Scabbles
By VicentaLakin
Fresh mussels taste nice and soft, as well as spleen, lewdness, blood resin, and good foods, with fish sashimi and halogen。
Recipe Recommendations
- Shelled broad bean 500 grams
- Longli fish 250 grams
- dried black fungus 5 grams
- sour brine 2 tablespoons
- pepper a little
- cooking wine 1 tablespoon
- cornflour 1 tablespoon
- salt a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Scabbles
1
Prepare the raw materials。
2
Dragonfish slices, salt, wine, pepper powder, powdered refrigerator freezers。
3
Black mollows warm the water。
4
Bean to shell, bean skin。
5
Get your hair out of there, wash it, water it。
6
Hot pots of cold oil, fried bean petals for 10 seconds。
7
Add Black Muir, a little water。
8
And then join the pickled twig。
9
Add two spoons of halogen。
10
And a little bit of starch。
11
Burn it on it again。Scabbles Make Tips
1. Black-molecated water bubbles reduce their duration. 2. Halogen is salty and does not require salt。