Milk hotpot
By VicentaLakin
Cream cream is a common material for making a variety of Western dishes, snacks and beverages. The direct use of light cream in cooking can fill the dishes with fragrances of fragrance and fresh perfume. It would be useful to try the milk hot pot, which is good for both the mouth and the fire, but also the stomach and skin. Compared to the traditional kettle bottoms, the nutritional value is high because of the abundance of calcium and iron in the cream itself, in which the meat is boiled to absorb sufficient nutrients. It's nice to have a nice, soft entrance after cooking. Both meat and vegetables, especially seafood, are cooked and tasted with fresh raw materials in addition to the strong smell of milk。
Recipe Recommendations
- Nestle Light Milk 250 ml
- Shi Yunsheng served soup 100 ml
- fresh shrimp appropriate amount
- sweet corn appropriate amount
- baby vegetable appropriate amount
- broccoli appropriate amount
- sacred fruit appropriate amount
- Pleurotus eryngii appropriate amount
- white jade mushroom appropriate amount
- mushrooms appropriate amount
- squid appropriate amount
- milk fragrance
- hotpot
- half an hour
- ordinary
Steps for Milk hotpot
1
The skin of the squid is torn off and the vertebrae and the white mucus in the belly are torn out of plastic。
2
Anticipated, with an outward angle of 45 degrees and a tilt knife; 90 degrees before the cut。
3
Sliced squid slices first, then sliced。
4
The fire boiled, the squid swirled, and the squid curled up immediately and immersed in ice water。
5
Go wash the mushrooms, cut the knives。
6
The orchids are cut into small ones, and the water is washed clean; they are boiled into boiling pots, which then extract into ice water。
7
Sweet corn, white mushrooms, dolls, shrimps to wash the asphalt; almond mushrooms to wash the slices。
8
Soup and light milk pour into the boiler, with a little salt mixed and boiled to the bottom。
9
Add all the material to the table。