Belt corn oxbone soup and steaming ace
By VicentaLakin
Friends or fans often tell me it's too hard to cook, either it's weird, it's not ripe or it's too bad. I'm here today to teach you two very simple home foods that white can cook in the kitchen. A bouquet of corn, delicious soup, and a bouquet of beauty. It's a steamed achilles, and it's fine and smooth, and it's not only beautiful, it's brain-filled。
Recipe Recommendations
- kelp 160g
- corn 180G
- bovine bone 500G
- ginger 6G
- cooking wine 15g
- green onions 15g
- pepper 1g
- white pepper 1g
- salt appropriate amount
- bass art. 1
- onion knot of 2
- Shredded green onion 25g
- red pepper 8g
- steamed fish oyster sauce 30g
- corn oil appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Belt corn oxbone soup and steaming ace
1
cowbones are washed and placed in the pot, with 8g ginger, 30g wine, 1g pepper, 15g onions, a little salt and a proper amount of water, which is boiled once。
2
corn washes and strips, well-bone cattle, 10g ginger, 10g wine, 1g white pepper powder and appropriate water are all poured into the northern porcelain porcelain platinum。
3
The stand shall be placed in a tank of the north-deep multi-purpose succulent pot, in a lumber filled with good food and water to the maximum water level。
4
Cover the pan, connect the power, select the stew function, change the time to two hours, start at point, and start work on the steam pot。
5
Onions and peppers are placed in cold water so that they can be extracted in natural scrolls。
6
Scratch the herring, with salt and wine on it and ginger pickled for 15 minutes。
7
The cooking function is suspended for 12 minutes, with a two-story steamer, and then with a catfish, with an onions in and out。
8
Select the evaporation function of 12 minutes。
9
When the fish is evaporated, the water in the plate is poured out, the onions and gingers are removed, the onions and red peppers are poured, the hot oil is poured, and a proper amount of salt is added to the cowbone soup。
10
The bouquets of corn, the soup tastes good, and the sea belts have a thin body。
11
Vacuated herring, fine and smooth, not only beautiful but also brain-filled。
12
Steam up and down, two dishes together, and save time。Belt corn oxbone soup and steaming ace Make Tips
THE AMOUNT OF SPICES INCREASES OR DECREASES IN ACCORDANCE WITH THEIR OWN TASTES; 2. THE TIME OF STEAMING FISH INCREASES OR DECREASES ACCORDING TO THE SIZE OF THE FISH; I HAVE REDUCED THE TIME OF STEAMING FISH BECAUSE THE WATER IS BOILED WHEN THE STEW IS MADE; 3. THE PLATE OF STEAMED FISH IS A CERAMIC PLATE WITH A NORTHERN EVAPORATION PAN, THE SHAPE OF A RECTANGULAR SHAPE THAT CAN JUST LAY DOWN THE WHOLE FISH WITHOUT STRANGLING ITS TAIL, AND REDUCE SPACE BY PLACING IT HIGH IN THE MIDDLE OF THE FISH IF THE PLATE IS NOT LARGE ENOUGH; 4. THIS PORCELAIN PLATINUM AND PORCELAIN PORCELAIN PLATE, WHICH ARE ACCOMPANIED BY A NORTHERN STEAMING POT, ARE EXPOSED TO SAFETY STANDARDS THROUGH THE FDA FOODS, ARE SAFE AND CLEAN。