Pretzels
By VicentaLakin
The first time I saw this dish was hard to think of, the apricot mushrooms, with a chopstick in my mouth, the fragrance, the spicy taste of microsmugness, which made it so easy to sip
Recipe Recommendations
- Pleurotus eryngii 500G
- shallots 1
- Scallion, ginger and garlic powder 10g
- Dried pepper seeds 5g
- black pepper 5g
- salt appropriate amount
- pepper powder 5g
- medium spice
- fried
- half an hour
- simple
Steps for Pretzels
1
The apricot mushrooms don't smell so much in the mushrooms, but this does not prevent him from becoming the lead player at the family table. Because he doesn't have any other fungus like meat
2
Slice after the apricot mushroom wash. Onions cut
3
Dry peppers are half-croped, and the pepper seeds are removed and then mixed into dried apricot mushrooms。
4
THE HOT POT OILS UP TO ABOUT 180 °C (WITH BUBBLING IN CHOPSTICKS) AND A LITTLE TWO MINUTES LATER THE ONION SECTION BLOWS UP THE CONTROLLED OIL。
5
It's about 10 minutes before the apricots blow up. Make sure that the apricot mushrooms are dried up before the blast so that the oil doesn't spill over. You don't have to mix it all the time, just push the apricot mushrooms on the edge. Because the apricot mushrooms contain a lot of moisture, it's hard to make a pot. In particular, 1-2 minutes before the boiler is the key point for changes in the taste, where the colour changes can be observed constantly, where a person who likes to eat a pot with a bit of a tenacity can get up a little bit earlier, and where he likes to eat a fragrance, he can blow up to orange。
6
The two heads of the apricot mushrooms start to roll and turn the fire down a little bit. (This color is more resilient, eating with a soft taste and a good chewing, or continuing to blow up into gold, and sounder as plain noodles.)。
7
It's fried almond mushrooms。
8
Finally, we mix it with the onions, and then we add all the fabrics to the mix and then the disk。