Creamfish
By VicentaLakin
They are famous for their fresh and fresh taste. The beaks are not only fine and delicious, but also have good health effects for the human body. It can be used as the preferred material to supplement high-quality proteins and calcium elements, and bead meat contains a variety of amino acids. In addition, it has thermal detoxification, corrosive liver and eye-proofing effects, which are suitable for human consumption in the dark. Serpent is also a common vegetable for the general public. It is an antioxidant that inhibits carcinogenicity from bacteria in the intestine at high concentrations. It also accelerates the operating time of faeces in the intestines and reduces the exposure of carcinogens to colon mucous membranes for the purpose of preventing colon cancer。
Recipe Recommendations
- celery 150 grams
- bird shell meat 100 grams
- carrots 50 grams
- ginger appropriate amount
- green onion appropriate amount
- edible oil 50 grams
- Pi County Douban 10 grams
- salt 2 grams
- cooking wine 5 grams
- chicken essence 2 grams
- sesame oil 5 grams
- slightly spicy
- fried
- ten minutes
- simple
Steps for Creamfish
1
The bird meat (sold at supermarkets) is immersed in water for about half an hour and then `fell' in a boiler, and is immediately replaced by a life-breaker。
2
The well-released bird beaks are made for 10 minutes with a smooth mix of wine, salt, wet starch and perfume。
3
Creams wash their leaves, slash them in length; carrots wash their skins and cut the diamonds。
4
Cream takes the old leaves, washes, slashes. Carrot slices (about 2 mm thick) are semi-cooked in water boilers。
5
Put the oil in the pot. When 30% of the heat comes down on onions, the ginger-sniffy is blown down, the soybean petals fall down to red oil and then into carrots, celery and bird beaks, wine, salt, and chickens come out of the pot quickly。