Seagulls and mussels
By VicentaLakin
This period is almost daily. First, I like its refreshment and taste, and secondly, it is rich in proteins, multiple vitamins and minerals such as calcium and phosphorus, which are of high nutritional value. And there's a lot of platinum on the market recently, and it's new, so I'm thinking about how to match it. This time, a good bubbling sea was used for mussels。
Recipe Recommendations
- foamed sea cucumber art. 1
- Foaming fungus 30 grams
- asparagus
- olive oil appropriate amount
- sesame oil a little
- cooking wine a little
- cornflour appropriate amount
- Jiang a little
- garlic a little
- Himalayan salt appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Seagulls and mussels
1
Prepare food: cucumbered sea cucumbers, mussels, and ginger, garlic and platinum. Then cut the sea cucumbers and the gills, and cut the garlic。2
The hot pot pours in a little olive oil, and it's a lot of garlic。3
Fall into good sea cucumber。4
After a little flipping, join the mooch。5
I'm going to get a proper amount of wine and stork。6
Injecting a proper amount of hot water, covering the pot and turning the fire。7
To dry up, open the pan and put it in。8
Fired to the dead and transferred to a suitable Himalaya salt。9
Finally, a small amount of sesame oil will be transferred and the powder will be ready。Seagulls and mussels Make Tips
1. The participation of the sea in the moor is pre-empted. 2. Before cooking, sea cucumbers or slices are available. Three, aluminum's gonna drop the old part. 4. Zhonghai ' s involvement in the moo-ear process turns into a small fire to the softness of two food items. Five, the platinum will be fine。