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首页 荔枝马蹄糖水(Lychee horseshoe water)

荔枝马蹄糖水(Lychee horseshoe water).doc

荔枝马蹄糖水(Lychee horseshoe water)

曾霜杰
2018-12-21 0人阅读 举报 0 0 0 暂无简介

简介:本文档为《荔枝马蹄糖水(Lychee horseshoe water)doc》,可适用于社会民生领域

荔枝马蹄糖水(Lycheehorseshoewater)荔枝马蹄糖水(Lycheehorseshoewater)LycheehorseshoewaterEfficacy:beautyandbeautyRawmaterial:gramhorseshoegramsoflitchiRedmeatdragonfruithalfIcesugarinmoderationIngredients:Stepsandpractices:MaterialreadyPeelandremovethelychee,rinseandremovetheskinandcutintosmallpiecesPeelandremovetheredmeatPutcoldwaterinthepanandputthegoodlycheeandhorse'shoofsintothepotAfterthefireisfired,useaspoontoscoopupthefoamandsimmerforminutesPutinthesugarandsimmerforminutesAfterthesugarwatercools,pourthefiredragonjuiceintothecupandrefrigerateforhoursIntheprocessofbraising,thefoamshouldbeclearedintimeItisdifficulttobreaktheicesugarbeforeitisaddedtothefireLycheehorseshoewaterhastheeffectofdryinganddryingItissuitableforsummerrefrigeratorsandisoftendrunk,lycheesyrupwater,addthewaterofhorse'sfeetsugarwaterisverysweetandsweet,alsocanbedefeatedJustovertheweekend,Iboughtsomeredmeatdragonfruit,andthesugarwaterwithpeachreddragonjuiceisamazingIt'squiteamazingwhenyoupourinthefiredragonjuiceSweetandsoftredmeatIngredients:gramsofpork,rootofcinnamon,piecesofginger,slicesofginger,reddates(nottobereleased)Seasonings:tablespoons(ml),TSPsalt(g),TSPsugar(g)Practice:)cutintocmpiecesofpork,peelandslicegingerAddoiltothepan,thenaddthecinnamonandtheeightcornerswhentheoiliscool,stirfrythearomaandthenchangeittoabigfireAddtheporkandaddtotheheat,stirandfry,thencontinuetofryforminutesuntiltheoilcomesout)pourintheoldsoysauce,sugarandsalt,stirinalltheseasoning,thenstirfryforminutestomakeitlookgoodandtasteThenpourboilingwater(itmustbeboiledwater),thewatershouldnotbeoverthemeatnoodles,boiledawayfromthefoam)puttheredjujubeandgingerslices,coverwiththelid,andsimmerforminutesKeepaneyeonthewaterinthepan,andaddalittleboilingwaterwhennotenoughAfterminutes,openthelidandturnintoafiretocollectthesoup,sothatathick,thicksoupiswrappedineachpieceofredmeatSuperverbose:Thepracticeof**braiseinsoysaucemeathasalotof,thenationaleachregionhasitsowndifferentway,Ialsodidalotofdifferentversionsofbraiseinsoysaucemeat,buttotellyouthetruth,ortheteachertoteachthis,tastebetterThecomradeswholiketoeatredmeatareworthatry**manypeoplebelievethatthemostimportantstepinmakingredmeatistostirupsugarandsugar,butitisdifficult,difficultandunhealthyforyoungpeoplenowadaysIusuallycookthebraisedvegetables,liketousesoysauce,thetasteisgood,andthecoloroftheburningisbright**ifyouwanttomaketheredmeatdelicious,thelastpartofthefireisveryimportantOtherwise,thesoupwillnotbethickandthick,anditwillnottasteveryrichRedmeatIngredients:gofpork,halfofbroccoli(mediumsize),slicesofginger,garliccloves,segmentofgreenonionSeasonings:jiao,cinnamonsmallsection,driedpepper,sugargrams,sugargrams,saltteaspoon(grams),yellowwinemlPractice:)cutintocmsquarepiecesofmeatafterwashing,garlicpeeledandsliced)putthechoppedmeatintoacoldwaterpot,thencontinuetocookforminutesafterthefireisboiling,rinseoffthesurfaceofthemeatwithwarmwateranddrainoffthewater)theoilpan,withsmalltorchesanise,cinnamon,driedchillifanned(aboutseconds),addgreenonion,ginger,garlicaftercontinuetofryforminute,thenaddporkbellyandintothefire,stirfriedtothesurfaceoftheporkbellypanHuangChengoutslightly)pouroil(aboutml)intotheheat,thenturnitintomediumheat,andimmediatelyaddsugar,slowlyfryuntilthewhitesugarmeltsanddiscolorationisredThelargebubblesinoilbecomesmallbubbles,andwhenthevesiclesarerapidlychanging,Thesugarisready)immediatelyputtheFriedporkbellyinto,quicklystirfrytomakethesurfaceofthemeatcoatedwithsugarThen,pourthewholebottleofyellowwineandaddthespringonionandgingerslicesAfterthefireisfired,turntoasmallfireCoverthelidandsimmerforanhourorso)pourwaterintoasouppanWhenthefireboils,sprinklewithalittlesaltandoilPourintothebroccoli,thendrainanddrainaftersecondsofblanchingDrainanddrain)whenthemeatissimmeredforabouthour,openthelid,addsalt,addthesugarandstirwell,thenturnintoafireanddrythesoup)finallyputtheredmeatandbroccoliontheplateSuperverbose:**theporkbellyisasleanaspossible,anditisbettertoseefivelayersofmeat(layersoffat,thinlayers)**thebestuseofsugariseasytouseInaddition,firewithmediumheat,smallfire,tooslow,fire,easytofail**thisredmeatisaredmeatthatdoesn'thavetobesmokedatall,andtheredcolorcomesfromtheFriedsugarAlso,drypeppermustnotbetoosmall**sugarhasacoloringeffect,whichmakestheredmeatlookattractiveandappetizing**manypeoplewillbeafraidoffattymeatforfearofgainingweight,butdon'tbetoonervousanddon'tburdenyourbodywithitOurbodiesneedtherightamountofanimalfat**whenstirfriedporkwithpork,itshouldbelessoily,becausethemeatitselfwillbeoily,andifyouputtoomuchoilonit,itwillbegreasy**useyellowwineinsteadofwater,whichcanremovethesmellofmeatandaddflavortothisdishRemembertomakethisdishnottowater,buttocookitallwithyellowwine**aftereatingtheredmeat,IrecommendthatyoucanmakeacupoforangeteaItisveryrefreshingandtheoilisverygoodThepracticeoftangerinetea:ninepiecesofChenskinpiecesputintothecup,washintoboiledwater,soakforawhile,candrinkRedmeatIngredients:gramsofpork,rootofcinnamon,slicesoffragrantleaves,piecesofginger,slicesofginger,slicesofgingerSeasonings:tablespoons(ml),TSPsalt(g),piecesoficesugarPractice:)cutintocmpieces,cutintosmallslicesandslicedgingerPutthecinnamon,theeightcornersandtheleavesintothestew)sautepanwithoutoil,smallheatisheated,pourflowermeatslowlyfryforminutes,untilthefatpartbeginsoil,slightlyyellowish,canturnfacetocontinuetofrywithsmallfry)whenFriedtotwosidesofthepork,addanoldstirfryandstirwell)whenthecolorofthefiveflowermeatbecomesblackandred,addthespringonion,ginger,andsugar,andpourinboilingwater,withoutthesurfaceofthematerial)addthestew,boilthesoupinmediumheat,thenaddthecover,changeittosimmerforminutes,thenaddthesalt,thenturnitintoabigfiretodrythesoupSuperverbose:*redmeatusuallyrequiresalotofsugar,butforyoungpeople,it'shardtomasterandit'snothealthyWhencookingthedish,itisrecommendedtousesoysauceandsugarinsteadofsugar,sothebraisedredmeattastesgoodandthecolorisbright**becauseofstreakyitselfwithsomeoil,whenFriedmeatsodon'tneedtoaddoil,justputthefiredown,inthemeatoilcanslowlypushedout,sothatmaketobraiseinsoysaucemeatnotgreasyAfterthecolorofthemeat,besuretoaddboilingwaterIfyoupourincoldwater,itwillstimulatethemeattotighten,causingthemeattocookforalongtime**it'simportanttodothesamethingtomaketheredmeattastyOtherwise,thesoupisnotthickandthickandcan'tbewrappedinmeat,anditdoesn'ttasteveryrichRoastporkIngredients:porkg,garlicpetalsSeasonings:TBSP(ml),TBSP(ml),TSP(ml)ofwine,teaspoonhoney(ml),tablespoonofredwine(ml)isnotusedPractice:)washthepork,soakinwaterforhours,soakthebleedingwater,drainanddryCutintothesizeofafist)garlicpuree,mashedgarlic,soysauce,barbecuesauce,cookingwine,honey,andredwineinabowlandstirevenly,andwillcutthemeatintothesauce,stirwelltothesurfaceofthemeat,candipinsaucePlaceinafreshboxandrefrigerateforhours)layasheetoftinfoilonthebakingtray,placethecuredmeatonthegrill,andbrushthesaucewithsomepicklesPlaceinthepreheatedovenandbakeforaboutminutesatdegreesAfterminutes,removethemeatandturnitover,thenbrushtheremainingsauceevenlyoverthemeatandcontinuetobakeforminutesuntilcookedSuperverbose:**barbecuedmeathasaverygoodtasteandtasteItiseasytomakeanduse,anditisalsoeasyforhousewiveswhohaveenteredthekitchen**plummeatisthebestchoiceforbarbecuedmeat,butit'shardtobuyinsupermarketsandmarketsIt'salsoagoodchoiceforustouseathin,preanaltipwithfat**iftimeisabundant,IsuggestthatthemeatcanbesaltedfordaysOfcourse,ifourmouthisurgent,hoursisok,butbetternotlessthanhoursIntheprocessofbarbecuing,itisbesttoturnovertwoorthreetimes**ifyoufeelthelengthoftheovenislong,youcancutitdownalittlebit,soit'sbetterItwouldbenicetocutitout,butitwon'tgetinthewayofeating**dependingonthesizeofthemeat,thetimetobakeisalsoadjustedIt'shardtoseeifit'sallcookedoutside,cutitout,cutitopen,andifit'snotfullycooked,putitinandbakeitforawhilecrabmeatIngredients:gramsofplumpulp,driedonionSeasonings:tablespoons(ml),tablespoonsofroserotmilk(ml),tablespoons(g)ofthedressing,tablespoons(ml)ofrosedew,tablespoonwhitesugar(g)Seasonings:TBSP(ml)rose,TBSPwhitesugar,TBSPhoney(ml),TSPvegetableoil(ml)Practice:)mixtheraw,rose,cream,rose,roseandwhitesugartogether)theplummeatiscutintothesizeofthepalm,putintoalargercontainer,putinthechoppeddriedspringonion,thenpourintothefreshlymixedmaterialjuice,andthenholdandstirforminutes,untileven)putthemeatandjuicetogetherinasealedbox,coverwiththelid,refrigeratethefreezer,andmarinateforhours(orhours))hotpot,waitforalittlesmokeemitted,oil,pourintoasmallfire,aboutintohotoil,addthemarinatedmeat,wanttousechopsticksduringturningpieces,toletfryoneachsideofthemeatoutofthecolor)thenpourintothesauceofthepreservedmeat,thenpourintothewater,andthewaterisnotenoughforthemeatAfterthefireisboiled,skimoffthecovertocoverandsimmerforaboutminutes)pokethemeatwithchopsticks,andifitcanbeeasilypenetrated,itwillbecookedThenpourtherosewine,sugar,honeyandvegetableoilintothepanandstirwell)donotcoverthelid,turnitintoafiretoslowlycollectthesoup,andthenthesoupwillbestickyenoughtoturnofftheheat)removethemeatandplaceitonthechoppingboardforminutes,andthensliceitItwilltastebetterandtastebetterSuperverbose:**beforeweintroducehowtousethemethodoftheoventomakebarbecuedmeat,verysimplealsoverygood,butmanypeopledon'townanoven,sotryitneednotoven,touchsouppot(ornot)incastironpansdobarbecuedpork**theingredientsarecompletelydifferentfromtheovenversionThetasteismoredelicious,thetasteissoftandtenderTheflavorisfragrantandsweetIbelievemanypeoplewillfallinlovewithitAndbeapermanenthomedish**rosedewisaspecialtyofguangdongprovince,madeoffreshrose,whitewine,andsugarandthenprocessedinadecoloration,formingacolorlessrosewineIthasarichroseflavorandisverytastytoserve**rosedewcanbeboughtinmanylargesupermarkets,