Sea storks
By VicentaLakin
Home's got a pickle. Because they chose to eat, they compared my usual food to the taste of the restaurant, and then made me and the food. Dive for a long time, just studying in silence. The cooking, pasta and baking are now a little bit of a thing or two, which makes me a little bit proud of my children, thanks to the food net and the foodrs. I'm from Henan, now residing in Shenzhen. So I got the North-South food test collection. Even though it was a hard and technical job to take pictures of the recipes, when I thought that my own recipes would not want to be helped, I also announced today what I thought of as a good dish for you to share. Oysters, also known as oysters, storks. Sea storks are a knack, which is of high nutritional value, with very good food for infants, with dried sea storks, fresh sea storks, and a variety of eating methods. My kid's hot。
Recipe Recommendations
- sweetening
- fried
- ten minutes
- simple
Steps for Sea storks
1
Prepare all materials。
2
A small amount of salt is held lightly because the bacteria and the sand inside the beaks are cleaner。
3
When you're done with the water, you wash it clean
4
Wash clean sea turtles with dried water
5
Garlic wash
6
Sea oysters, garlic, small amounts of salt, melon powder, (the northern name is red potato powder) are put together with a smooth mix of hands。
7
In a good state, it must be hand-mixed, and it must not be used as sharp as chopsticks, because it's a bad color and taste。
8
Burn the bottom pan, heat the oil, whatever you choose, and eat better than the fragrance, otherwise it is appropriate。
9
Flames in the bottom of an owl
10
It's just a little yellow
11
I put two eggs on the other side
12
Scattered with shovels, and the egg fluid flowed to every crack in the seagull。
13
The second side has been fertilized, and it's starting to flip the sea storks. It's coming out. It's coming out
14
It's a very delicious dish。Sea storks Make Tips
1. It is best to choose pure sweet potato starch; it is easier to fry and has a more elastic texture. I used starch ground from sweet potatoes grown by my own relatives.
2. For Chinese cuisine, I believe the quantity of ingredients is up to one's own discretion and is not measured precisely in grams; that level of precision is for Western baking.