Powder
By VicentaLakin
The cuisine, which is one of the perennial green leaves, is particularly tender and fresh and provides gas. As the saying goes, “January onions, February onions” and spring bellies are highly nutritious and very suitable for food. It's so hot, it'll make up for kidney gas, and it'll make a lot of energy. In the spring, however, the human liver is strong, which affects the abdominal function, and the consumption of herbal vegetables can only boost herbs. The cuisine of the spring is popular because it has experienced a severe winter season, which is often accompanied by night rain and morning harvests, which contain sufficient moisture, and which are juicy and smelly. The most common way to eat is to cook eggs with a herring or to make a casserole. This time, to make a cuisine, which tastes quite refreshing and appetizers, both chewing their heads and not having their spicy tastes, and to make sure that your appetite is open。
Recipe Recommendations
- Spring leek 500 grams
- dried vermicelli 200 grams
- green and red pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- red oil appropriate amount
- sesame oil appropriate amount
- fish oil appropriate amount
- mature vinegar appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Powder
1
Main source: Precipice 500 g, dry powder 200 g; by-product: Paprika; by-product: salt, sugar, raw, red oil, perfume, fish oil, vinegar
2
Combine salt, sugar, raw, red oil, perfume, fish oil, vinegar, all kinds of sauce, evenly mixed
3
Cyan, Paprika
4
Powder in warm water
5
Burn water in the pot with a little salt and edible oil. Bell
6
We'll get the herring out and put it in cold water
7
Scratch the cold cuisine and turn it into cuisine
8
Put the scallop and the bubbling powder in the container, soak it with green, red pepper rings, and pour the mixed sauce inPowder Make Tips
1. Spring Chinese chives are very tender, so be sure not to blanch them for too long. If blanched for too long, the chives will become mushy, which greatly affects the texture and appearance; 2. Seasonings should be added in moderation according to personal taste.