The Provence flurry
By VicentaLakin
Provence is a part of south-eastern France, home to the world's lavender. There are many legends and stories about Provence, and there are many local foods, and the aforementioned Marseilles represent Provence. It's different in Provence from place to place. Fresh herring is fresh and fresh, and the flesh is full of salted fish, and the oil boils to yellow, and it's delicious. Tomatoes, guacamole, and eggplants are made of vanilla, such as the classic Western foods of Loretta, Bream and Rosemary, which are thick and unstimulating, and which are no longer monotonous. The finely made, secret lemon milk sauce is the last tenderness, sour, sour, sourness。
Recipe Recommendations
- bass 150g
- Ctenophora 70g
- potato of 2
- eggplant one
- tomato one
- low-gluten flour appropriate amount
- pepper salt appropriate amount
- Basili appropriate amount
- sweet basil appropriate amount
- rosemary appropriate amount
- thyme appropriate amount
- olive oil appropriate amount
- light cream appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for The Provence flurry
1
And a thin layer of flour will be covered with a well-filled herring。
2
It's hot, it pours into olive oil, and it frys the bass to gold。
3
Tomatoes, pickles, eggplant slices, a little pepper salt and sweet rollers, and a little olive oil and pickles。4
When it's salted, fry it to the top。
5
Potatoes are boiled with fresh water until they are edible and then boiled。
6
They are provided with fried vegetables and herbs and light cream。The Provence flurry Make Tips
Step 2 be careful to control the fire and avoid the scorching. The spice packs used in step 3 can be set aside for a small amount for the frying of potatoes in step 5 and can make the potatoes more fragrance。