ortaobao,theeaglemoneybrandrosedewIboughtinBeijingxinyuanlimarket,aboutyuanabottle,canbeusedmanytimes**plummeat,thetenderestpieceofmeatinapig,issaidtobethebackoftheporkonthebackofapig'sfourthandfifthribsGenerallyinthemarketisnotveryeasytobuy,Iusuallygotothevegetablemarket,seetobuynexttosave,afraidnexttimedo,needtobuy,cannotbuyIfyoucan'tbuyit,itdoesn'tmatter,justchoosethefatandfatridges,anduseitforthisdish**dearfoodlovers,pleasedon'taskmeifIdon'thave"rosewine",no"rosebeancurd",andwhatcanIdoinsteadofthe"jam"Thesearetheimportantingredientsofthisdish,whichislessdelicious**now,shoppingissoconvenientanddevelopedthatalmostanythingyouwanttobuycanbeachievedonlineCooking,doingeverything,thetimefee,whydon'tyoutakecareofitanddoitwell,right**whenthelastfireisinthesoup,don'tleavethestoveKeepaneyeonthesoupandthemeatinthepan,andgentlyturnthemeataroundwithashoveltoavoidthepanAfterthemeatisdone,themeatwillbecooledandthencutwithaknifeTasteandtastearebetter**doalotofitatonceYoucan'teatit,putthemeatandthesouptogetherinthecrisperbox,putitintherefrigeratorforaboutweekBeforeeating,youcanputtheinsidebacktowarm,orputinapan,withthesoup,coverwiththelid,andsimmergentlywiththesmallestheatSpicyandspicysteamedmeatIngredients:gporkbelly,grice,staranise,dryredpepperfour,TSPcookingwine(ml),tothekingandroseTBSPsoyamilk(ml),sixsweetbeansauce,TBSPhabitat(ml),TSPsoyasauce(ml),monosodiumglutamate,teaspoon(g),TSPsugar,g),PIcountychillisauce,TSP(g),amoderateamountofdriedlotusleafPractice:)washthenonstickpanwithheatuntilthereisnomoistureinthepanMixtherice(don'twashandkeepdry)intothepan)stirfryuntilthericehasturnedyellowishAddstaraniseanddriedredpepperPouroutthericeinminutesandremovethepeppersandoctagon)afternaturalcoolingoftheFriedrice,itcanbebrokenwithablender,andinaboutseconds,thericecanbebeatenintofineparticlesTimemustnotbetoolong,donotmakericetoodelicatericenoodles)cutporkbellyintommthick,addsauteedanise,callinricewine,soyamilk,flourpaste,soysauce,MSG,chilisauce,sugarandchoppedPIcountyafterstirforminutes)addthebeatenricenoodlestothepork,andusethehandtocatchthecompanionevenly)thebottomofthesteamedcageiscoveredwithlotusleaves(no,notleft)Withoutasmallsteamer,youcanchooseaflatplateandspreadoutthefiveflowersandpiecesofmeatintotheplate)pouralittlemorewaterinthesteamer,heatthefire,putitinasteamer,coveritandsteamforminutesSuperverbose:**makingricenoodlesathomeisnotdifficult,butitisabittroublesomeThesteamedmeatricenoodlessoldinsupermarketsismuchsimpler,butdifferentbrandstastedifferent**makeyourownricenoodles,frytherice,andbreakitwithablender,butbesuretopayattentiontothetimeThepowerofeachblenderisdifferent,soit'sbettertostopfortwosecondsandthenstopandobserveDon'tmaketoodelicatepowdery,otherwiseevaporate,havenograinoftaste,finishedproductalsonotgoodlooking,sticky**withoutablender,usingarollingpintocrushtheFriedriceisagreatwaytodoit**youcantry,Thepumpkiniscutintocmthickslicesonthebottomoftheplate,thenputonthemeatAftersteaming,thepumpkinabsorbstheflavorofthemeat,andthemeatabsorbsthearomaofthepumpkin,whichisdelicious**actuallysteamforminutes,thericemeatisalreadycooked,butinordertobemoredelicious,steamforminutes,themeatwillbecomeverystickyandmeltintothemouthIfyouusealargeplate,makesuretospreadoutthemeat,don'tstackit,oritwon'tbeeasytoknow**hasbeenusedtomakevegetablesfromrottingmilk,andsomenetizensaskedwheretherottenmilkwassoldExplanation:thekingandthecurdhavenosinglesaleBuyabottleofbeancurd,whichcontainsbothbeancurdandjuice**thisdishissteamedforalongtimePleaseaddtwoboiledwatertoavoidthedrypanSpicycherrymeatRawmaterial:porktenderloing,eggclearhalf,oniongingersliceeachseveralpiecesSeasonings:TBSPricewine(ml),ketchup,grams,gramsofchilisauce(orKoreanchilisauce),soyasaucetablespoons(ml),TBSPcornstarch(grams),TSPsoyasauce(ml),TBSPsugar(g)Practice:)porkmeatcutintocmsizeDingEr,putintothecontainer,addmllightsoysauce,addahalfeggqingdynastygraspwell,thenaddgramsofcornstarchtograspwell,addmlvegetableoilforminutes)gingerslicesHeatupapanwithoilfireheating,waitforintohotoil,addindicedmeatstirfriedintogold,andthenmovetotheside,themeatwithapotofoiltofryshallot,ginger,andthendecanttheoilfromthepanout)stirintomatosauceandchilisauce,addmlraw,old,mlwaterandsugar,andboil)theremaininggramsofcornstarch,withmlofwaterandwaterstarch,alittledrizzleintothepantothickentheflourSuperverbose:**originallythisdishspicycherryflesh,justforthesourandsweet,moreandmorepeoplearenownotspicy,sowithsomechilisauceaddedsomeconformstothetaste,willbemoreorders**remembertousetomatosauceinsteadoftomatosauce,whichtastesmoredeliciousthantomatosauce**DingErofmeatcutintosamesizeasfaraspossible,whensaltedeggwhitesdon'tputtoomuch,gramsofmeat,halfeggwhiteenough,otherwisetheeggwhite,Friedmeat,sticky,notgoodlookingWhenmanypeoplehearthecherrymeat,theythinkitischerryandmeat,butitisthesizeandcolorofthemeatButIreallywanttohavethechancetotrythecherryandthemeattogether,maybeit'sreallydelicioussoysauceRawmaterial:beeftendon(moneytendonisoptimal),springOnionsroot,ginger,bigmaterial,sichuanpeppercorns,cinnamon,xiangye,cloveSeasonings:tablespoons(ml),tablespoons(ml)old,tablespoons(grams)ofshinandbeanpaste,ifnotavailablePractice:)abull'stendonisallintwohalves,washitandsoakinthewaterforminutes,thenpourawaytheblood)pourwaterintothepotandputinthebeeftendonAfterthefireisboiled,skimoffthewaterandremovethebeeftendonSoakthebeefincoldwaterforminutesuntilthemeatiscool)andthenscoopoutthemeat,intothepot,pourintheqingtoboil,skimagainafewfroth,thenaddgreenonionandgingertherelish,aniseed,Chinesepricklyash,cinnamon,bayleaves,cloveinonetimenonwovenclothbag),tojointhebroadbeanpaste,soysauce,soysaucestirbackcoverthelid,stewafterchangingsmalloneandahalfhours)removeandplaceatroomtemperatureforhourstocoolThenputitbackinthebrothandcookforminutesSuperverbose:**makebeefwithbeeftendons,andthemoneytendonsarebestThetendonsarethetendonsofthecalf,along,stiffenedmeatinthecalfThereisamuscleinthemeat,andthereismeatintheribs,andthemusclesandmusclesarecrisscrossedwithaclearhierarchyItisverysuitableformakingthebeef**soysaucegoesthroughtwocoolingprocesses,thefirsttimeafterskimming,Soakincoldwaterandcookforanotherhalfanhour,thencoolforhours**thebeefisgood,anditwillbecutthoroughlybeforeslicingIfyoufeelbad,coverwithafreshbagandrefrigerateforhalfanhourItwillbemuchbetterBefore**,itwasonlysoysauceandsoysauce,butthistimewithsomebeanpaste,ittastedmoreintenseanddeliciousIfyoudon'thavethebeanpaste,youcandoitWhenpreserved,don'tsoakthebeefinthesoupInstead,placeitdirectlyinthesealedcontainerandrefrigerateitIt'sbettertoeatitinthreedays**takeitoutwhenyoueatit,leaveitatroomtemperatureforawhile,andsliceitstraightSlicethickslices,dependingonyourfamily'spreferencesAfterheating,insteadofbeingcoldandtastyThisismypersonaladvice,butifyou'reusedtoeatinghot,justheatitalittlebitintheoriginalsoupMeatboneteaRawmaterial:porkribsg,garlicIngredients:meatboneteabag,TBSPlightsoysauce(ml),TSPsoyasauce(ml),TSPScookingwine(ml),oystersauce,TSPS(ml),TSPsalt(g),whitepepper(rightamounttoadd,varyfrompersontoperson)Practice:)washtheribs,andremovethegarlicPourwaterinthepan,thencookitintheribs,thencookforminutes,thenremoveandrinsewithwaterBlanchtheribsandremovethewater)puttheribsinthepotagain,addboilingwatertothesurfaceoftheribs,andboilthefireIfthereisalittlefroth,useaspoontocleanit)cookthemeatandboneteabagforaboutminutes,thenpourintotheraw,old,cookingwineandoystersauce)putthegarlicinatlast,boilitandturnitintoasmallfireCoverandsimmerforhoursSeasonwithsaltandwhitepepperbeforeservingSuperverbose:**bakkutteh,whichcanbeusednotonlyinribs,butalsointhebone,isagoodchoiceandischeaper**meatandboneteabagsareavailableinlargesupermarketsThedish,whichhasnodifficulty,canbepercentsuccessful,evenifit'sabitofcookingexperience**eachfamilyhasdifferenttastes,whichcanbeadjustedaccordingtotheirtastesIpersonallyliketheflavorofwhitepepperIfyou'renotusedtoit,don'taddwhitepeppertothelaststep**oilbaristhemostclassicaccompanimenttobakkutteh,cutsomeoilstripsandputtheminthesouptosoakthemforawhile,andenjoythetasteandtaste**inbigcities,therearen'tmanystallstobuyoilbarsItdoesn'tmatter,thefreezerinthebigsupermarkethasthecomfortoilbar,gohomealittlebitofprocessingtobeabletoeat**inadditiontoeatingmeatandboneteawithoilbars,apotofgongfutea,eatinganddrinking,isalsoaclassicfoodformanygourmetsThisiswhatIlearnedwhenIwaseatingthemostfamousmeatboneteainSingaporeleafburningmeatIngredients:gporkbelly,shutterand,rootspringonion,ginger,piece,smallofcinnamon,amomum,staranise,cookingwine,TBSP(ml),TBSPlightsoysauce(ml),TBSPsoyasauce(ml),TBSPsugar(grams),TSPsalt(g)Practice:)washthepork,putitinapan,andpouritintothewaterAfterthefireisheated,itwillbeboiledforaboutminutes,andthemeatwillbebroken,andthemeatwillbepuncturedwithchopsticksAfterdredge,cuttheknifeintocmpieces)soaktheleavesinwarmwaterarounddegreesforminutes,untilitissoft,drainandsetaside)theoilpan,fireheatedtointohotoil,addchoppedgingerandspringonion,addthecinnamon,amomumandanise,stirfryintopiecesafterstirfriedforminutes,addinlightsoysauce,soysaucemakingmeatcolor,cookedintocookingwine)pourtheboilingwateroverthesurfaceofthemeat,Bringthefiretoaboil,coveritandletitsimmerforminutesPutinwhitesugar,saltandleaves,changetoabigfireandthickenuntilthesoupthickensSuperverbose:**tomakethisdish,itisbesttochooseporkwithporkandpork,andthemeatistenderandtender**instep()remembertopourboilingwaterinsteadofcoldwaterOtherwise,whenthemeatiscold,theproteinwillsolidify,andthecookedmeatwillnottasteasgoodasthewater**theprocessofbraiingtheporkmeatinadvancecanremovethesmellofmeatandremovesomeofthefatfromtheporkOfcourse,ifyoudon'tcookitdirectly,youcandoitinthe()stepAfterpouringthewater,removethefoamandcleanitup**leafletsareakindofsoybeanproducts,whicharesoldontheshelvesofdrygoodssoldinsupermarketsTheleafknotisveryripeaftersoaking,sodon'tputittooearly,oritwillrotinthepan

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