It's been a long time since spring, and it's been too fast. It's a happy day to sleep until you wake up and think about breakfast. More recently, the circle of friends has been filled with food and fun, with most of the land, especially seafood. And it's rare for a child who eats so much seafood at home, except for yellow twigs. The first time I ate yellow tarts was in Danton, which, for me, was another home. Grandmother and Grandfather spent several years in Danton, where they and their relatives remained mostly. And then there were friends there, and some years, when the yellow gills were fat, or when the silver apricots were yellow. With enough nutrients in the sea near Dandong Port in China, the production of yellow tarts is more fatter, tastes better and nourishes more than elsewhere. In recent years, Danton has been selling a great deal of sacraments on the Mount, and it's not necessary to go to Danton to eat this. The yellow tarts are natural, they don't even need salt, and they taste very good. In order to make the platter better, there's a spoon of steamed fish oil, smelly gourmet, and so on. May the year 2017 be yummy and have a quiet life。
there's a lot of platinum, but i personally think it's the same old juice that gives the taste buds a full taste of the piping. the last time i went to dandong, i ate this kind of yellow dumpling by the green river. i'm not too interested in seafood, and i'm obsessed with this soup. it's so fresh! i thought there was a secret to the practice, and then i found out, it's the original juice, and it's the simple cooking. the secret is this yellow tarts themselves, which only danton can eat. and this yellow cobbler tastes less than any other. the yellow tiara, born in the shallow sea of the yellow sea, has yellow crust and yellow meat, axed shells and dark yellow stripes. the meat contains nutrients needed for humans such as proteins, multiple vitamins and calcium, phosphorus, iron and selenium; it also contains trace cobalt which has a good effect on the maintenance of human blood function and the restoration of the liver, and is of high nutritional value. due to the abundance of nutrients in the sea near dandong harbour, the yellow lings produced here are more fatter, tasted better and nourished than others. a few days ago, there were fresh, live yellow tarts on the market, and they were ready to try them. it's a simple cook, but it's the original food. but there is a little trick in this. for example, there's sand for fresh shellfish. and it's like there's more. there were several ways to try one of them, and it worked. of course, this method is useful only for fresh shellfish. for those who are already dead, they'll have to wash it with their hands! raw material: yellow tarts 500g, salt, onions. practice: 1. put yellow tarts in the basin, add water, put a little salt, put a knife or other iron, and i put a spoon in it, and then wash it. 2. spray sand, put it in the pan, add water that does not paste, and add an appropriate amount of salt. 3. when the platinum is boiled and the fire is shut, the soup becomes milk white. 4. remove the shell of the larvae. (if you're worried about sand, you can rub it in the soup. 5. take sand-free larvae and put it in the bowl, at which point the soup will settle in silence. and pour the well-soiled raw soup slowly into the bowl, and not on the bottom, lest the sand fall. the most onion flowers would do。
