Spicy Sea leads
By VicentaLakin
The nutritional value of the sea belt is very comprehensive and is a popularly good for the brain. The sea belt contains a wealth of hydro-brain factors, such as sub-oil acid, egg phosphorus, cow sulfuric acid and acrylic acid, and more a certain amount of sulfuric substances, which are indispensable nutrients in the mind, are important for the development health of the human brain and are high-quality health factors. Frequent sea belts can effectively improve brain function. Moreover, the sea belts have the effect of being soft and loose, flat-panting, portable urine and lipid-relief, so that their health is well served by their frequent consumption. In addition, the sea belt has the function of graft. According to Chinese doctors, there is a close relationship between liver and sexual function, and in foods that promote sexuality and improve sexual function, seaweeds and violets are undoubtedly an important category, so men can eat more often. This hot sea, which is led by a fragrance mouth, is made of halogenated cooking, is a very good drinker, and can depressurize and detoxify the heat。
Recipe Recommendations
- Haitou 500 grams
- dried chili of 7
- pepper 10 grams
- geranyl 2 tablets
- aniseed of 4
- onion appropriate amount
- cooking wine 20 ml
- soy sauce 20 ml
- fish sauce 20 ml
- rock sugar 15 grams
- salt appropriate amount
- Jiang appropriate amount
Steps for Spicy Sea leads
1
Prepare all the ingredients。
2
The sea belt is soaked that it is boiled with open water for 10 minutes, with some vinegar in the water。
3
Add a proper amount of water to the pot for the spices。
4
Then join the old ones。
5
Join the fish field。
6
Add ice sugar。
7
The fire boils for 10 minutes, and the cooking smells
8
Then put it in the cutting of the sea。
9
Add wine。
10
Cook 15-20 minutes。
11
The salt is added and the sea belt can be eaten up to 30-1 hours after the fire。Spicy Sea leads Make Tips
The sea head should be soaked in clear water for 1 hour, and then boiled for 10 minutes. You can add some vinegar in the water and cook until the kelp is made, so that the taste of the kelp will soften.
After cooking, simmer the seaweed in the soup for 30 minutes to 1 hour to allow it to taste.
It is best to use Chongqing Dahongpao for pepper. It has a very fragrant sesame taste and a good taste when re-cooked.
After cooking, simmer the seaweed in the soup for 30 minutes to 1 hour to allow it to taste.
It is best to use Chongqing Dahongpao for pepper. It has a very fragrant sesame taste and a good taste when re-cooked.