White mustard blue
By VicentaLakin
Mustard blues are very common in the south, where rare vegetables are found, and after spring season, more green vegetables are eaten to clean the intestines and ease the stomach burden。
Recipe Recommendations
- Chinese kale 250 grams
- steamed fish oyster sauce a tablespoon
- oyster sauce a tablespoon
- olive oil appropriate amount
- white sugar a little
- scallion appropriate amount
- ginger a little
Steps for White mustard blue
1
Prepare materials, mustard blues need to remove yellow leaves and peel the skin off the roots; wash is ready for use
2
Paprika twitches, onion twitched in water
3
(b) Prepare osteoporium oil and steam fish oil, each with a spoon to be transferred to a small bowl, with a proper amount of sugar to mix
4
(b) Boil water in the pot, with a small amount of vegetable oil and salt, and mustard blue water when the water is released
5
(b) Mustard blues after the water is dipped into the plate
6
Put onions and peppers and pour the sauce on mustard blues
7
(a) To boil oil and put onions in the scent
8
Just get rid of the onion and pour the ginger on the mustard。