Autumn fresh
By VicentaLakin
So far, it is clear that it was the first time I met it in 2009 at a place called Bamboo Market, in Little India, Singapore, where I took a camera and asked the owner what it was, and he answered "LadyFinger". Seeing it again, it's at a small supermarket that I used to go to, and I'm impressed with, but I never bought it because I thought it was Indian food. I didn't realize until recently when I heard a friend talk about the autumn, it had such a beautiful Chinese name, it was so easy to cook, it was so nutritionally valuable, and now the whole world is eating the autumn, and it's the best way to taste it: steam, green akims with yellow and greasy garlic paste, fresh and fresh oil, and a nice, fast-hand dish。
Recipe Recommendations
- okra the 15
- oil appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- minced garlic appropriate amount
Steps for Autumn fresh
1
Autumn wash
2
Cut it off, cut it in the middle, and if there's a bad color on the tip, you can cut it off
3
Sliced and properly discharged on the plate. Burn a pot of rolling water, steam the fire for six minutes. If the volume is larger or larger, the steam time should be extended as appropriate。
4
A small pot of hot oil, half a spoonful of sugar and garlic paste, until the paste turns yellow and goes out of fire. Just pour the well done juice on the steamed acorns