Honey cucumber

The honey cucumbers were learned from Marx's home dish. A few changes have been made. The cucumber, originally known as cucumber, is a species brought back from the West Han Zhang Zhang region. The Cantonese call it cucumbers because they are green and green. Cai-Ling has written a special piece on cucumbers and eating methods outside them. The nutritional value of cucumbers is very high and contains vitamin C, carrots, etc. In particular, cucumbers contain propanol algebraic acid, which inhibits the conversion of sugar into fat. The book says, "Strike a few pieces on the face, more prominent than the SKII face." Of course, Tsai Lan is a man with insufficient awareness of the dangers of homemade facials. Without a facial mask, cucumbers are suitable for the summer as a "facility-defeating beauty". The main function of honey, as documented in this Draft, is to “sweet, colourful and not old”. This honey cucumber, combined with the advantages of honey and cucumber, is a fine dish that cannot be missed. Four cucumbers, 100 g honey, 20 g butter, 5 g sugar, a little salt. The cucumber washes and peels, cuts the growth strips. A pot of water has been boiled and the cucumber has been boiled for about 30 seconds to extract the asphalt. Another frying pan with butter and sugar. Butter melts, with fine cucumber bars, 50 ml of hot water, a little salt, and slowly boils. Dried soup juice, shut the fire. When you put honey in it and the cucumbers are evenly wrapped in honey, you can load it. It is important to note that too high temperatures can destroy the nutrients in honey, and when honey is finally released, it needs to wait for the temperature of the pot to drop. The change in the original recipe is here。