Creaming
By VicentaLakin
It's been two years since the heart was originally Cantonese, and it's rare to see it. It's been two years since we were able to buy it, it's sweet taste, it's good taste, and it's rich in proteins, carbohydrates, and it's also containing trace elements like calcium, phosphorus, iron, etc. And it contains carrots, nuclones, vitamins, etc. Cooking in a white-burned manner, largely preserving its original juice taste, good taste and less nutrient loss. It's a great match
Recipe Recommendations
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for Creaming
1
Clean up the dishes and cut the old incisions
2
A further 10 minutes of salt water immersed to remove residues such as pesticides
3
Put some oil and salt in the pot. Put it in the heart and get it. Out
4
Dry-dry-coding with cold water。
5
I put oil in the pot and put it in the paste
6
And pour in a little salt and water, and pour in a bit of platinum oil, and a little bit of raw smoke, and boil it out of the fire。
7
Filter the soup with a screen and remove the garlic
8
Just pour the filtered soup on the dish。