Antlers
By VicentaLakin
ANTENNA IS A ROCK CLIFF GROWING IN THE SEA, ABOUT THREE OR FOUR INCHES OF SEAWEED, WHICH IS CALLED "ANTONY" BECAUSE OF ITS SHAPE. PURPLE ALGAE ARE HIGHLY GELED, WHICH DEEPENS IF IT IS IMMERSED IN WATER FOR LONG PERIODS OR IN OPEN WATER. THE USUAL ACCELERANTS ARE PICKLED AND MADE, AND THE BEST ACCELERANTS IN A PICKLE ARE THE ONES THAT TASTE THE BEST, THE BEST, THE BEST, THE BEST, THE BEST, THE BEST, THE BEST. WHAT IS COMMON IN THE INTERIOR OF THE COUNTRY IS DRIED, WHICH IS MUCH WORSE THAN FRESH ANTLERS THAT JUST GO OUT TO SEA. IT'S NICE TO HAVE A CUDDLY ACCELERANTS, WHICH ARE USUALLY BOUGHT AND WASHED IN A WATERBASKET, WASH OFF IMPURITIES SUCH AS MUD, AND USE WATER BUBBLES TO MAKE THEM. YOU LIKE QQ, BUT IT'S TOO LATE TO MELT INTO GLUE。
Recipe Recommendations
- carragheen appropriate amount
- green and red pepper appropriate amount
- refined salt appropriate amount
- ginger appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- garlic appropriate amount
Steps for Antlers
1
Dry antlers wash with fresh water and remove impurities such as sand。
2
Clean antlers are soaked with water for about five hours。
3
Paprika washes the silk, ginger cuts the silk, and garlic slices the pellets。
4
Antler picks and cuts。
5
Put the antlers in a clean container, and put the ginger on it。
6
Pour a spoonful of vinegar。
7
Spill a little salt。
8
Send a spoon to smoke。
9
Transferred appropriate sugar。
10
Put garlic on it, just adjust it。Antlers Make Tips
1. Wash the dried elkhorn seaweed with clean water, then soak it to rehydrate.
2. When preparing cold dishes, adding some ginger, garlic, and vinegar is appropriate for sterilization and flavor enhancement.
3. Adding ginger when preparing elkhorn seaweed will make the taste slightly bitter.