Garlic roasted oak
By VicentaLakin
IT'S A GOOD MEAL FOR A BOY. SHE'S GONNA EAT MORE FOR YOUR HUSBAND
Recipe Recommendations
- salty and fresh
- roast
- an hour
- senior
Steps for Garlic roasted oak
1
The way I do it is to put a piece in the upper part of the skin, first with a plier, and with a spoon handle in the leak, and then scratch the upper part of the shell and the meat column so easily that the cover can be opened. The spoon handle can't be too thick or too thin, too thick, too thick to shave, too thin to bend. If it doesn't fit, then strip it off with thin, then open it with thick
2
Garlic moths are then put in the garlic petals to make mud, and 15 aluminums use large amounts of gold garlic, which is almost the proportion of a single garlic
3
You can put more oil in it and pour out the extra oil. Oil in the pot, small fire, heat of 7% in garlic and peppers, yellow in the colours, turn out the fire, pour the excess oil out, then put it in the seafood and boil the abalone juice. It'll turn off a few times
4
It's made of sauce, and friends who like to eat spicy can use a little bit of pepper, and abalone juice can be used for the taste, but the taste is very different. It's a demographic problem. You can try it. At this point, the oven is 210 degrees up and down in the middle for 20 minutes, 10 minutes preheat
5
It's been 10 minutes since the oven was preheated with a small spoon
6
The beaks that finish the sauce, the semi-finished products, the gravy program is complete
7
Freshly baked storks, scented noses, saliva, fresh soup. Beautiful