Chinese Food
French white wine with cream and green mouth (mussel)
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I had a delicious Qingkou in the Lake District of England. I even drank up the soup. This time, I suddenly wanted to eat it. No English recipes found. Just do it. Qingkou's New Zealand imports are ripe and have no other. This one is relatively clean and easy to make
Cooking ingredients
Cooking Steps
Step1:Qingkou should be thawed in the cold room and soaked in cold wate
Step2:5 garlic slices, 50g butter, 100ml light crea
Step3:Dice green peppers and onions after removing seed
Step4:Add butter in the pot, add garlic and stir fry after meltin
Step5:Then pour in green pepper and onion and stir fry for 1 minut
Step6:Pour in a bottle of white wine and cook for 1 minute to disperse the wine tast
Step7:Add mussels and 100 m crea
Step8:Then sprinkle with parsle
Step9:Cover and cook for 3-4 minutes. You can take the table and star
Cooking tips:1. Butter can be mixed with olive oil to prevent frying. 2. Qingkou itself is seafood without salt. If you think the taste is light, sprinkle a little ground sea salt at the end, 3, do not need to add water, directly a bottle of white wine cooking delicious skills.
