Coconut is so blue
By VicentaLakin
The recent outbreak in the home, where vegetable oil used for cooking is nearing its end, used coconut oil to blow up a Shanghai blue. The rice is super good, and it smells of light cream。
Recipe Recommendations
- Shanghai green 500 grams
- coconut oil 20 ml
Steps for Coconut is so blue
1
Preparation of food products: Shanghai Zingi wash hands and make films。
2
20 ml of coconut oil poured into the pot。
3
Down into clean Shanghai blue。
4
It was turned over to the end of life and covered with a lid for three minutes。
5
Open the lid, Shanghai is completely ripe。
6
3 ml of fresh 10 g light-salt-grade juice sauce in June, evenly poached。
7
It's so soft, it tastes sweet, and it's old。Coconut is so blue Make Tips
COCONUT OIL IS SOLID AT 25°C BELOW ROOM TEMPERATURE AND NEEDS TO BE INTERNALIZED BEFORE COOKING。