Autumn Wood
By VicentaLakin
The autumn tastes soft, and it contains rich minerals, fruit glues, slime proteins and food fibres, so many people like to eat, and in practice it's cool. Autumn is good for food, except for cold, white and burning, such as today's hand-meat, with carrots and wooden ears, and colorful and nutritious, which is an all-time fast-eat-eat-eater in autumn。
Recipe Recommendations
Steps for Autumn Wood
1
Autumn, carrots clean up, mussels bubble early with cold water; sharing a quick-blowing moss: An ear and an appropriate amount of cool water will be placed in the sauna box, with one to two minutes of pressure and 10 minutes of silence to bubble into the desired condition。
2
Carrot cut thins, garlic slices, little onions cut little bits。
3
The wood ear is boiled in a boiler for two minutes。
4
Autumn enters open water and boils for two minutes, removing surface impurities and rusty spots, and increasing the humidity so that its mouth is soft。
5
Autumn slashed into bits。
6
There's a little oil in the frying pan, and 50% of it's hot。
7
Carrot twirling, microsoft。
8
Falling into the acorns and the wooden ears, with a little salt, with a proper amount of raw smoke, and evenly with the fire。
9
Autumn Wood, light and freshAutumn Wood Make Tips
1. The whole autumn acetate, which, in turn, makes the stale and green-coloured slices; 2. The graft can be replaced by grafts, silver ears, red peppers, etc., and new appetizers。