Pelicans

By VicentaLakin

Pelicans
There's a pile of rotting bamboo in the house, so every time you cook it, it's really a good thing. Tastes very good, and today we'll have a light spot, with the classic celery and celery and mackerel. It's a good couple。

Recipe Recommendations

  • celery 300g
  • fungus appropriate amount
  • Yuba 50g
  • sesame appropriate amount
  • salt appropriate amount
  • pepper oil a small spoonful
  • sesame oil a small spoonful
  • Oil poured chili a small spoonful
  • chicken essence appropriate amount

Steps for Pelicans

  • Make Pelicans step 0
    1
    1. Argument with cold water。
  • Make Pelicans step 1
    2
    2. Celery picks leaves and slashs them in a twig and flies too cold。
  • Make Pelicans step 2
    3
    Three, muscular chords fly cold。
  • Make Pelicans step 3
    4
    4
  • Make Pelicans step 4
    5
    5. All foods in the basin。
  • Make Pelicans step 5
    6
    6. Add a small spoon of perfume, pepper oil and pepper oil。
  • Make Pelicans step 6
    7
    7. Add salt and chicken fine quantities。
  • Make Pelicans step 7
    8
    8. Sesame salt is enough。
  • Make Pelicans step 8
    9
    Done

    • Pelicans Make Tips

    Tips: 1. Blanch the celery quickly, then shock it in ice water. 2. Dried bean curd sticks are already cooked, so they only need a quick blanch. 3. This dish is all about the natural flavor, so do not add other seasonings to avoid masking the aroma of the celery and dried bean curd sticks.

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