Three casseroles and a fragrance
By VicentaLakin
RAW MATERIALS: 20 SPROUTS OF FRESH SPRING ROLLERS 300G A FEW DROPS OF SALIVA OIL FOR THE WINTER: ONE FIRST TO REMOVE THE PICKLES FROM THE ROOTS OF THE OLD LEAF, WHICH USUALLY REQUIRES CLEANING MORE THAN FIVE OR SIX TIMES, FOLLOWED BY DRY WATER CUT TO SPARE TWO WINTER SCAVENGERS TO WASH THE WATER, SLICED IN SLICES, RINSE IN THE POT 3 AND THEN COOL THE WINTER, DRY THE WATER WITH KITCHEN PAPER, CUT THE SCAVENGERS BACK UP, RINSE THE SCAVENGERS, DRY THE DRY END IN THE BOWL, DROP SALT, DROP A DROP IN A FEW DROPS OF SCAVENGERS, FLATTEN A SPRING ROLL OF SKIN, DROP A SCAVENGER, WRAP A FIVE HOT POT, DROP THE OIL IN A SPRING ROLL AND THEN MAKE A SMALL FIRE OR FRY IT SLOWLY, ROLL IT IN THE MIDDLE OF THE KITCHEN, AND DUMP IT TO THE GOLDEN PAN, SCAVENGER OR KETCH OR A SINGLE MEAL WHILE THE PLATE IS EATEN
Recipe Recommendations
- Fresh spring roll skin 20 photos
- winter bamboo shoots a
- smoke dry 2 blocks
- Shepherd's purse 300g
- salt appropriate amount
- salad oil 100g
- sesame oil few drops
Steps for Three casseroles and a fragrance
1
First, the veggies are removed from the roots of the old leaves, and cleaning usually involves cleaning more than five to six times, followed by dry water cutting and running。
2
In winter, the husks are washed clean, sliced into pieces and rinsed in the pot。
3
It then cools the winter, drys the water with kitchen paper, scraps the back-up smoked and shredded, puts the pickles, the winters, the fumes in the bowls, puts salt, drops a few drops of perfume。
4
Plot a spring roll, put it in the pie, wrap it tight。
5
When the heat boils, when the temperature rises, the spring rolls into a small fire, slowly frys or explodes, with chopsticks turning over in the middle of the journey, and frys the pot into gold and loads the plate。
6
Eat it with a sip or with ketchup or alone。