Fish cuisine
By VicentaLakin
Carrots and onions are leftovers of vegetables, which are too small to be cooked alone and combined to make a plate. So, together with the Korean cuisine and fish fragrance, we'll make a common fish cuisine
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Steps for Fish cuisine
1
meat, thinness, vegetables, cissors. chinese culture, breeding & quat; 5 & quat; 5 lines, 5 colours, 5 grains, 5 animals, 5 birds. cooking, you've got five colors, and it's good to sell. that's what the japanese follow. you see lunches, they're easy foods, but they always look cute. why? because lunches have to be filled with five colors (yellow, white, green, red, black). i've got a green cutlery, and if i add white or beak, i can call it fish fragrance. koreans can make all the leftovers together. it's called cuisine. when you have one left over, it's to save your magic
2
Korean cuisine, every dish is made individually (because it's the best, the fire is different) and then you're going to mix it up. Today, for example, we're going to get hot oil, we're going to fry meat, we're going to fry fat pork, we're going to fry onions, we're going to change onions, we're going to burn carrots, we're going to lose wood. Put a spoon of raw smoke, a spoon of ketchup, salt sugar, and as little water as possible (some vegetables can get in water and water can get serious). Little fire modulate, shoot a garlic in, let the garlic smell out. Although this tastes like vomit, and at this point I doubt myself, don't worry, one minute before you go out of the pot, one or two spoons of vinegar are added to the table, and when the accelerator is in a moment, the whole dish is fragrance, which is magic。
3
it's not beautiful without green。Fish cuisine Make Tips
Fish fragrances are made in restaurants, they'll be fried with oil, then they'll be sauced, and they'll be tedious. The whole course is greasy. Homemade can also be done once, taking into account the time order required for cooking, less oil, then more vegetables and more spices. Low oil and fat are healthier. A new type of meat imitation (presumably a spicy raw material) has been introduced in the bean products cabinet, both in shape and taste, to replace meat, to be cheaper and healthy than meat。