Pelican moles
By VicentaLakin
I like to eat a lot of molluscs, a lot of truffles, a lot of celery. I cook in my parents' kitchen, and I rarely clean the kitchen. It's my dad's cleaning, and it's a simple, salt-free eardrum。
Recipe Recommendations
- Malabar spinach 250g
- garlic of 6
- olive oil appropriate amount
- oyster sauce appropriate amount
Steps for Pelican moles
1
Hot in the pot
2
Let's wash the wood and earbrush
3
The fruit-flavored olive oil and Lee Jin-kyung Monk
4
Put it in a wash of garlic and fry it。
5
It's a little yellow, but it's a little hotter in olive oil。
6
After a little softening to the molybdenum, join the apricot oil, turn off the fire, and continue to fire with the extra heat on the gas
7
Pelican molesPelican moles Make Tips
Large chunks of meat and vegetables are my dad's technique. It looks appetizing, but it can also be cut as delicately as French cuisine. It is also the gourmet cooking I am learning