Garlic fan sap

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Food packs。

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The handling of seafood and food products is important, and cleanness and scavenging must take place in order to have good taste. The coffee hands below teach you how to handle scallops. One-two cents of the scallops, leave the smooth side of the shell and throw the other side away。

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Cut the meat off the inside of the shell with a knife。

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Brush the shells with a toothbrush, especially this little scallop, which is very dirty and must be carefully cleaned。

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Tore the cheeks of the bells, like a map, like lashes in the shape of a knife, two of them, and clean them up。

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Clean up the black bag. This is the scallop's stomach。

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There were black sticky nails on the side of the skirt, water was washed clean and basic handling of scallops was completed. Look, this is so cute。

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It's important to put the bellies in a small bowl, two spoons of wine made for 10 minutes, and to remove the smell。

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Preparing for food: garlic cutters, pepper cutters, onions cut flowers。

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The leaching of garlic paste into the water and the leaching of water is as good as the restaurant。

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The boiler goes into oil, half the garlic end fire goes into the yellow boiler。

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Put it in a bowl mixed with garlic and add two spoons of stench oil, 1 gram of salt, 1 gram of white sugar, evenly mixed。

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The fact that fans are in a hot water bubble for 30 minutes and must not be put in open water is as good as the restaurant。

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Boiled fans dry their water and smelt two spoons of garlic。

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With chopsticks to roll up the fan code on the shell, the taped fan seems to be more disciplined, and the randomly obscurantized fans on it affect color。

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The spoon lays garlic on the bellies, and a little garlic oil。

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After the steaming pot, put the scallops in, steamed for five minutes。

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Put the scallops in the plate, and put red peppers and onions。

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Scrambled with hot and hot oil, covered in bellows, and fragrance of onions。

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The finished chart。

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The finished chart。

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The finished chart。

1. The purchase of fresh foods, the use of hand-to-hand touch when buying a bee, the testing of the activity of the bee, the automatic closure of the external force, and the subsequent openings indicate that it is fresh enough to be purchased. The freshness of the food directly determines the beauty of the food, especially the steam. 2. The basic handling of scallops is thorough, with the removal of the cheeks, bags, the cleaning of the sides of the skirt, the brushing of the shells and the removal of the pickled meat. 3 - Gin and silver garlic is made of garlic, which is made of garlic, which is made of garlic. They asked that the garlic be washed away from the slime, because its slime made it colourless and tasted bitter. This is as good a detail as a restaurant. 4 The bubble hair of a fan, if it is to be watered with warm water or warm water, cannot be pumped, because it burns the fan, which is too mature to fill the water. The right thing to do is to use a warm water bubble fan, which softens, but does not absorb much moisture, and waits for the fragrance of garlic and scallops to fill the back. This is just as good as restaurant number two. It is not appropriate for small scallops to be steamed for too long. Five minutes. 6. Finally, the oil chain requires that the oil be hot enough, smoked, put flowers and peppers in advance, pour oil on it, and bring fresh and onions. Garlic must be cut to garlic paste with a knife and cannot be crushed to mud with a tool, because the garlic is too thin and can be washed away by water and is too much lost。