Vanilla head
By VicentaLakin
The early spring is also a good season for wine and vanilla, with herbs also known as trifles, gold bouquets and fresh vegetables, which remove internal fire and heat, and which are good for the rest of the intestines. Wine and vanilla are also a local tradition of simple eating that keeps the herbs fresh and refreshing. But often the simplest dish is also the hardest to make, and in fact it's two points to master。
Recipe Recommendations
- grass head 500G
- boiling water 30ML
- edible oil 25ml
- lard 1 teaspoon
- salt 2g
- chicken essence 1g
- June Fresh Light Salt Soy Sauce 10ml
- white sugar 1g
- liquor 30ML
Steps for Vanilla head
1
Prepare your food。
2
Take the fresh grass, remove the yellow leaves and the old roots and clean them up。
3
Be prepared for spices: white wine + salt + chicken sperm + white sugar + light salt sauce mixed evenly。
4
Ready。
5
Put the sauce in the clean grass。
6
Add edible oil and pig oil to the pot。
7
If you pour grass and open water, it'll be fine。
8
Load up the table。
9
It's made of wine and vanilla, and it's rich and green。Vanilla head Make Tips
Wine and fragrance, pre-cooking, fragrance with pork oil, and water to make the sauce melt faster; it's too late to be old to be fired。