It's so hot
By VicentaLakin
When it comes to yellow tea, it's now said that it's on the pill. It's been a rumor for years. So a lot of people who like to eat yellow tea sometimes hesitate! All right, well, there's a wild-sniffle in the supermarket. Then why should we eat some yellow tea in the summer? Because the summer is wet, and the yellow platinum has the effect of dehumidizing, otherwise there would be no private talk of the summer plume. We are all familiar with the local practice, and today I say the famous “scattered oil”. Shanghai food is also called "Books" and many people order it in their restaurant, which is called "Books of Scorch" when it comes on the table and is called "Bons of Scorch" and which is mainly based on silk, because it is almost free of soup, with thick sauce on it, the whole dish is finished, and there is no soup on the bottom。
Recipe Recommendations
- monopterus Albus 500 grams
- mustard appropriate amount
- cooking wine appropriate amount
- soy sauce
- soy sauce
- oyster sauce
- white sugar 1 tablespoon
- Shi Yunsheng's soup a bag
- pepper appropriate amount
- sesame oil appropriate amount
- MSG little bit
- mature vinegar appropriate amount
Steps for It's so hot
1
The yellow blade is treated with a knife and cut to pieces. Add ginger chips, wine and vinegar to the water. When burned, the rims are released into the cyanide and recovered. ♪ To get rid of the slime and the smell ♪
2
Hot oil in the pot, down with garlic paste, ginger slices of incense, put in a stubble and fried, and added Shi Yunsheng soup, wine, raw and raw。
3
And a large spoon of sugar and a small spoon of pelican oil。
4
And then you're going to add a squeezing, a sluice, and you're going to turn it into a bowl。
5
Put a spoon in the middle, crush a nest, put onions, and pour smelt and pepper。
6
Another pot, half of it boiled to 90% heat, pouring oil on onions and garlic and silk。It's so hot Make Tips
[Feifei Mom's Tips] After buying eels, remember that blanching is very important after processing them. Adding mature vinegar to the blanching water is intended to remove the slime and fishy odor from the eels.