Bean drums of veal

By VicentaLakin

Bean drums of veal
When my sister and I went to the restaurant to order this dish, and didn't look carefully at it at first, I thought I was attracted to the green of this plate of green oil when I didn't expect it to come up, and it was quite new to look at a box of bean drums, which was different from the one we used to make of garlic, at least for the first time when I said I'd go back and try the greasy greens of the gravy, the freshness of the mouths, the fragrances, the flat hands and the pots. I'll try it today

Recipe Recommendations

  • oil wheat a
  • Canned dougu dace a box of
  • garlic powder appropriate amount
  • Ginger powder appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • pepper appropriate amount

Steps for Bean drums of veal

  • Make Bean drums of veal step 0
    1
    We'll have the barley and the bean drum fish cans
  • Make Bean drums of veal step 1
    2
    Scratch the oily leaves and strip off the skin of the thick tuber in the middle
  • Make Bean drums of veal step 2
    3
    Scratch the gravy into a ten-cm long, skinned cortex, half-cut
  • Make Bean drums of veal step 3
    4
    Get the cans, tear the fish to pieces, spare, spare garlic
  • Make Bean drums of veal step 4
    5
    When the oil rises to 60% heat, it drops in the garlic paste
  • Make Bean drums of veal step 5
    6
    It's going to go to the top of the surface. Out
  • Make Bean drums of veal step 6
    7
    The roasted mackerel is in reserve, and the cans are immersed in oil
  • Make Bean drums of veal step 7
    8
    Save the bottom oil in the pot, put the remaining garlic on the fragrance, and put it in the canteen
  • Make Bean drums of veal step 8
    9
    I'll put it in the leaves
  • Make Bean drums of veal step 9
    10
    It won't take long for vegetables to be fried
  • Make Bean drums of veal step 10
    11
    Just add a little salt, sugar, raw, and pepper
  • Make Bean drums of veal step 11
    12
    A plate of green-oiled vegetables

    • Bean drums of veal Make Tips

    1. The Diced Tuna in Black Bean Sauce is salty, so be careful when adding salt to this dish; if it becomes too salty, it won't taste good. 2. You can remove the Indian lettuce from the heat once it is 70% cooked to prevent nutrient loss; this ensures it retains its crispiness. 3. Since the tuna in the can is soaked in oil, make sure to pan-fry it first before stir-frying with the Indian lettuce; this way, it won't taste greasy. 4. Indian lettuce is rich in vitamins and contains a large amount of calcium, making it a premium choice among vegetables for raw consumption. 5. Indian lettuce offers benefits such as lowering cholesterol, reducing phlegm, relieving coughs, and clearing heat to moisten the lungs; it is a high-nutrition, low-calorie vegetable.

    Recipe Categories

    Recipe recommendation