Fry
By VicentaLakin
Pure vegetables are a multi-year aquatic plant that was originally found in lakes and ponds south of the Yangtze River, with the largest and most well-known productions occurring, in particular in Lake Suantha and Lake West, Hangzhou. The main components of pure vegetables are amino acids, Zenmenonin, magma algae, Arab sugar, fruit sugar, etc. For example, certain transmissible tumours are inhibited by pure circulinary retrenchment, which prevents various tumours, such as stomach and prostate cancer. Fu Yung is a traditional Suzhou dish
Recipe Recommendations
- brasenia schreberi 200g
- water fungus 100g
- onion 10g
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- egg white 12 rats
- carrots 60g
- water starch 30g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fry
1
START: AUTOSTART TIME: 0S TEMPERATURE: 0°C CARROTS TO PELT-SKIN HAIR SHAMPOO FOR SMALL CUTS
2
START: AUTOSTART TIME: 0S TEMPERATURE: 0°C EGG CLEAN-UP WITH WATER STARCH MIXING BACKUP
3
Start: Autostart time: 140S Temperature: 130°C of water burn open to pure vegetables over 10s
4
START: AUTOSTART TIME: 130S TEMPERATURE: 130°C DROPS CARROTS WITH HAIR AND EARS WATER
5
START: MANUAL START TIME: 15S TEMPERATURE: 200°C
6
START: AUTOSTART TIME: 8S TEMPERATURE: 180°C TO CLEAR EGGS INTO THE POT AND SLOWLY PROMOTE THE EXTRACTION OF CONTROLLED OIL
7
START: MANUAL START TIME: 40S TEMPERATURE: 180°C BOILER WITH OIL IN THE ONION EMULSIONS WITH CARROTS AND HAIR AND EARS
8
START: AUTOSTART TIME: 20S TEMPERATURE: 180°C WITH WINE AND CHICKEN SALT
9
START: AUTOSTART TIME: 8S TEMPERATURE: 180°C IN FRAGRANCE
10
START: AUTOSTART TIME: 8S TEMPERATURE: 180°C IN PURE VEGETABLES AND BOILERS