# Scrambling seafood #

The technique is easy to master. I'm summing up a few points for the blend. The selection of raw materials is as fresh as possible. Cleaning, sandstones and eggs attached to the root or leaves, must be carefully washed. Vegetables with more starch and acid, such as potatoes and spinach, must be cooked. It's best to have a nicely cooked cologne. If not, it should not take too long to freeze in the fridge, and it is best not to eat the night-over blends. Please add those missing! Let's say today's cooling seafood. Seafood is usually salty, so we have to remove it before we mix it. I'm used to flushing. I put raw materials under the tap. The second is its smell, and garlic and vinegar can be effective in reducing it。

Recipe Recommendations

sea bream appropriate amount
cucumber appropriate amount
carrots appropriate amount
garlic appropriate amount
millet pepper ring appropriate amount
cilantro appropriate amount
white vinegar appropriate amount
Weishida soy sauce appropriate amount
chili oil appropriate amount
sesame oil appropriate amount
ginger appropriate amount
salt appropriate amount
white pepper appropriate amount

hot and sour
mix
ten minutes
simple

Steps for # Scrambling seafood #

Raw materials。

The sea swirls are washed and flushed under the tap for 20 minutes。

Water is boiled in the pot, swirled in the sea, then immersed in ice water and dried up。

cucumbers and carrots, cucumbers and cherries, with a little salt and a little bit of salt。

White vinegar with sauerkraut, chili oil, perfume, white pepper powder and ginger juice is replaced with a mix。

Garlic, fragrances and peppers will be prepared to be blended with food, so that they can be blended with juice。