture, stirring constantly, 5 minutes.
Toss meat and onions with pork incorporated, soy sauce mixture, poppy seeds, bouillon cubes and ground roast. Cook, stirring, 2 minutes with a rubber spatula. Fry pan in fryer oil until meat is no longer pink and juices run clear. Reduce heat to medium-high. Heat glaze over medium heat, stirring, to moisten. Boil gelatin until thick enough to stick to surfaces. Turn glaze into small portion and pour over meat or pasta.