Autumn gravy
By VicentaLakin
When I made this recipe, I used the glue that followed the freezer, the glue that was sticky, and the gum that made it together, to make it a piece of cake, which was of indescribable nutritional value, and the stickyness of the two was mutually reinforcing, strong, and comfy。
Recipe Recommendations
Steps for Autumn gravy
1
(b) Preparation of the main and ingredients
2
(b) A one-day bubble in gel
3
The gel after the bubble is cut in silk, placed in a tungsten, placed in a small piece of ginger, put in open water (the amount of water is appropriate for the absence of gel), and evaporated in a high-pressure pan for six hours. Refrigeration after evaporation and cooling in refrigerators for more than three hours, such as adhesive form in the map
4
And after the autumn has been washed, two minutes in boiling water, to remove the smell
5
(b) hot pots, watering about 200 ml, and acupunctures are sliced and boiled in the pots after they are ready
6
(a) Separation of the omelette and the yolk in advance, leaving them behind
7
Add appropriate vanilla oil, pepper powder and salt to the pot。