Tusi asarum porridge
Semen Cuscutae 15g, Asari 5g, japonica rice 100g, and appropriate amount of sugar. Wash Semen Cuscutae, mash, decoct Asari with water to remove residue, take juice, add rice to cook porridge, and add sugar when porridge is cooked.
Cong Jin Rong ying mutton porridge
Cistanche deserticola 15g, Rosa laevigata 15g, refined mutton 100g, japonica rice 100g, a little salt, 2 onions and 3 slices of ginger. First, the cistanche deserticola and Rosa laevigata are boiled in water to get juice, then mutton and japonica rice are added to cook porridge, and when cooked, salt, ginger and onion are added to cook slightly.
Garlic beef porridge
Fresh beef 100g, raw garlic cloves 50g, a little coriander 50g, rice 50g, proper amount of salt, fresh beef shredded; Wash garlic and coriander, cut into powder, and wash rice; Add some water to the pot, bring it to a boil and then cook it with low heat.
Add shredded beef and cook for about 3~5 minutes, then add minced garlic, minced coriander and salt to serve. If it is troublesome, you can use Nostoc soup directly, but rhinitis can persist in any way, which will be better.
I went to the supermarket to buy shrimp, which happened to be available in Argentina, so I bought some. This shrimp is big and delicious. After you buy it, you can keep it fresh by freezing it on ice.
Pinch off the head of Argentine red shrimp by hand, then cut off the shrimp legs with scissors, and finally remove the shrimp line. Pick out the back with scissors or toothpicks.
After all the shrimps are sorted out, slice the shrimp meat from the shrimp back with a knife (don't slice it completely, the bottom of the shrimp meat should be stuck). After the shrimp is sliced, it can be wiped open on both sides.
When the shrimp slices are ready, start preparing the sauce: pour the syrup, salad dressing, mustard and cheese into a bowl and mix them, then stir them evenly in one direction with a spoon.
Spread the sauce evenly on the cut shrimp meat, and then sprinkle with shredded cheese (if you like cheese, sprinkle more, so the shrimp will be more delicious).
Turn on the oven in advance and preheat it for a few minutes. Finally, put the shrimp together with the baking tray in the middle layer of the oven, heat it up and down, about 220 degrees, and bake it for about ten minutes.
Baked shrimp with black pepper and cheese, and then come out. Season with French incense and black pepper. Then put a piece of green lemon on the plate and you can enjoy it.
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