Roast oak
By VicentaLakin
The baked beryllium is a very famous snack on the streets of Guangdong, which is said to consume more than 10,000 pounds per day, showing how popular the Guangdong people are. The practice of roasting storks is simple, so just put garlic cream, peppers, spices, etc., in the newly pried storks, and then roast them directly on the fire. The pelicans are roasted slowly through the coal fire, and the aroma comes down, and the plentiful platinum and the fragrance of garlic are wrapped up in pieces, and the precipitous tofu and lubrication, while the second mouth produces the taste of a plume, chewing with energy, and then swallowing the soup together. It is a plume of plume and juice, which is an unparalleled satisfaction. Adding a little chili doesn't cover up the beauty of pelican meat. It can be both a spicy irritation and a taste of pelican beauty. If there are ovens in the home, the taste can be easily replicated in the home, which is no less delicious than that made in the street. In the hot summer, the family lamented the air conditioners, had iced drinks and beer, had less roasted beaks, had a chat, had a laugh, and I liked it。
Recipe Recommendations
- oysters the 12
- garlic one
- Zanthoxylum japonica 6 capsules
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- slightly spicy
- roast
- half an hour
- ordinary
Steps for Roast oak
1
I've already bought the pelicans, which have been pried open, and when I get home I'm going to clean them with a brush and wash them with water。
2
Garlic chops up to the skin, platinum chops in circles。
3
Put a proper amount of oil (same as garlic) in a non-clattering pot, make garlic smell out of a small fire and make it microglazed. It's made of garlic and oil, and then it's cooled with salt and chicken, which is a little bit saltier than the usual。
4
Put in a proper amount of oil to get the chili ring a little bit fired。
5
On the grill is tin paper, which is placed on the grill, and then put on it a wash of the stork, which must be smooth, and then a little pepper powdered (which is heavy enough to sow salt, which we prefer to eat)。
6
Plated garlic and chili rings on the platinum, pickled for 10 minutes, so that salt would penetrate the platinum, and then put it under the oven。
7
Roast for about 20 minutes with the fire (don't open the fire) to a slight contraction of stork。
8
Finally, one or two minutes of roasting on the top and the garlic can turn yellow (if there is no fire on the home oven, it can be covered with a tin sheet of paper to avoid a corset)。