♪ The oil ♪
By VicentaLakin
Spring is one of the most beautiful in a year. Thunder, tender, white and sweet. Furry, fatty, big mouths. It's a classic. I'm using furry, not authentic. Just like it:
Recipe Recommendations
- spring bamboo shoots appropriate amount
- garlic leaves appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for ♪ The oil ♪
1
And when he buys it, he pulls it out, cuts it out, and then cuts it into thin strips
2
(b) The boiler boiled water, salined salt and sprung water for about two minutes
3
(b) The extraction of immersion in water for about five minutes and the provision of dry water
4
Hot oil in the pot
5
Influencing of raw, old, wine, sugar and beryllium oil, evenly deciphered
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And pour a proper amount of water, and cover it up, and burn it open, and turn it into fire, until the soup is thick, and the fire gathers it。
7
Before you go out, put in garlic leaves or onions. It's a good thing you don't let it go♪ The oil ♪ Make Tips
1. Before cooking, be sure to blanch in boiling water for 1-2 minutes; it must be thoroughly cooked before eating. Otherwise, the taste will be bitter and cause a numbing sensation in the throat; 2. Spring bamboo shoots are high in coarse fiber and have a hard texture, making them difficult to digest. Therefore, although delicious, do not overindulge; avoid eating too much at one time;