The tarp
By VicentaLakin
There are no thorns in the lobster; the fish are fresh; the one that used to taste eggplant, the one that tried to taste it, and the one that tasted very well. The “933” non-modified corn oil was used, and the cooking was healthy and reassuring。
Recipe Recommendations
- Long Li Fish Fillet 2 tablets
- Flammulina velutipes 80 grams
- green bamboo shoots 150 grams
- Black Bean Sauce 20 grams
- starch 15 grams
- cooking wine 15 grams
- ginger slices 10 grams
- garlic cloves 3 petals
- white pepper 5 grams
- salt 3 grams
- Jiusan Brand Corn Germ Oil 10 grams
- small red pepper one
- steamed fish oyster sauce 15 grams
- slightly spicy
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for The tarp
1
Prepare the raw materials. Dragonfish chips unfrozen
2
CUTTING OF A CM-HEAVY SLICE OF A TARP
3
(b) The removal of a container containing fine fish tablets containing wine, salt, starch, white pepper powder
4
(b) Flattening of fish chips for 30 minutes
5
And will cut a little thick silk, and spare
6
When the water in the boiler is boiled, and when the curds are boiled, they get cold
7
(b) When the boiler's internal water is released, the torn golden needle and mushrooms are scalded
8
Take a bowl of soup and put hot golden mushrooms and silk in the bowl
9
(a) The hotness of the water in the boiler (sprung bubbles) is served by the salted fish in a piece of fish, which is to be extracted after the fish has changed colour (insulated with hot water)
10
(a) Scratching well-developed fish chips on the custards, with steamed fish oil
11
The boiler is filled with “933” corn sprouts, 50% hot enough for garlic, ginger, chili rings, soy sauce and soy sauce。The tarp Make Tips
When blanching fish slices, do not wait for the water in the pot to boil; instead, immerse the fish slices in hot water until cooked.