What's the matter
By VicentaLakin
Recipe Recommendations
- black fungus a
- cucumber a
- Flammulina velutipes a
- Konjac knot half a box
- fish skin a pack
- onion half a
- thai pepper eight
- coriander the two
- fine sugar 20 grams
- Meiji Fresh Sauce 20 ml
- Saizui 100 ml
- apple cider vinegar 200 ml
- fresh shellfish dew 30 ml
- seafood soy sauce 30 ml
- steamed fish oyster sauce 30 ml
- salt appropriate amount
- hot and sour
- mix
- half an hour
- simple
Steps for What's the matter
1
Combining all the ingredients in the table with a proper amount of pure water, with half a dollar onion cut in silk, and with a granule of peppers cut in grain, it's a fined juice. Taste it, sour and salty, it's a bit thicker, because the ingredients (which can also be adapted to the population's taste and consumption of food) are not available yet, and the fined water is put in the freezer for half an hour, so it is better to eat。2
At this time, food products are prepared, black-muck hairs are rinsed and rinded with hot water, golden mushrooms are rinsed with cold and dry water, cucumbers are rinsed with silk, and fish skins and tart are prepared to add foods of their own liking, such as dry tofus, silhouette, sea cool powder, etc。3
It'll be more delicious if you pour the well-treated food into the cold, well-cooled gravy with a shredded fragrance。