medium spice Recipe
VicentaLakin
WHITE IS FROM HUNAN. HE LOVES PEPPER CHOPPING FISH HEADS. HE EATS THEM ALMOST EVERY TIME IN FAMOUS RESTAURANTS. FISH ARE VERY LOW IN HEAT, FISH HEADS ARE RICH IN GELATIN PROTEIN, THEY'RE AFRAID OF THE HEAT OF PIGS' FEET, AND THEY WANT TO EAT AS MUCH AS WHITE GIRLS WITH KEEPFIT AND SKIN WATER! MATERIAL: MALE FISH HEAD 500 GRAMS (WHICH MAY BE ANY FISH HEAD, BUT IN THE COURSE OF STEAMING IT WILL DISAPPEAR, BUT IN THE FIELD FISH HEAD, WHICH IS USUALLY A FISH HEAD, WHICH BY DEFINITION HAS A LARGE HEAD AND A LARGE DIET), ACUPUNCTURE 20 GRAMS TEN GRAMS OF GINGER ONION 10 GRAMS OF GARLIC 10 GRAMS OF WINE 2 SPOONS (BEERS, WHITE WINE, YELLOW WINE, WE JUST WANT THE FISH TO SMELT OFF, DRINK IN THE BODY, DRINK IN THE PROCESS OF STEAMING ITSELF DISAPPEARS, DRINK IN THE PROCESS!) JEALOUSY 1 GRAM OF SALT 10 GRAMS OF SAUCE 10 GRAMS OF OIL 10 GRAMS OF HEAT ANALYSIS: 500 GRAMS OF FISH HEAD OF ABOUT 200 GRAMS OF KEG OF KETTLE: 10 K OF WINE 5 KORADE: 3K ONION 5K GARLIC: 10 KOLA: 90 K TOTAL HEAT: 278 K (A MAN EATS A LITTLE BIT MORE, A TOTAL OF RICE FEVER IS ALSO VERY LOW, HE LIKES THE FIRST STEP: FRESH FISH HEAD CAN BE WASHED WITH SALT, SIPS, SIPS, GARLICS, GARLICS 15 MINUTES! 2. PART OF THE PICKLED HEAD OF THE FISH WILL BE BROUGHT INTO THE PLATE WITH A FEW THICK GINGERS BETWEEN THE PLATE AND THE FISH, LEAVING A SMALL GAP BETWEEN THE PLATE AND THE FISH! THREE, PUT IT IN A BOILER THAT BOILS WATER (MORE WATER), 10 MINUTES OF STEAM (TEN MINUTES, BIGGER FISH HEAD ONLY 12 MINUTES AT MOST), THEN TAKE A PLATE OVER IT, FLIP OVER THE PLATE QUICKLY, PUT ONE SIDE OF THE FISH HEAD BELT UP, PUT IT QUICKLY INTO STEAMED FISH SOUP AND SAUCED PEPPERS, SHUT THE FIRE, PUT THE PAN ON TOP FOR FIVE MINUTES! FOUR, TAKE ANOTHER POT WITH A LITTLE BIT OF OIL AND BURN IT UP TO THE BUBBLE, AND POUR IT ON THE HEAD OF A FISH WITH ONION BOUQUET. NOTE: PICKLES' JUICE IS BETTER NOT. GOOD PEPPERS ARE IMPORTANT. IT'S RECOMMENDED THAT FRIENDS WHO DON'T MAKE PEPPERS AND WHO DON'T SPEAK OUT CAN PICK PEPPERS FROM WANG INK SPRINGS! DON'T BUY A FISH HEAD. 500 GRAMS OF THE FATTEST! PUT IT IN THE WATER
VicentaLakin
Gold buns of curry chickens are super-eating, before they've tried to make it at home, either by buying curry or by buying toast, and today they're all ready to do it, and when they're done, they're full of curry and they're curry, they're soft, and when they're done, they can tear up a piece of toast for food, and the only regret is that the curry is bought into the original, and I think it would be better if it was hot。
VicentaLakin
A year ago, at a gourmet event, I was given a big wedding bag, which contained roast sauce, seaweeds and curry, both of which were basically run out. Only the latter one was kept, and the reason why it was useless was that I and my family had never eaten curry, especially because the family was more conservative and traditional in their diets, and the unique cooking style and tastes, which were generally less popular and were afraid of wasting food products, and I had been reluctant to try, and three boxes of curry had been kept, except for a box that had been delivered to my classmates. It's too hot these days, and my mother-in-law reminds me to freeze or run out of baked flour and cooking sauce. That day, when they were packed, they were turned over, and they were prepared to roast with five wings at noon, so they made a plate of curry potato wings with potatoes, and they were more popular with their families. They said there was a special smell, and now I don't have to worry about the curry。
