Ink fish
By VicentaLakin
INKFISH IS A POPULAR DISH, WHICH IS TASTEFUL AND NUTRITIOUS, AND WHICH HAS THE EFFECT OF PROPHYLACTIC FITNESS, RETRIEVABLE KIDNEYS, HAEMOPHILIA AND GASTROGEN. IT IS PARTICULARLY SUITABLE FOR WOMEN, WITH HAEMOPHILIA, BIRTH ATTENDANTS, BLOOD-CREASING AND 80 YEARS OF AGE. INK FISHY'S PRACTICES ARE DIVERSE, WHITE, FRIED OR RED. TASTES VERY NICE. TODAY, THE SAUCE IS ADDED AND THE SAUCE IS BOILED, AND THE SEAFOOD SAUCE AND THE SWEET SAUCE ARE MIXED AT 1:1 RATIO, AND MIXED INTO OTHER SAUCES TO MAKE THE BOWL. BEFORE THE FIRE IS FIRED, THE INK FISH MUST NOT BE TOO LONG, SO THEY CAN BE PICKED UP WITH A LITTLE ROLL; THE FIRE IS ABOUT THE FIRE, AND TRY TO KEEP THE INK FISH'S MOUTH OPEN. IN FIVE MINUTES, THIS SMELLY, MOUTHY, FULL-NOURISHED, INTOXICATED, INK-FISHER IS FINISHED. YOU KNOW, IF THERE'S A LITTLE XO SAUCE AT HOME, YOU CAN TRY IT。
Recipe Recommendations
- baby cuttlefish 250g
- black fungus 1 small
- red pepper one
- cucumber half a
- seafood sauce 1 tablespoon
- sweet sauce 1 tablespoon
- cooking wine 1 scoop
- Jiang appropriate amount
- soy sauce 1 scoop
- oil appropriate amount
- garlic appropriate amount
- salt appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Ink fish
1
Prepare raw materials
2
(b) Combining seafood sauce with sweet pasta sauce at a ratio of 1:1, with a mixture of wine, raw, salt and a small amount of water
3
(a) To boil the water, to put the ink in the ink, and then to find a spare after a little roll
4
Hot pots of cool oil, and down to the fragrance
5
When the incense explodes, black wood, red peppers and cucumber slices are added
6
I'm not sure if I'm going to do it
7
Put it in the juice ready
8
And when the juice of the fire enters the plate, then a little onions are cast over it。
9
Into the plate, with a little onions。Ink fish Make Tips
1. Ink fishers clean up their faces, be careful to remove all the film from their surfaces and put it in the open water, so that they can be replaced by microtwisted rolls; 2. Prepare a bowl of juice: seafood sauce and sweet paste are mixed at a 1:1 ratio, with some wine, raw and salt, and eventually with some water, as appropriate; 3. Accompanying is free by population taste, fire is fast, and a bowl of juice is pouring into it, so that it tastes thick and does not take too long to avoid inkfish getting old。