The winter is burning red

For the first time in Iceland, it was cold, but it tasted unscathed, tasted fresh and tasted beautifully, especially when its internal flesh was rich in flesh and small in gold. It has a very long life, as it is a veritable old cucumber with limited catch under the environmental laws of the Icelandic Government, and can only be exploited for over 10 years. It also determines that its nutrients and active substances are much better than those of the Yellow Sea, its alpine growth, about 3.65 times! I'm burning with it today, and it's so hot, so red and soft, it's definitely a big dish at the dinner table

Recipe Recommendations

Red pole ginseng 150g
Winter bamboo shoot slices 100g
shallot 80g
vegetable oil appropriate amount
cooking wine 1 scoop
abalone sauce 1 scoop
salt a little
wet starch a little

salty and fresh
burn
ten minutes
simple

Steps for The winter is burning red

The Internet buys red chords, the whole cold chain, so it's still hard when it's received

Water wash when it's unfrozen. Dry the water with a kitchen towel and slice it into small pieces

Prepare onion oil: this time, cut off the onion, cut off the leaves

Putting a proper amount of vegetable oil in the pot and putting onions into a small fire. Production

When it turns white, it's onions

After winter, when the shells fall, they pour water into the pot

I'll spare the winter after the water

Add a little onion oil to the pot

♪ Falling into the twilight ♪

I'd like you to go back to the Red Parade and get fired

More wine

Add a proper amount of ablution

Add a proper amount of fresh water to boil and a little salt

A little wet starch

We'll add a proper amount of bubbly before we start

Out of the pan