Snow cuisine

By VicentaLakin

Snow cuisine
It's amazing to think of the soup and the pickles. It has been said that this is dark cooking and that this innovative approach is less acceptable. It's a little subversive, but out of curiosity, I tried it at the beginning of the New Year's Eve. It's been a little long, but it tastes good. The salty taste of pickles and the sweetness of the toads, and the sweetness of the toads, which weaves, is enough to surprise and satisfy your tongue。

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Steps for Snow cuisine

  • 1
    Slice the snow, slice the garlic seed, slice the dry peppers into strips, chop the garlic
  • 2
    plumbing practices: 50 g of refined black sesame and 40 g decorated groundnut rice shredded with a cuisine machine, mixed with 45 g sugar powder (or white sugar) and 50 g pig oil, mixed into a single grouping, placed in a freezer for an hour of condensation
  • 3
    We'll split it in small pieces
  • 4
    Powdered in the rice powder
  • 5
    Take a little piece of pasta and make a little bowl and put it in black and sesame
  • 6
    Keep your mouth shut and you'll be able to round it up
  • 7
    When the soup is wrapped, put it on the gauze, so it doesn't stick
  • 8
    It's pouring in half the boiler oil, it's burning to 50% heat into the soup round, it's blowing up to float, and it's mixing with chopsticks so they don't stick together
  • 9
    If you blow it to the surface, you'll get a spare
  • 10
    I've got a little bit of garlic and pepper in the other pan, and I've been pouring it in the pickles
  • 11
    Put it in sugar
  • 12
    Half a minute in the garlic
  • 13
    And then you'll be able to get out of the pot when you're done
  • 14
    Eat at the table

    • Snow cuisine Make Tips

    One, if you don't want to make soup, you can buy it at the supermarket. The pies don't take too long if you like it, or it's too hard. It's too salty

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