Snack fish, squirm
By VicentaLakin
Taste sauce. It's just pasta sauce. It's been a long time。
Recipe Recommendations
- squid rings 约250 grams
- onion 1/2
- red radish
- qingshui appropriate amount
- refined salt 1 teaspoon
- cornflour
- red onion 1 piece
- ginger 1 small piece
- garlic 1 clove
- onion a little
- miso sauce 1 tablespoon
- soy sauce 1 teaspoon
- pepper 1/3 teaspoon
- carboline 1 teaspoon
- white sugar 1/4 teaspoon
- sesame oil 1 teaspoon
Steps for Snack fish, squirm
1
Put the squid ring in the bowl, add a small spoon of salt to the water, and mix it a little, 20-30 minutes static
2
One onion head, one piece of ginger, one petal of garlic for the pot
3
Onion chopping rings, carrot slices, chopping the middle part of the onion together with red onions, ginger and garlic
4
(a) A bowl, with a cuddly juice, with a spoon, a small spoon, a small spoon of pepper, a small spoon of pepper, a small spoon of pepper, a small spoon of sugar, a small spoon of powder, a small spoon of soy sauce, a single spoon of soy sauce, a single glass of water, evenly mixed
5
(b) Dry the onion rings, add a large spoon to the powder, and gently mix them with hands
6
(b) Burn the water, pour it into the squid ring, wait for the water to burst and immediately pick up the squid ring
7
Resuscitate the pot, heat it, add two spoons of oil, pour it into radish and release it into red oil
8
And pour in the casserole, and blow the scent
9
Join the onion rings and flip a little
10
And pour into the juice, and mix it constantly
11
Burn until bubbles are raised, and the fire ceases
12
Fall into the squid coop, and you'll get outSnack fish, squirm Make Tips
First, salt water soaks frozen meat and seafood, which can remove the smell that is often placed in freezers or tighten material tissues; secondly, the mixing of proper amounts of biomass and food material in front of the water can protect the surface of the food and reduce the loss of water in it, although the seafish sailors must be quick and not fall in love, and the change of colour must be made; and thirdly, the spoons, spoons and cups used by pens for cooking, baking, etc., are used in international standard tools, which are not the spoons and cups that we normally use for food in our homes or restaurants and drinks。