Abalone oil
By VicentaLakin
IT IS COMMON PRACTICE IN THE AREA OF GANGNAM TO BE A VEGETABLE IN THE GANGNAM AREA. THE TIME HAS COME FOR SPRING TO BE ADDED TO THE OILY CAVIAR, BRIGHT AND SWEET. ALTHOUGH SEEMINGLY HEAVY, IT DOES NOT MASK THE SMELL OF SPRINGING ITSELF, AND “GOOD DINNER” IS ITS HIGHEST PRAISE. THE SAME OIL AND CAVIAR, PERHAPS THE OATMEAL WOULD FIT WELL. THIS SEAFOOD, WHICH PROVIDES ONLY A TASTE, DEPENDS ON OTHER THINGS FOR THE TASTE OF SEAFOOD, REQUIRES A HEAVY SAUCE LINER THAT CAN REPLACE RED MEAT AS A SPRINGING NEW CP
Recipe Recommendations
- Minzheng abalone 5 rats
- spring bamboo shoots 1 piece
- green onion a little
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- cooking wine 3 scoops
- sugar 5 grams
- salt appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Abalone oil
1
The abalone takes meat to the membrane to the internal organs and cleans up the cutter。
2
Spring cut, boiled with water, put a little salt in the spring water for three minutes to boil。
3
A mixture of wine, raw, old, sugar and evenly made juice。
4
When the water fell down, more oil was added and the scrambling was turned off。
5
It is not appropriate for the abalone to burn too long before it is old。
6
Just put flowers on your feet and fill it up。