Miyagi apricot
By VicentaLakin
MIYAGI CHICKEN IS A CLASSIC DISH, AND THIS TIME YOU REPLACED IT WITH APRICOT MUSHROOM, MAKING IT SO GOOD THAT IT FEELS BETTER THAN MEAT. OF COURSE YOU CAN USE CHICKEN. THE APRICOT MUSHROOMS ARE FAT, THIN, ORGANIZED, SOLID, MILKY, AND THE FUNGUS IS SMOOTHER THAN THE CAP, HAS A TASTE OF ALMONDS AND ABALONE, IS UNIQUE, AND IS NUTRITIOUS. IT ALSO HAS THE EFFECT OF PROMOTING GASTROINTESTINAL DIGESTION AND ENHANCING THE IMMUNITY OF THE ORGANISM, WHICH IS VERY POPULAR WITH COOKS. THE MOUTH OF THE APRICOT MUSHROOMS FEELS SOFT AND SMOOTH, AND THE PEANUTS TASTE SWEET, WHICH IS PROBABLY DESCRIBED AS THE SMELL. THEY MAKE VEGETABLES BY MAKING PICKLES. THEY MAKE MEAT! IT'S VERY DINNERTIME
Recipe Recommendations
- Pleurotus eryngii of 2
- water starch
- green pepper one
- peanuts 50 grams
- white sugar a spoonful
- onion 2 pieces
- Jiang 2 tablets
- soy sauce a spoonful
- braised soy sauce a spoonful
- vinegar half a spoonful
Steps for Miyagi apricot
1
The groundnut wash drys the surface moisture with a kitchen paper towel. Hot pots, oils, peanuts in small fire。
2
It's about five minutes before the skin colours change. The grapefruit says, "Be sure to dry the surface before peanuts enter the pot, or it explodes. When the peanut rice is cooked, it must be fried with a little fire, the color becomes darker, and the remaining temperature of the peanut rice makes it ripe. You don't have to make it all right, or later you'll notice that peanut rice is overcooked and that the color of the meat is yellow。
3
When it's done, the peanuts will cool down
4
The other foods are ready. The apricot mushrooms are purified, the peppers are purified with seed cuttin, ginger slices, onions。
5
And all the other sauces are in one bowl: a spoon of raw smoke, a spoon of red sauce, a spoon of sugar and half a spoon of vinegar to be used。
6
Use the extra oil in the pan with ginger chips and onions。
7
Fired apricot mushrooms. Water is not needed in transit。
8
In two minutes, the apricot mushrooms will come out of the water and be patient for two minutes. The grapefruit says, "It's okay if the apricot mushrooms go out of water when they're fried." It's okay. It's okay。
9
Dried till the water was dry and poured the sauce into the fire。
10
the temporary drop of the starch is water + a small amount of pollen mix. (panted before used, just trying to wash less/(ㄒ) )。
11
Put the well-modified starch in the pickle and flip the pepper for a minute。
12
The fire was shut down, and the fried peanuts made a few boils with the remaining temperature。
13
When you're out of the pot, it'll be bad for peanut rice。Miyagi apricot Make Tips
Apricot mushrooms are well nourished, rich in proteins, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc, and can improve human immune functions, as well as their cancer resistance, gastrointestinal and beauty effects. The apricot mushrooms are so fat that they are good for fried, roasted, stewed, souped and hot pots, and good for Western food; even if they are made, they have a very good taste, and they have a soft, tenuous, white to yellow milk。