Garlic mushrooms, fat cow
By VicentaLakin
I'm sure they all ate the fat cow from the firebrush. The fat cow made today is steam, fresh and smooth. It's perfect for the holiday table
Recipe Recommendations
- Flammulina velutipes a
- fat beef
- garlic a
- shallots appropriate amount
- dried chili appropriate amount
- refined salt half a spoonful
- soy sauce half a spoonful
- Meijixian a spoonful
- white sugar a spoonful
- fresh dew
- chicken essence half a spoonful
Steps for Garlic mushrooms, fat cow
1
Fans soft in advance。
2
Gold needle mushrooms are washed over and over again, drying up。
3
Garlic chops up with a knife, no film, no juicer。
4
We'll use half of the garlic paste to put it in the oil pan, and the fire will blow slowly into gold, and we'll get the garlic left over。
5
The remaining half of the garlic end was put in a small bowl with peppers, watered with the remaining hot water from the pot, and evenly mixed with the fried garlic end。
6
Tastes: Salmons in small bowls, raw, fresh, sugary, chicken, evenly mixed with fresh truffles。
7
The fans added a mix of fine-tuned garlic juice。
8
Put in the disk。
9
Turn the oxen on and get involved in the golden needle mushrooms。
10
We'll roll it and put it on the plate。
11
It's in the steam pan, it's on fire for eight minutes。
12
Take it out and get in garlic juice。
13
Burn hot oil in the pot and pour it on it。
14
It's done with the onion flowers. They're fresh and smooth, they're spicy。Garlic mushrooms, fat cow Make Tips
The garlic will be cut with a knife, the juice will be fried, the garlic will be light fire, don't blow up. Don't take it out in advance, just take it now。