Creaming
By VicentaLakin
Blinky heart, one of my favorite vegetables. The cooking heart used to be fried, and it was felt that it had to be hot and hot, so that it could have boiled air. It's just a chance to burn, and it's as good as it tastes, it's juicy, it's healthier, it's not so bad
Recipe Recommendations
- cabbage appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- broth appropriate amount
Steps for Creaming
1
Get the food ready
2
Clean the heart, tear the root of the skin. Garlic cut the end
3
I'll burn water in the pot and put it in the right amount of salt and oil
4
Then the heart went to the end, about a minute
5
Get the heart out of the plate
6
Drop the water in the pot, pour high soup, raw smoke, platinum, garlic
7
It'll just be on a nice plate