Steam flowers

It's another year of fragrance, and the air smells of fragrance. The flower has a short flower term, and the best flower is when it's ready to go. There is a great deal of plumbing practice, not only for buns and dumplings, but also for pancakes and fried eggs. But the most common practice is to count the evaporation, and in some places it's called gravy. It's not just a fragrance, but also a staple food. It's the smell of spring in memory. A lot of friends say that their evaporated bouquets are always full, not only do they look bad and taste bad. In fact, the veggies have small skills, so just keep an eye on the two points, and the veggies are dry and loose, and the garlic and vinegar juice, each of which is delicious. The first point is that, after cleaning the herbs, they must be soaked and, if necessary, can be dried in the ventilated areas. The second point is to pour appropriate amounts of edible oil into the bouquet before mixing flour, and then evenly so that the edible oil is wrapped in bouquets. This not only locks the moisture in the flowers while they are steaming, but also prevents them from collating。