Onion dry basil
By VicentaLakin
A happy and healthy life and happiness in the new year is the dawn of the new year。
Recipe Recommendations
- dried sea cucumber 5 capsules
- green onions an
- scallops 10 capsules
- Premium soy sauce 15 ml
- braised soy sauce 15 ml
- oyster sauce 15 ml
- white sugar a small spoonful
- water starch appropriate amount
- water appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- simmer
- half an hour
- ordinary
Steps for Onion dry basil

1
Buffed sea cucumbers: the containers must be oil-free, clean, water-used mineral springs, hands must be washed, hand cream must not be worn, dry sea cucumbers must not be washed, water should be placed directly in the water, a lid must be placed in the fridge
2
Two days of bubbles and three to four times of water; the figure is the size after two days of bubble
3
Cut the cucumbers, remove the sands, intestines, etc., and wash the sand
4
Washed sea cucumbers are boiled in pots, and fresh water is boiled 20-30 minutes to soften
5
After cooking, continue to bubble with mineral water for three consecutive days, replacing the water with 3-4 times in the middle and freezing the refrigerator; the right-hand map is sea cucumber after bubbles
6
Preparation materials for sea cucumbers; dry beaks need to be processed early and fresh beams are good
7
(a) Onion oil: oil in the pot, onions in the cool oil, onions from the fire, onions turned to two sides of yellow, a small amount of bottom oil in the pot and the rest to be used
8
While standing onion oil, sea cucumbers are placed in ginger onions, and a little bit of the fire is cooked
9
(a) In onions of oil, special sauce, red sauce, oil consumption, white sugar, appropriate quantities of clean water
10
Put it in the sea cucumbers, dry bees, light fire, no time. Long
11
Water the starch, the fire is thick enough to make a pot with a plate of soup and a little onion oilOnion dry basil Make Tips
One, if the soup tastes better, the cucumber doesn't taste it, it's on soup juice, and it's not comparable to chefs