Pumpkin
By VicentaLakin
PUMPKIN, BECAUSE IT SMELLS LIKE FRAGRANCE. ALTHOUGH MORE EXPENSIVE THAN AVERAGE PUMPKINS, THEY ARE POPULAR BECAUSE OF THEIR BEAUTY, THEIR THICKNESS, THEIR FINENESS, THEIR SMOOTHNESS AND THEIR SWEET QUALITY. PUMPKIN IS MUCH BETTER, ESPECIALLY WITH VITAMINS A AND D; VITAMIN A PROTECTS OUR GASTROINTESTINAL MUCOUS MEMBRANE MAGIC; AND VITAMIN D PROMOTES CALCIUM AND PHOSPHORUS ABSORPTION, WHICH IN TURN ACTS AS A STRONG BONE AND HAS SOME EFFECT ON YOUNG PEOPLE'S NEAR-SIGHTED, MIDDLE-AGE OSTEOPOROSIS. SO PUMPKINS ARE BETTER FOR CHILDREN AND THE ELDERLY. PUMPKIN AND FIVE-FLOWER MEAT ARE BURNED TOGETHER TODAY, AND THE FRAGRANCE OF FIVE-FLOWER MEAT IS MIXED WITH THE SWEETNESS OF THE PUMPKIN, WHICH ABSORBS MEAT, POWDERED POWDER, SWEET SWEETNESS, WHICH IS BETTER THAN MEAT。
Recipe Recommendations
- pork belly 150g
- chestnut pumpkin half a
- green garlic 2 pieces
- rock sugar 1 small piece
- octagonal of 2
- cinnamon 1 block
- geranyl 2 tablets
- ginger slices 3 tablets
- liquor 1 scoop
- soy sauce 1 scoop
- oil and salt appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Pumpkin
1
Prepare raw materials
2
In cold water, five bouquets of meat, with a few gingers and a little white wine, and then boil and wash off the foam
3
(b) Put the appropriate amount of oil in the pot and add ice sugar to it
4
(b) Unstopping defunct until the sugar melts completely into the fragrance
5
(b) The unstoppable frying of bouquets until the oil is released and the surface is slightly yellowed and added to the large bouquet
6
I'm not sure if it's any good
7
(a) A few days of decomposition before adding a proper amount of open water and a 15-minute canteen
8
I'm going to pour in the ready pumpkin block
9
We'll have a five-minute boiler
10
The fire gathers juice with a proper amount of salt
11
It's easy to add garlic leaves to the pot before it comes out
12
In the middle。Pumpkin Make Tips
1. Add ginger chips and white wine to help with the scavenging; 2. Frozen sugar will make the finished product brighter, be careful that the scavenging sugar will not be fried, and the fire will go out slowly until it is fully melted; 3. The scavenging bouquet will have to be corroded, so that the fat part of it will come out, so that it will not be greasy。