Garlic sauce for almond mushrooms
By VicentaLakin
This apricot mushroom tastes like garlic. Garlic in gold is both a saucer and an appurtenance in the dish. A big garlic can be eaten in its entirety. The Gingler sauce, which was given the day that the road bought honey from Skycat, tasted like sweet pasta in general, but was fresher than sweet pasta and more colourful and more fermented, allegedly mixed with grains. Personally, the sauce tastes salty, the color is heavy. Use it as appropriate! I put a little bit more on it this time, and it's a lot of color, but it doesn't taste so bad because I didn't use salt all the way
Recipe Recommendations
- Pleurotus eryngii two
- mushrooms 4 flowers
- color pepper half a
- garlic appropriate amount
- onion appropriate amount
- Jingele sauce appropriate amount
- Jiang appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Garlic sauce for almond mushrooms
1
Material
2
Material2
3
The apricots cut the horns, wash the kitchen and dry the water with paper. min
4
Oil in the pot, garlic in it, fragrance
5
Taste. Frozen in apricot mushroom. Frozen in a mushroom. Break Fan
6
Put the garlic and the apricot mushrooms together, the original boiler oil, the ginger chips, the onions, the kingle sauce, the smell of the scent
7
Put it in the apricot mushrooms, put it in the pepper-covered sauce, get out of the pot