Chinese Food
Baked green mouth with carambola sauce
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Carambola is rich in nutrition. It is rich in various microelements needed by human body, namely emerald mussel, also known as rainbow. After drying, it is called light dish. Qingkou can be steamed, boiled, roasted, peeled and mixed with other dishes. Today's Qingkou is the way to mix carambola juice with basil. It's absolutely worth trying a little sour taste in the clear and sweet. With the fresh taste of Qingkou. Two flavors collide. It has a new meaning-
Cooking ingredients
Cooking Steps
Step1:Clean your mout
Step2:Qingkou. Coconut. Carambol
Step3:Onion, garlic, red peppe
Step4:Qingkou Prys open with a knife. Remove one side of the shel
Step5:Dice the onion, slice the garlic, cut the red pepper into small pieces, chop the basil leaves and wash the butte
Step6:Coconut water pouring out of hole
Step7:Put the processed green mouth into the coconut and soak it for ten minute
Step8:Soaking time can be used to squeeze carambola juice, wash and slice carambol
Step9:Slice the carambola into the juice
Step10:After pressing, use the filter screen to pass the sla
Step11:Get carambola juic
Step12:Put butter in the po
Step13:Stir fry onion and garlic slices in butter to make them fragran
Step14:Fry until the onion is transparen
Step15:Put the green mouth i
Step16:Wash the green meat and put it down on the fried onion and garlic slice
Step17:Boil the green mouth and sprinkle some salt. Pour some white wine and the green mouth juice will flow out
Step18:Pour in the pressed carambola juic
Step19:Carambola juice soaked in green mouth will cook for five minute
Step20:Put in basil leave
Step21:Cover the pot and simmer for 15 seconds, then you will be out of the pot
Cooking tips:There are skills in making delicious dishes.
