Flaming mackerel
By VicentaLakin
The mackerel, also known as corrosive skin, is a traditional soybean food with a strong soybean scent and a unique and nutritious taste not available in other bean products. It is fertilized, luminous, rich in proteins and a variety of nutrients, and can be released in three to five hours with water bathing (summer winter). And so on and so forth, and so forth, and so forth, and so forth. However, kidney inflammation, incomplete kidney function, diabetes ketone acid poisoning and gout are not suitable for use. The fried bamboo can make soup stew, and the cooking pans are delicious。
Recipe Recommendations
- Yuba appropriate amount
- oil appropriate amount
Steps for Flaming mackerel
1
Prepare the right amount of wood。
2
Make it small, because I'll blow it up with a small pot, and if it's big enough, it'll be fine。
3
Small soup pots are put in a proper amount of oil, heating to 50% heat。
4
With chopsticks and a piece of corroded bamboo in the pan, the oil will spill out。
5
As you can see, it's all bubbled up, just fine。
6
It's all blown up。
7
The finished chart。
8
The finished chart。Flaming mackerel Make Tips
It's not too big a fire. It's easier to blow up. It'll work better in small quantities