♪ New Zealand chrysanthemum
By VicentaLakin
Yesterday's friend said that Jason's your food is mostly raw material, super luxury, and it's hard for us to follow. So today I'm going to use New Zealand's most common seafood cuisine to make a cuisine. New Zealand's green beaks have been a good food for me, and for centuries there has been a legend in the Maori tribe that “green beaks make women more beautiful and men healthier”. In Chinese medicine terms, retrieving the liver contributes to blood circulation. It works well for people who are losing their blood. Cyclops -- in traditional Chinese cooking, people throw out their shells after eating the meat from them. Who knows they can make sweet seafood soup. Today I'll teach you the trick of being a ghost. excavate the flesh of the mouth and keep the shell. It is recommended here that New Zealand import a "pure" brand, if you need to buy a food net
Recipe Recommendations
- green mussels appropriate amount
- eggs appropriate amount
- onion appropriate amount
- ginger appropriate amount
- onion appropriate amount
- celery appropriate amount
- sea salt appropriate amount
- Yunnan black truffle slices 2 tablets
- flying caviar appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for ♪ New Zealand chrysanthemum
1
Take the meat of the cranium out of the shell, cut the onions, cut the ginger slices, onions and screech。
2
Hot pots of cold oil, fragrances of fragrance and other fall-in, like fish crumb soup, lose their souls if the fish bones are not painted with soup, and the crumbs are like the bones of the fish, preferably a little bit of it. So that the protein milks。
3
Add hot water and boil it right so that the protein of the shell can be driven out of it, and then go to the fire for eight minutes, and a pot of sweet shell soup will appear before you。
4
I don't really want to tell you about this mysterious formula, the perfect ratio of eggs and soup is 1:2.5, which is a little salt. The essence of the formula of the rice forest grade is to convert the high soup through the egg fluid into tofu-like solids without losing the beauty of seafood juice。
5
Rewinding of skin film on the cap (to prevent water vapour fluidization from falling back into the egg fluid). Only a few holes can be inserted to achieve thermal convection, five minutes after evaporation, basic condensation of the egg fluids, two minutes after gravitation, and the bellies can be warmed to maturity, and the bellies' soup flow to the top of the egg stew。
6
I put on this dish two clouds of black truffles and flying caviar. Throw flowers and a little hot oil. This is the end of a gorgeous royal dinner。