Garlic abalone
By VicentaLakin
This year is said to be the Year of Fire Monkeys, and I started with a fire. The day before, he told her that I had a good meal, that I was in the hospital on New Year's Eve, that it was not a good meal and that there was no desire to eat. For five days in the hospital, my friends said it was the rhythm of the monkey year fire, and I only felt the sound of fire. The cold has not healed, and as I have scheduled, it has reached the southbound train to Chengdu, on a long-awaited journey of hot and hot food. It's strange to say that the pain in the throats of the road is so bad that when Cheng ate two hot, sauerkrauts, it didn't hurt. Back home it's New Year's Eve, and eight days of crazy fun is a mountain of work, so it's not until the spring season. It is heartening to note that, due to the high fever during the spring season, I have saved myself from “three pounds per holiday” and have my sisters who are now worried about the flesh on their stomachs
Steps for Garlic abalone
1
Wash the abalone shells and extract the abalone meat from them。
2
Remove the black intestine on the side of the abalone and shell。
3
Scratch the abalone with a cutter。
4
Potato Chet
5
Garlic leftover。
6
The boiler was burned to 70% heat and the potato silk was made golden。
7
We'll put the fried potato oil on the bottom of the plate
8
There is enough oil left in the pot, and it's on fire when it's paste。
9
Pour out the garlic and oil and add a spoon of fresh and proper water
10
Put the abalone cut in the abalone shell, one with a flounder up, and put it in the plate。
11
Put garlic on the abalone。
12
The boiler boils the water into the abalone and removes the pallet after 5-8 minutes of evaporation depending on the size of the abalone。