Garlic vanilla butter, green mouth
By VicentaLakin
Materials: 1 kg (cleaning), 35 grams of butter, 30 grams of dry onions (crumbs), 30 grams of garlic (crumbs), 250 ml of dry white wine, 20 ml (crumb), 600 g of rough salt, 100 g of garlic herb oil, 100 g of salt and fresh peppers of garlic vanilla oil, 120 g of saltless soft cow oil, 1 g of centrifugal leaves (crumb), 4 g of ketch (crumb), 2 petals of garlic (crumbing), less of salt and polished peppers: 1. Creamels are put into deep pots, and dry onions and garlic go soft. 2. The wine and the sorghum are put in and cooked in slow fire. 3. Put it in the cyanide, evaporate it for 6-7 minutes to the cyanide, remove the unopened cyanide, and then tear the half of the cyanide that is available. 4. Placing blue mouths on crude salt in dishes. Placing garlic herb butter on every green mouth for two to three minutes。
Recipe Recommendations
- Huoqingkou 1千 grams
- butter 35 grams
- shallots
- garlic
- Dry white wine 250 ml
- coarse salt 600 grams
- salt appropriate amount
- Freshly ground pepper appropriate amount
Steps for Garlic vanilla butter, green mouth
1
Butter is put into deep pots, and dried onions and garlic are softened. Put it in the wine and the sorghum and cook it in slow fire。2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Put your mouth on salt in the grill。3
Put garlic herb butter on every green mouth for two to three minutes。Garlic vanilla butter, green mouth Make Tips
1. Select a full and fresh mouth. 2. Do not pick too heavy a cyanide mouth, which may be covered with sandstones, nor pick the cyanide mouth (which may be dead) which is very light and loose. You have to pick the cyanide of the shell。