Ginger Popper

Friends came back from Guangdong with their sons for the summer vacation and ate a few meals at a time. Every time they asked the child what he wanted to eat, he said he wanted to eat popping flowers. Ask him why he likes it. Her mother explained that it was mostly done at home, either with taste or too old to fire, that children did not eat at home, and that they always ate outside restaurants. And ask me if there's a good way to make my own delicious waist flower? They're a common dish, and they're made out in restaurants that are usually swollen and oily, so that the fire is so hot that they're so fragrance, they're so good that we can do it at home with the same effect at the restaurant, the secret is that the first thing to do is to get off the scent. As I have mentioned in Boven, cash flowers are bought to remove the white part of the midband (also known as the hip), then wash twice with vinegar, and then in the beer, which not only makes them taste different, but also treats them very tenderly. Second sauce. Pre-positioned juices, mainly wine, raw, powder, garlic, salt, pepper, etc., are fine-tuned in accordance with their taste habits, and mix them evenly. Third big fire. You don't need oil to do it in your own house, you go straight down to the boiler, you quickly add ration and sauce to your waist when it's colored (which is why you have to prepare the sauce in advance), you move fast, and you're gonna have to mix it up and then you're gonna shut down the fire. Successfully mastered the three secret points, he could easily make his own home a soft, salty, colorful hip flower, and be healthier and less oil than restaurants. I look forward to the good news。