Cinnamon nectar
By VicentaLakin
In October and November of each year, the hard-working Hong Kong pelicans wait until the cold and dry north wind to produce what is known as the “North Wind, Sunshine Plumbe”. The pelicans are talking about the pelicans' adherence to the 1st and 2nds and their control over the weather. The wind can't bring water or light. It'll be cooled up until 70% dry. Under many conditions, the best feeding time for pelicans is the months from November to February. This is the biggest holiday in China, so it is also natural to be a simple luxurious dish at the Chinese New Year table。
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Cinnamon nectar
1
First, let's review the material
2
A chain of gold pelicans, immersed in about 50 degrees of warm water for 30 minutes, removed
3
Put the ginger blades on the beaks for five minutes, evaporate them, remove them, drag them and dry the surface with kitchen paper. Water min
4
The slow fire will fry both sides of the pelican to gold and yellow
5
Two spoons of water, honey, cinnamon and salt are boiled to half-dry, and boiled into a golden beak until the sugar is completely attached to it。Cinnamon nectar Make Tips
There is no need to be afraid of friends who have missed the golden beryllium season, but it can also be applied to fresh barrels (step 1) but it is clear that the taste is not the same style。