Seamood ears, Tommy
By VicentaLakin
Seamocks, also known as Montagnard Seamours, are considered by Japanese to be long-lived vegetables that grow deep in the ocean and are marine algae that are beneficial to the human body. Seamocks can be eaten in many ways, either with soup or with cooling. And here I make a home-grown meal with seamours -- seamours thick Tommy powder。
Recipe Recommendations
- dry rice flour 3 two
- dried sea fungus 1 two
- eggs one
- thick soup package appropriate amount
- chili oil a little
- salty fragrance
- cook
- ten minutes
- simple
Steps for Seamood ears, Tommy
1
Seamock water bubbles, which take about 30 minutes, are purified and purified。
2
I'm going to change the mimood to a small spare。
3
I've been shopping for treasures for a long time。
4
The rice boils for 10 minutes, and when it is cooked, the rice soup is poured out, fresh water is added and the fire is set again。
5
Weighted soup packs, bottled bone soup, cut seamour ears, and two more minutes to boil。
6
Put the roasted eggs in the bowl, drop the pepper oil, it's all done! The salt, the seafood, it's for all the people。Seamood ears, Tommy Make Tips
One, 10 minutes of rice powder, pouring out rice soup, changing water, and many northerners are not paying attention to changing water, so rice powder, rice wire, noodles are not bright, soup is not good, it tastes too strong, and it dilutes the smell of bone soup. 2. The dry seamocks are salted, washed up and still smell salt. Therefore, the lightened seamocks must be washed and the salt removed as much as possible. 3 rice powders, rice lines and noodles can be matched with seamock ears。