Garlic roasted oak
By VicentaLakin
The more the weather is said to be, the more the calf is fatter, and it is now the best season to eat it, and the meat is thick and full and the price is not high. Women eat beauty and men eat renal strength. Only 10 minutes, delicious, immediately. The collisions of garlic and pelicans are the most delicious of all. Go home and try. You'll love it。
Recipe Recommendations
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Garlic roasted oak
1
The pelicans were carefully brushed with brushes。
2
The soil on the surface is washed with fresh water。
3
I'll use a screwdriver to open a little mouth along the crack。
4
The bells are cut with a knife along the opening。
5
It's easy to separate the shells and wash with fresh water the slime in the meat。
6
Put a spoonful of corn oil in the pot and half of the garlic-cracker。
7
Make a juice: half of the fried garlic, half of the garlic, put a spoon of chili, put a little onions, a small spoon of steamed fish oil, and mix it evenly。
8
Put the juice in a small spoon。
9
THE ACA OVEN PREHEATS EARLY, PUTS THE OVEN IN THE MIDDLE, ADJUSTS THE FIRE TO 200 DEGREES UP AND DOWN, TURNS ON THE HEAT WIND AND SETS THE TIME TO 10 MINUTES. THE OVEN WAS EQUIPPED WITH A LIGHT AND THE STATE OF THE FOOD WAS READILY OBSERVED。
10
It tastes very rare while it's hot。
11
The soup is rich and the mouth is full。
12
The combination of garlic and pelicans is incredible。
13
The actual temperature of each oven may not be the same, the time and temperature of the oven may be used as a reference, and the operation may be adjusted to its own circumstances。
14
I USE THE ACA NORTH AMERICAN ELECTRIC ATO-E43A OVEN。