The king of oily flowers
By VicentaLakin
The manicure, another called clam, not only tastes good, but also has comprehensive nutrition, which is a very cheap sea product. It's so beautiful, it's called the "first in the world" and the "cap of the taste" and the "eat of the clams, all the tastes fail." It contains various components such as proteins, fats, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and cow sulfuric acid, and is an ideal food for low-thermal, high-protein control of chronic diseases among the elderly. In the view of Chinese doctors, the platinum has the effect of being obscurant, soft and stingy, and some shellfish also have the effect of being purified. 1. The general population has access to high cholesterol, high blood resin, thyroid swelling, bronchitis and stomach diseases. 2. Care shall be taken for those suffering from a terminal illness, and it shall not be appropriate for those whose stomach is cold. The combination of varnish is taboo: varnish + snails: co-eating can cause poisoning and can be detoxified with rhubarb。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for The king of oily flowers

1
The market buys fresh wands and pours them into the basin. Just a little salty. Better have 4-5 hours。
2
A proper amount of fresh water boiled in the pot, put in ginger chips, wine. Fall into the flower armor. Smuggle it up. They are to be extracted after the basic shell open (about 2-3 minutes). Don't get too hot, or you'll get old。
3
The other half of the fleshless shell (in the process, empty or dead) is removed from the table。
4
PUT ON A GINGER PASTE, ONION. YOU CAN PUT SOME CHILI, OR A SPOONFUL OF CHILI SAUCE. THE BOILER WAS POURED INTO A SMALL BOWL OF OIL AND HEAT (SMOKING IS ENOUGH) AND THEN POURED ON THE PELVIS. OKAY DONE. MEAT IS SWEET, EASY TO OPERATE, AND CHEAP SEAFOOD IS DELICIOUS。The king of oily flowers Make Tips
1. When buying clams, those with meat protruding from the shell are alive. Do not choose those with tightly closed shells or cracked shells.
2. When keeping clams, do not add too much salt to the water; a slight salty taste is sufficient.