Butter, sea salt, apricot mushroom

The first time I ate apricot mushrooms, I liked the taste and taste of it, soft and thin, like fat meat, with no flesh, greasy and greasy, and sweet with a little milk. Sliced slices had been fried in the pan before, with silk and meat, but found that it still tasted the best with butter, any food, and it tasted the best. It's the simplest thing that doesn't have to have too much sauce to cook. One apricot, cut to about 3 centimetres, a little fire melts butter, almond abalone is powdered in a pot, both sides boiled, plattered, salinized the sea salt. It's super simple, but it's super delicious, and it's wonderful to have sea salt, fine, salty particles melted slowly on the tip of the tongue, with the apricots and mushrooms. A good meal must be accompanied by a good heart and environment, a clean and clean table, a lovely dish, and a glass of wine, a sit-down, a heart of gratitude and a fine taste of food. It's delicious, but it's only two pieces, and the more I like it, the more I want to restrain myself..