Pillage
By VicentaLakin
In the season of March, when the spring blooms, everything on the earth rises. Temperatures are declining, while the appetite of many people is declining, and most people do not want to eat, and if they are chronically unattractive and unable to absorb nutrients, there are serious risks to their health. At this point, the appetizers are so critical that I can barely eat most of the food I bought at O'Baba's recently, and he's dying to think that I'd still have to cook a little more, and then I decided to mix it up, and I'm not smelling greasy, but I'm not gonna lose the pepper
Recipe Recommendations
- rape 250g
- chili sauce 20g
- chili 10g
- chili powder 10g
- light soy sauce 10 ml
- sesame oil appropriate amount
- garlic powder appropriate amount
- slightly spicy
- mix
- an hour
- simple
Steps for Pillage
1
Let's get the grubs ready
2
Clean it up, but keep it intact. Don't open it all
3
It's about 30 minutes' worth of salt. Don't put too much salt in the sauce
4
Put all the sauce in the sauce bowl
5
It'll get softer and greener when it's ready
6
Pour the sauce into the oils, so they're fully plattered, or they're salty, or they don't smell
7
Smash and taste a little bit of it
8
It'll be good to use it. Just a little bit of garlic.Pillage Make Tips
The rapeseed greens are deep green with a tender and crisp texture, slightly bitter with a hint of sweetness. Tossed with chili sauce, they taste soft, tender, and spicy, leaving a lingering aftertaste.