A wine-cooked mouth
By VicentaLakin
Intensive phobia, which is often heard from the middle two youths. In fact, most people have instinctive psychological reactions to dense objects, but it's a little confusing when they keep talking about the bad gestures. In fact, the 17th and 8th year olds wanted to show themselves in front of others and to grow up with alcohol and barbecue, if they were not in line with their age. In July of the summer, young people had long vacations that had caused them to get tired, and they also met with green mouths that were so thick in front of the barbecue. mussels, a bi-hull mollusk that has been living on the rocks of the seaside for many years, is vastly spread along the Yellow Sea, along the sea coast, with different names in different provinces and cities. It is called mussels, rainbows, canines, green saloons, but for food, the yellow and fine meat is the most impotent and cheap for all。
Recipe Recommendations
- green mussels 500 grams
- butter 10 grams
- liquor half a bowl
- onion half a
- garlic appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for A wine-cooked mouth
1
Purge the cranium and brush the shell with a toothbrush and leave the sand in the water for some time. Sea-saline water is used instead of water, or a few drops of oil and sand are more effective。
2
Onions and garlic cuttin can be replaced during static periods。
3
Put butter in the pot, and the small and medium fire melts it, and then it pours into onion and garlic and turns into fire. When the onion and garlic dust got darker, half a bowl of white wine went down, and it went up。
4
When the alcohol was almost volatilized, they were added to the fire。
5
Cover the pan, turn the fire into a fire, for about five minutes. When the cap is opened, check if the cranium is open and if so, the fire can be shut down and the pan cap will be covered for another five minutes。
6
Let's get a pan and a little onion。A wine-cooked mouth Make Tips
1. The cleaning process may be marred by the hairs on the cyanobath, which is in fact part of the body of the cyanobath, known as the lace. There's a lot of sand mixed up in it, and there's a lot of gas. The cleaning can be done with scissors or with careful tearing, but care is taken not to damage the body ' s taste by connecting it to the body. 2. The cooking process is subject to repeated defoliation in order to observe whether the cyanobacteria are ripe for venting, while at the same time allowing for better immersion of the cuisine。