onion Recipe
VicentaLakin
I like to eat fish, and I like to smoke fish, but family doesn't like it, so it's less. The herring tastes glyphs, is flat, has three strokes of liver, spleen and kidney; it has a healthy spleen, gas, abdominal and fetal effects. Even though summer is not the best season to eat a herring (more fatty after autumn, white as snow, with the fragrance of a Western wind, the fragrance of a stupor, the tenderness, smoothness, stale taste, and the temptation to evaporate, it is often bought from time to time. It's so much easier to cook steamed vegetables than fried fried. Two evaporations. Someone said something about onion oil. But I'm afraid of the hot oil coming out of my body. The oil-spattered scar on the arm is still there. Someone volunteered to help me get through this when it comes to onions. So there's this dish. The products that follow the onion, the green fish, the fresh scent, the nose, are tempting. The meat is a garlic petal, don't worry about the bone。
VicentaLakin
Food products: rice appliance, 1 bone of ribs, spices, salt, raw smoke, onions, method: rice is clean and immersed for one day. The bubbled rice is emptied with raw water, the salt is twitched, and the drain is flushed with fresh water through the open ribs, the raw water is plattered with salt. Take a bowl of flat floors, with a layer of rice and onions, and put on a mixed ribs, and then put a layer of rice on it, with 20 minutes of pressure on the high-pressure pan。
