Dry ricin
By VicentaLakin
The skins are unsavoury and tasteful, and there are many who are afraid of their nutritional value, some who love and others who are annoying. Me and my husband love it, and my kids don't want to taste it, they don't smell it
Recipe Recommendations
- silkworm Chrysalis a plate of
- celery 2 small grains
- Dried shredded red pepper appropriate amount
- salt appropriate amount
Steps for Dry ricin
1
Shelled silk2
After cutting it, it looks like it's inside3
One by one, remove the shell, clean it. It's a little late to go. It's hard4
Cleaning of the squirt and cooking for about 10 minutes5
When cooking the silk, prepare the material: dry Paprika, clean the celery6
Cooked silks, cut vertically in half, remove the middle brown and black internal organs7
It's all taken care of8
The hot pot is wide open, and when it's 60-70% hot, it explodes9
It'll blow up to the gold, and it'll make up for it10
Save the oil, drop the fried silk, and make it a little more corky11
Push the cocoon aside12
The red peppers, the fragrance13
Celery14
Scrambling. Scorch. Scrambling