Pippi with pelicans

1

Prepare the food

2

Main fabrics

3

Clean up the dishes, cut the mouths, cut the cyanide, and prepare the onions

4

Pelican oil, delicious soy sauce, salt sauce

5

The boiler's hot and the onion's hot

6

Turning back into the bush, turning into a little bit of a color, smelling good

7

Crunch, pepper, go on

8

Midpoint 2-3 times water to prevent sticky pots

9

When it's completely bubbling, it pours into the apricot juice, pours a little bit of water, doubles the fire quickly

10

I'll add a little bit of chicken powder, evenly plattered plates

1. Oyster sauce is delicious and highly nutritious. It is generally used as a seasoning and possesses a unique umami flavor. However, it should not be cooked at high temperatures; it is best to add it for seasoning right before the dish is finished or immediately after while it is still hot. Otherwise, its unique umami flavor will be lost, and its nutrients will dissipate. The flavor will be somewhat inferior if used without heating. Especially when braising dishes, it is advisable to use medium or low heat. 2. When seasoning with oyster sauce, avoid combining it with spicy seasonings, vinegar, and sugar. These seasonings will mask the umami of the oyster sauce and damage its unique flavor. 3. Oyster sauce is naturally slightly sweet and salty, so be sure to use less salt.