Chinese Food
Babel
(74465 views)
Many people in Guangdong like to eat nightmares. It's also one of them. Bu Bu means to look at the sound of Bai Beibu's opening, which one can be eaten. This kind of meat is really fresh and tender. This dish is from Ronggui, Shunde, Foshan, Guangdong
Cooking ingredients
Cooking Steps
Step1:White shell will be soaked in clear water for 1 hour after it is bought. Let it spit out the mud.
Step2:Cold water for fan
Step3:Bean sprouts and Flammulina velutipes should be washed and prepared. Lotus root. Green melon slice for use. Baby cabbage cut off the root. Then cross cut. Then wash it for use.
Step4:Mix all the spices together. Stir. Spar
Step5:Put the material in a large basin. It's better to put the material on the edge. Don't worry about the paste. I'm here to take photos
Step6:Finally, put the white shell on the top. Then spread the seasoning on the top. Add the garlic. You can also put cilantro, onion and so on. But I don't like it.
Step7:Then add some water. Not too much. When it's heated, water will flow out when baibei is opened. Open the oven. Wait.
Cooking tips:Fans can't put it down. It's easy to paste. Cucumbers can't be put on the bottom. Otherwise, they are easy to boil. But it depends on you. Finally, seafood should be cooked before eating, unless your gastrointestinal digestion is powerful. There are skills in making delicious dishes.
