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Shrimp mustard blue

I like the principles of a little sodium, little oil and salt, so I can eat healthier, and I'm going to make a very light dish with it -- shrimp and mustard blue. Mustard blue removes the skin from the roots, so that it tastes more tenderly and more thinly; instead, the use of white burning makes the use of mustard blue water more likely to preserve the nutrients of vegetables and to control the health of less oil. Of course, for the sake of a better taste, make a little bit of sauce with dried shrimp, hook it up with glass juice and pour it on a nice mustard blue。

♪ Mustard blue heart fried meat ♪

The mustard blues, which are fertilized with detoxification, defouling, excruciating and clear-minded, contain large quantities of cellulose and sugar. Prevention of constipation, reduction of cholesterol, softening of blood vessels, prevention of heart disease

Shrimp mustard blue

I like to be busy in the kitchen, even with a plate of simple mustard blues, because the pleasure of doing it can be delicious. Today, we will find dry shrimp in the fridge to match it, which often happens in my kitchen, without a fixed mix, with careful thought, with whatever you want, and with a simple home dish that becomes delicious and fresh. However, it is noted that the mustard blue is a bit bitter and can be improved by adding a small amount of sugar to the fire. The special smell of shrimp is making this fine little cuisine taste good

Weenie mustard blue

Mustard blue has some bitter taste, because it contains organic alkaline, which many people do not like, but it stimulates people's odour and nerves, boosts appetite, accelerates gastrointestinal creeping and helps digestion. Another unique bitter ingredient in the mustard blue is the golden fertilizer, which inhibits excessive accelerator temperature centres and acts as heat relief. So if you have some mustard blue in the spring, you'll be free and clear。

Pine pine rice

THE SPRING FISH EAT TOO MUCH MEAT, AND THE NEXT TASK FOR FATTENING MM IS TO EAT LESS PICKLES AND MORE VEGAN. TODAY, I'M GOING TO COOK A DIET OF VEGETABLES AND NUTS。

Garlic mustard blue

The first thing I knew when I came to Guangzhou was the heart and mustard blue. I prefer mustard blue. It's dark green. When it's not done at first, it's often made yellow, after consulting colleagues, and it takes two minutes of water, salt, oil, and then garlic, without too much salt, to eat its original taste。

Mustard blues

The Triangular Club, which is often present in the countryside, can transform many practices. It is divided into three main types of material: temporal vegetables, mainly kalan and celery, are dominated by a good mouth; seafood is dominated by shrimp, fresh squid, deep sea fish seeds, etc.; nuts are dominated by cashew nuts, Hawaiian fruit, and pine nuts. The sweet mouths of sometimes rich in vegetables, the freshness of seafood and the sweet smell of nuts。

Mustard blue

Egg bun