很很操很很干
烟熏三文鱼制作流程英語版
直接联系春秋列国1. Wash the salmon and remove the excess water, smash the orange peel, orange peel, fennel and freshly ground black pepper, mix with white sugar to make mixed spices, then pick out all the fins of the salmon, smear the salmon meat with dry white wine, apply the spices evenly, al it with fresh-keeping film and refrigerate it at 4 ℃ for 24 hours.健脑补肾丸的功效
男孩图片2. Select a pot with deep inside, and spread orange peel, orange peel and sugar on the bottom of the pot. Turn on medium heat to melt the sugar slowly, stir it slowly with a small spoon, and mix the sugar and peel evenly. Wait for the sugar to turn golden. 京东笔试
3. Then open the fire, cover the pot cover and scorch the internal bottom material.属虎和属狗的合不合
4. When the bottom turns black gradually and a lot of smoke begins to appear, put the salmon in the bracket, cover the pot cover, and immediately let the pot leave the flame, put it in a ventilated and cool place, then cover the pot cover with a wet cloth, wrap the salmon with fresh-keeping film after cooling, and put it in the refrigerator for 6 hours to take it out for consumption.
包子馒头
