I'm so sorry
By VicentaLakin
Now, it's autumn, but the weather is still hot. It's still needed. It's cold and white. It's cold in the fridge
Recipe Recommendations
- bitter gourd 1 piece
- vegetable oil 0.5 tablespoon
- millet spicy of 2
- garlic 5-merous
- douchi 10g
- salt 1 teaspoon
- fine sugar 3g
- sesame oil 1 teaspoon
- pepper oil 1 teaspoon
- soy sauce 1 teaspoon
- soy sauce 1 teaspoon
- balsamic vinegar 1.5 teaspoon
- chicken essence 1 teaspoon
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for I'm so sorry
1
The bitter ones are ready. Cut the bitter melon off at both ends, split it half, remove the bitter melon, and carve the purified melon into a bitter melon
2
(b) Pumping of appropriate water into the boiler, bringing in suitable salt and perfume to burn; and pouring of bitter melons into open water for five minutes
3
Bean and garlic are cut apart
4
(b) Suffering melons after the water has dried up for a moment
5
(b) Influencing raw, old, fine sugar, salt, chicken, vinegar, perfume and pepper oil in empty bowls, evenly mixed
6
Scrambled by bitter melons
7
And pour bitter melons into the plate and into the sauce
8
(b) Incubation of appropriate amounts of vegetable oil to heat; and in garlic and soy sauce
9
Pour on the guacamole with the hot oil, as well as with rice spicy。