The onion platters
By VicentaLakin
It's good and simple. It's good for the next meal, for the buns, for the porridge, but it's better not to eat alone, or not to be recommended by the stomach-sensitive, whether it's onions or onions。
Recipe Recommendations
- hot and sour
- mix
- ten minutes
- simple
Steps for The onion platters
1
Onions cut thin, as fine as possible, with salt and vinegar, and poached。2
WOOD HAIR, (RECOMMENDED AS A SHORTCUT: DRY WOOD BOWLS, COLD WATER WITHOUT WOOD EARS, TWO TO THREE MINUTES OF HIGH FIRE IN MICROWAVES), DRY ROOTS (USELESS IF THE WOOD IS OF GOOD QUALITY) AND RINSED AND COOKED WITH WOOD EARS (COOKED IN A POT)。3
Woody dry water is added to the onions, with sauce, soy sauce, a few drops of perfume, and a little fragrance。4
Note: The onions must be cut and smelt first, so that they are long enough to stimulate their stomachs, and it is better to eat onions at the end, rather than to be thin. The onion is sweet, so it's a little salty。