Spicy saffron
By VicentaLakin
It has high proteins, high trace elements, high irons, high calcium and low fat nutrients, and it has fertilizers, urine deswollenness and reduced cholesterol efficacy in the body, which are affordable sea products. They are delicious, whether they be fresh or hot, and today they are made of peppers, which avoid dilution and reduce the physical damage to the cold. Many friends, like me, prefer to eat a manicure, but for reasons that are difficult to deal with in their bodies, let me teach you two tricks: first, buy it back and add a few drops of oil for a few hours, and second, put it in a preservation box, add a small amount of water, shake it a few times, then wash it, and then repeat it a few times, and the sands in the manicure are cleaner. So that the fire of the manicure is ready to go, and you can enjoy it as much as you like
Recipe Recommendations
- Hua Jia 500G
- green pepper half a
- red pepper half a
- Jiang appropriate amount
- shredded shallot 1 piece
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- oyster sauce 1 scoop
- oil appropriate amount
- minced garlic appropriate amount
- salt appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Spicy saffron
1
Buying the flores bubbled in the water, adding a few drops of oil to allow them to spit sand
2
(a) Put the wreath in the red box, add a little water and shake it, so that the wreath can be further spat; repeat several times
3
(b) Put a proper amount of water in the pot and add a florist to it
4
(b) Cook to the mouth of the manicure and extract it and dry the water
5
Burn the hot pot, put in a proper quantity of oil, and put down the porcelain in the incense
6
After the fragrance, add the paprika to the fire
7
We're going to have to go in and do it
8
(b) Add a proper amount of wine, raw and a small amount of pelican oil, and then add salt to the sauce
9
Finally, we'll add onions to the fire
10
Incoming。Spicy saffron Make Tips
1. The first step after buying clams is to purge the sand. First, soak the clams in clear water with a few drops of oil for a few hours; before cooking, place the clams in a container, add a little water, cover, and shake. This helps the clams expel sand further. Repeat several times.
2. Blanch the clams before stir-frying. Cook the clams starting with cold water, and turn off the heat as soon as they open. Any clams that do not open cannot be eaten.
3. Stir-fry the clams over high heat. First, sauté the ginger, scallion, and garlic until fragrant, then add the clams and stir-fry. Add salt and other seasonings. Remember not to cook for too long; simply ensure the seasonings are evenly coated on the clams to keep them tender and fresh.