Burgundy
By VicentaLakin
Today, this high-end test recipe, the egg curvature, can provide high-quality protein to candidates. The ribs, which are the meat we eat frequently, have the effect of fertilizing the sun and replete the blood, as well as providing calcium to young children and the elderly; quail eggs are considered to be “poaching in animals” and contain a wealth of nutrients, such as protein, vitamins and calcium, which can refill the blood and strong bones. In particular, the abundance of egg and brain phosphorus in quail eggs is an essential nutrient for high-level neuroactivity, has a brain function and increases memory。
Recipe Recommendations
- ribs 300 grams
- quail eggs 200 grams
- black fungus
- rock sugar
- ginger slices 3 tablets
- red pepper of 2
- octagonal one
- geranyl 1 tablet
- licorice 1 tablet
- cooking wine 2 tablespoons
- cinnamon 1 tablet
- cumin 1 teaspoon
- soy sauce 2 tablespoons
- pepper 1 teaspoon
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Burgundy
1
Prepare raw materials
2
(b) The quail eggs are boiled cold, salt is added, the fire is boiled for three minutes, the fire is shut down for ten minutes, and then the skin is cooked
3
Bone in cold water pans:
4
Boiling of foam and extraction of spares
5
(a) Hot pots of cool oil, with ginger blades and big stuff in them
6
When the fragrance is made, the fragrance is put in the ribs, and the fragrance is turned into fire
7
The fragrance of the ribs is slightly yellowed and added to the ice cream in order to fry them
8
A few hours later, a proper amount of wine and soy sauce was added to the fire
9
(b) Rotation until the coloring of the ribs is passed into the table
10
Add a little water and then pour it into black wood and quail eggs
11
Add a little salt
12
It's 20 minutes
13
The fire gathers juice and adds an appropriate amount of salt and pepper to the sauce, and fills the plate with onions on the surface。
14
Here we go。Burgundy Make Tips
The eggs are cooked with a small amount of salt, so that the eggs are not easily broken; 2. The osteoporosis removes the fresher smell of haematoma; 3. When the chopbone is cooked, it is made large, then put into the cascading, then added to the ice cream, and then to the proper amount of soy sauce, it is to be distributed twice, for the first time so as to make the eggs taste, but not too much; and the second is when the salin is cooked in the fire。