Five flowers to burn the mackerel
By VicentaLakin
Nutritional value of mackerel: 1. The mackerel contains abundant proteins and is of high nutritional value. 2. The high levels of ravine amino acid in corrosive bamboo have good brain effects and prevent the occurrence of dementia. 3. The phosphate contained in scavengers also reduces cholesterol levels in blood, with the effect of combating hyperliptic haematosis and arterial sclerosis. The soybeans soap in the mackerel is resistant to inflammation, ulcer, etc. The mackerel contains a variety of minerals, supplements calcium, prevents osteoporosis due to calcium deficiency, enhances bone development and enriches the essence of soybeans and is a nutritional champion in beans. Arguments, also known as tofu skin or tofu skin, are thin films that are condensed on boiled soybean surfaces, which are fresh or dry and are common food raw materials in East Asia. The mackerel is a traditional food popular in China, which smells of soybeans and has a unique taste not found in other bean products。
Recipe Recommendations
- pork belly 4 two
- Yuba appropriate amount
- garlic sprouts appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Five flowers to burn the mackerel
1
Five flowers, four taels, sliced in thick, bowled in reserve; garlic seed, cut in reserve; dry peppers, eight horns, and cinnamon。
2
One pack of mackerel, which removes water bubble hair. Blisters are recovered and cut to the appropriate length. More water is to be found in the pot, which is then burned and poured into the mashed bamboo, which will be boiled for two minutes, and the soybeans that smell of the mackerel, which will be replaced by dried water。
3
It's hot, it's hot, it's hot, it's oily, it's fatty, it's fatty, it's fatty, it's fragrance. After the fragrance of the fragrances, the dried peppers, the centipedes, the cinnamon fragrances, the fragrance of the spices, the proper amount of the old twitch, the flatness of the fragrances, and the colour of the five flowers. The colour is followed by an appropriate amount of water, salt, pepper powder and a three-minute boiler on the lid。
4
In three minutes, the pan covers will be opened, the mackerel will be laid down, the pan covers will be covered and boiled for another 10 minutes. In 10 minutes, the roof will be opened, with a proper amount of chicken, garlic seedlings, and a suitable amount of biomass will be even, and the fire will be shut down. Another hot pot is burned, the mackerel is thrown into it, and the scent of the vegetables is further extracted。
5
Completed Chart