Pelican salami
By VicentaLakin
It's about Cantonese. It's like a casserole-based casserole, which, by definition, is made with small casseroles. It's like cooking with small casseroles. It's like culinary rice. In Guangzhou, there are many small shops that sell food for children, usually on the side of the road, and there are hot-telled chicks on the stoves, and a master comes and goes around with bamboo chops, like the wheel fight in a chess game。
Recipe Recommendations
- thai fragrant rice 200 grams
- oyster 100 grams
- Way sausage 1 piece
- eggs 1 piece
- coriander appropriate amount
- olive oil appropriate amount
Steps for Pelican salami
1
Main source: Shami 200, Bacillus 100, Wide Weenie 1 ingredient: 1 egg, fragrance appropriate: Olive oil appropriate
2
Rice immersed in water for an hour
3
An hour of immersion with water
4
A wide wiener slashed in slices
5
It'll dry up the blisters. It'll boil to 200 degrees. Out
6
Pick up a casserole, add a layer of olive oil to the bottom of the casserole, pour fresh Tammy and water (1:1.5 ratio) into the casserole, and get a little olive oil
7
When the casserole covers the stove, the fire boils, the boils slowly, and the water is evaporated when the 8th is ripe, and the fried radon and weeds are put on. Snippets
8
I'll cook it with a little fire for three to four minutes, then shut it down for 10 minutes, and I'll put an egg in the middle of rice before I get out
9
I'll put a proper amount of onions in the end