X-O-O-O

By VicentaLakin

X-O-O-O
It's usually a light cook, and today I'll have a lasagna. After the abalone, it tastes delicious, the fragrances of the chestnuts, and the heart is sweet. Don't throw the abalone shells after this。

Recipe Recommendations

  • abalone of 5
  • small mushroom appropriate amount
  • chestnut appropriate amount
  • scallion 1 tree
  • pepper ring appropriate amount
  • coriander 1 tree
  • sauce 1 scoop
  • abalone sauce appropriate amount
  • soy sauce appropriate amount
  • sugar One third of a spoonful
  • chicken powder appropriate amount

Steps for X-O-O-O

  • 1
    Prepare food, little mushrooms three hours early。
  • 2
    You can go to the skin in a minute。
  • 3
    Go after the skin and dip in the chest。
  • 4
    The abalone is washed and the stainless spoons are taken to get the abalone meat。
  • 5
    Scratches on the head of the pole, cutting each other four times。
  • 6
    Burning the abalone and flying for 20 seconds before cleaning up。
  • 7
    A little bit of twirl is added。
  • 8
    That's how the pre-eat is handled, and the mushrooms are going to Ti, the ti, the chili, the onion。
  • 9
    Tastes。
  • 10
    Hot pots for little hot-fried mushrooms。
  • 11
    After the mushrooms blew up, they blew the ketchup for 20 seconds。
  • 12
    ADD CHICKEN SOUP AND SAUCE, XO SAUCE, CHICKEN POWDER, SUGAR, ABALONE, RAW SMOKE。
  • 13
    When the spices are added, they boil, and the amount of water quickly picks up the food。
  • 14
    And then add a little fire。
  • 15
    Five minutes later, the other side continued。
  • 16
    It's just soaking up。
  • 17
    And some thin powdered water。
  • 18
    We're going to have to go to the same place。
  • 19
    I'm not sure。
  • 20
    Here we go. It's a very good meal
  • 21
    Recent photos。

    • X-O-O-O Make Tips

    The small ones will be better eaten, protected from oxidation by leaching, followed by drying, and better prepared and better eaten by small fire. It is only natural to try salty pastry after the oscillation, and to add salt to the salinization of the soup until the last salinization, so it is sufficient for the taste to be lightened, if the last taste is diluted to increase the saltyness. And three thin stubbles can bind the soup to the food。

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