The lead
By VicentaLakin
It is a privilege to be given a trial opportunity for the soup of the Scrumptue. Scrumptious soup, which is carefully prepared with high-quality food, tastes of venom, can turn a plain, ordinary dish into a fragrance of meat, a fragrance that can be eaten at home. I've been thinking since I got it. It's been cold for two days, and I think people coming home from the outside think they can eat hot meals, so they make a warmer dish -- our Anyang lead. The Anyang people have a one-time love for the dishes. Marriage, marriage, full moon table, and feasts are almost impossible. The mains are home-grown because of their variety, their full mix, their taste in soup, their nutritional abundance and their low cost. They can be divided into high-, medium- and low-level dishes, which are called “sea cuisine”, which are tested, well-produced and seafood; medium-sized cuisine, which is also refined, but less so than the “sea cuisine”, and common cuisine, which is a more common selection and cheaper。
Recipe Recommendations
- Serve the original juice with soup 1 liter
- squid appropriate amount
- tendons appropriate amount
- Chicken breast meatballs appropriate amount
- tofu appropriate amount
- black fungus appropriate amount
- white fungus appropriate amount
- quail eggs appropriate amount
- peel residue appropriate amount
- cabbage appropriate amount
- Pleurotus appropriate amount
- major oil appropriate amount
- flour appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for The lead
1
Squids start from inside, cut from one angle with a slash and 45 degrees with a blade and a plate. Into 3/4 deep. The straight knife method is then used to start with a straight knife from the tip of the squid. It's in the back. Then they go down into the boiler and the squid rolls into the ear。
2
The quail eggs boil and go to the skin。
3
White Moo, black Moo, hair bubble。
4
Tofu, leather and hooves, respectively。
5
Pink mushrooms, cabbage with knives。
6
Chon went to cut off the skin and the chicken was frozen。
7
Fire in the boilers, oil in the oil, and when 50% of the oil is hot, the flour goes down into the yellow。
8
One box of soup on the Scrumptue and one of my classics。
9
When the fire breaks down, the smell comes down in the ginger。
10
Put it in all raw materials and burn it. "Any meat or vegetables you like"
11
Add a little salt to make it taste good (salt on the soup, just a little bit of it, and all the rest is so fine that sugar doesn't have to be added to it)。
12
Get out of the pot. It's a good idea. I'm not sure
13
See how fresh the soup is
14
Does it smell good
15
I've made two pigs out of quail eggs. I love pigs. My head and watermarks are a pink, cute pig. You know why? Because my daughter is a golden pig。
16
One more