Autumn Siubao
By VicentaLakin
ALL KITCHEN APPLIANCES, ALL SAUCE, ALL GREASES, BUT EVERYTHING IN THE KITCHEN, EVERYTHING NEW, ONCE IT'S IN HAND, CAN ALWAYS BE USED DIFFERENTLY. PICKING UP SEASON FOOD, MOUNTAIN MEDICINE, TARO, SHRIMP, CARROTS (WHICH WERE SUPPOSED TO BE WITH PUMPKINS, NO MORE IN THE HOUSE, NO RAIN, NO MORE BUYING, NO MORE CARROTS, THAT'S WHAT THE FOOD IS, IT'S RIGHT, IT'S NOT WRONG, IT'S FREE TO TALK, IT'S A REASON TO BE LAZY, IT'S SKIN-SLICED, IT'S FRESH, IT'S DRIED UP, IT'S SALTED, IT'S ALL OK, IT'S FRESH, IT'S FOOD. IT'S JUST A TEST OF WHAT IT TASTES LIKE AFTER IT BLOWS. I'VE ALWAYS BEEN WRONG ABOUT OLIVE OIL, AND I FEEL LIKE IT CAN ONLY BE USED FOR COLD MIXING, AND NOW I UNDERSTAND THAT IT'S ACTUALLY A FATTY, WHICH APPLIES EQUALLY TO OTHER COOKING METHODS. AS FOR NUTRITION, FOR EXAMPLE, EGGS, WHICH ARE THE MOST NOURISHED BY COOKING METHODS, AND SECOND, IT'S THE SAME THING, NOT THE SAME THING, NOT THE SAME THING, BUT A LITTLE DIFFERENT. EAT WITH THE BEST OIL. EAT WITH WHATEVER YOU WANT. IT ONLY ADDS TO THE TASTE
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Steps for Autumn Siubao
1
Part of the material, carrots, mountain medicine, taro, ginger and onions。
2
Part of the material, shrimp, I went to my head, put shrimp oil on it, put olive oil on it and heat it up。
3
The food in material one goes to the skin cut. The shrimp in the material two turns back to the shrimp line。
4
After the oil heat, the carrots are blown up。
5
The taro is then blown to the point of hardening the skin。
6
Blasted the plate out。
7
It's still clear and transparent。
8
Shrimp needs oil too。
9
The rest of the oil is poured out, the fried food goes back to the pot, and the water is half empty of vegetables and the ginger onions。
10
The fire breaks open, boils softly until the vegetables are softly boiled with salt。