Seafood egg yolk
By VicentaLakin
GUIZHOU ASH IS A SPECIAL FRAGRANCE OF GUIZHOU, DYEING RICE WITH STRAW OR LEAF ASH AND ADDING VARIOUS SPICES TO IT, MAKING IT SHORT-LIVED, CHEWING Q-BALLS, AND FRAGRANCES。
Recipe Recommendations
- glutinous rice 5 pounds
- fresh meat 3 pounds
- shrimp 200 grams
- scallops 200 grams
- dried mushrooms 100 grams
- Dried rice dumplings leaves appropriate amount
- salted egg yolk the 50
- edible oil 150 grams
- eucalyptus leaves 100 sheets
- seafood soy sauce 40 grams
- oyster sauce 10 grams
- garlic 20 grams
- pepper powder 7 grams
- spice 30 grams
- salty and fresh
- cook
- several hours
- divine level
Steps for Seafood egg yolk
1
Choosing clean, dry straw, or dry leaves, burning in waterless stainless steel basins, with a small number of batches of burning, so that as little as possible of burning black ash piles together, overburning becomes grey, and appropriate water is sprayed to prevent continued combustion。
2
When the grey is cooled, it is shredded and sifted with a thin steel net with an aperture of about 0.5 mm。
3
And pour the filtered ash into the rice, and push it hard and make it colourful。
4
When the platinum is coloured, the excess ash is sifted and the hole is sifted to 0.5 mm。
5
The boiler was filled with ready edible oil of 150 grams, with peppers of 15 grams, eight cents of 3 grams, cuisine of 3 grams, grass casks of 3 grams, chaste of 3 grams, and light fire slow until the spices were blown out to gold。
6
Garlic is cut into garlic and added eight times the volume of water for washing, filtration drying, and garlic is ready for backup。
7
Adding 55 grams of refined spice oil, pouring dry garlic into yellow, pouring into dyeed chrysanthemum, adding 50 grams of salt to the scent, temperatures ranging from 50 to 60 degrees。
8
Add filtration of garlic, seafood sauce, stork oil evenly, 5 grams of pre-positioned pepper powder, and then turn off the fire for about 5 minutes and cool the pot。
9
Cut fresh meat, bubble-haired mushrooms added 15 grams of spice oil, 21 grams of salt, 2 grams of pepper powder, 30 grams of seafood sauce to the fridge for one hour。
10
Add dried beers, prawns or dry seafood that you like。
11
Add mushrooms, salty yolk, fresh meat。
12
Based on the size of the leaf, the package is modest in size。
13
The cold-water pan immersed for two hours, opened a fire to the atmosphere for 10 minutes, shut the fire for 10 minutes, and then came out。
14
FRESH Q-BALL SEAFOOD ASH OUT OF THE OVEN。Seafood egg yolk Make Tips
One, the burnt ash is sifted, the more thin the net. 2. The amount of water to be washed by garlic shall be appropriate, added to the rice, more conducive to the melting of salt, which shall be adjusted to its own taste. 3 m has been refuelled and must be immersed, which is more likely to absorb the moisture. 4. Seafood sauce is replaced by ordinary soy sauce, and non-dry seafood is common meat ash。