Blue sauce
By VicentaLakin
The traditional caviar is made out of stings, and the little secret to preserving the caviar is to separate the pine and mix it. This is what I saw in a Western food book, and I always thought it wouldn't make a big difference to stick together, but this time it turns out that there is a big difference. The sauce is the real sauce, and the taste of the food is more complete. It's delicious to make a jar of caviar, to latched pasta, or to make a toast. A well-made caviar with olive oil cover, stored in the fridge, can be eaten for a while。
Recipe Recommendations
Steps for Blue sauce
1
Material chart. Loretta washes the water, and the pine seed is fried。
2
Roulet is muddled with quarries, with a little salt that helps to make a quick sauce。
3
All the leaves were drawn and removed
4
Add olive oil to prevent leaf oxidation。
5
And We use little garlic, but if it's big, two or three of it will suffice, and it will be taken out of clay。
6
Pine seeds are also muddled, with a large amount of pine oil, which needs to be flipped with a spoon, and not to be too broken, so that they can be eaten more strung。
7
Rubed garlic pine seeds into the roller mud。
8
And cheese powder。
9
Sufficiently even and, as appropriate, olive oil, if needed to be preserved, the amount of oil would be larger and confined in full。