Burgundy anti-French manicure tutorial to create sexy mature women

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 Anti-French manicure with diamond accessories, like a sexy and mature woman walking in a dance. 　　 Wine red anti-French manicure specific steps 　　The first step: prepare the nail polish and tools needed, trim the nails and polish the nail surface, apply the primer, and light for 60 seconds. 　　 Step two: Brush out the hypotenuse color block with wine red nail polish on the index finger and ring finger, and illuminate for 60 seconds. 　　 Step 3: Dip the white nail polish on the edge of the burgundy block of the index finger with a hook line pen to draw a line, and then draw a line on the back edge of the nail, and then draw a retro pattern in the line, and light for 60 seconds. 　　 Fourth step: Brush the entire nail with wine red nail polish, and light for 60 seconds. Brush the jewelry glue on the back edge of the nail, stick the diamond ornament from large to bottom, then glue small oranges around the diamond ornament, and light for 60 seconds.
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Wellington Steak (Super Simple Home Edition Zero Failure)

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The home version of Wellington Steak is actually very simple, a main course and a salad, and the weekend dinner is done.

Materials
Steak 350g meringue (ready-made)
 Two pieces of Parma ham
9 slices of mushrooms
6-8 garlic
3 cloves of mixed nuts
pistachio, hazelnut, macadamia, cashew, almond (preferred) sea salt, black pepper, mustard

step 1



I chose the Australian M5 steak. The basic choice is filet mignon. Marinate with black pepper and salt for half an hour.

 step 2

Crushed nuts, garlic and mushrooms. Mix into a wok and sauté over low heat. Add a little black pepper and salt when the mushrooms are out of water. Fry for about 5 minutes. Turn off the heat and let cool.

 step 3

Parma ham is spread on cling film and covered with cool mushroom sauce

step 4

Fry the steaks over low heat until the six sides become discolored. Cover with hot mustard sauce and set aside.

step 5

Wrap the steak tightly in plastic wrap and refrigerate for 20 minutes.

step 6


Wrap the steak with meringue, remove the excess meringue, and put it tightly in the refrigerator for half an hour to shape.

step 7

Take out the shaped steak refrigerator and return to the temperature for 10 minutes, draw a flower knife, brush it with egg liquid, put it in a preheated 200 degree oven, and bake for 25 minutes.

step 8

Baking (18 minutes)

step 9

Out of the pot, perfect!

step 10

Cut open

step 11


Plate, super beautiful



Tips
1. Choose 300-400g for steak
 2. Don't put too much salt in mushroom sauce, Parma is already salty
 3. The plastic wrap must be tightly packed
 4. The cutting knife should be shallow, not too deep





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