Garlic evaporation
By VicentaLakin
I'd rather eat it outside. You don't eat that much, you get a little brainy. It is not difficult to do so, and the altruistic evaporation process takes almost no technological content or means. But it's hard to break this tight oyster shell. Despite an advance online campaign to find a way to do it, it is still rather difficult to grasp it. There's no platinum knife. I've got a change of cone. Two little knives. From method one to method three, we finally found a breakthrough on the tip of the shell. Shells are becoming more skilled and lighter. Still, I'm not happy with this. And it's easier to get the stork cooked, with a little garlic paste, steam in the pot, not even salt, and eat this natural sweet taste. A little bit of hot oil comes out of the pot, and it looks even more oily。
Recipe Recommendations
- oysters of 6
- garlic 8 petals
- edible oil appropriate amount
- green onion a little
- hot oil a little
- salty and fresh
- steamed
- half an hour
- simple
Steps for Garlic evaporation
1
(b) Material: 6 perp, 8 carbs of garlic, appropriate edible oil, a few onions, a little hot oil。
2
Garlic goes to the skins, smashes, chops up, spares。
3
The skin is washed with a little brush。
4
Plug it in with a knife from the tip of the raw neptunium and rip it open。
5
Take the stork out, wash it with water and then put it back in the shell。
6
Heated pans on the ground floor, poured into the appropriate amount of edible oil。
7
When the oil is hot and hot, it's put in the end of the garlic, and it's fried to the scent of the garlic, half ripe and out of the fire。
8
Put the stork in the plate and put the fried garlic on the stork。
9
In boiling pots, high-frozen air steams for about five minutes。
10
Come out, put flowers on the surface, get a little hot oil, that's all。Garlic evaporation Make Tips
One, it's better to pry a shell from a tip. 2. Steam beaks can eat their own sweet taste without salt. 3. Vapouring time should not be too long in order not to be too old to affect the taste。