Creaming
By VicentaLakin
Squidfish. It's a vertebrae door, a hardbone plaque, a lantern fish, a bitch, and a dragonhead. Bombayduck, small- and medium-sized seafood fish, with only one main bone, soft meat, soft as water. This is particularly true in the coastal areas of Zhejiang, Taiwan and Taiwan, as well as in the coastal areas. (The above text comes from 100 degrees)
Recipe Recommendations
- water ripple
- white pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- green onion appropriate amount
- wonton skin appropriate amount
- sweet chili sauce appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Creaming
1
Go on, go on, go on. Go on, go on, go on
2
With proper salt, wine, pepper powder, onions
3
I'm adding a proper amount of ginger-swipe
4
Prepare the right amount of skin
5
Take a little bit of salted water and put it in the jar. The skin. Move
6
The water is covered with skin
7
Tighten them up a bit
8
A boiler, when the oil is 60% hot, closes the fire, puts it in a packaged sodium
9
We'll take the fried water out of the control oil
10
I'll put flowers on the plate
11
A plate of sweet sauce, sweet sour, sweet。
12
Eat
13
Completed Chart
14
Let's have one