Boloye

By VicentaLakin

Boloye
Boloye: In April and May, usually, young and large Boro leaves are collected from the mountains and washed home. The rice or yogurt is soaked with water for days, the face is grinded, the cake is boiled, the bean is boiled into soybean mud, and the inside of the Boroje is coated with oil, which is then fertilized for consumption. Another approach is to immerse the face with sorghum or crotch, dry it into a paste and wipe it. On the front of the Bolois, the bean, bean bean horns, beans, etc. are cut to the ground and then evaporated to the leaves. Polo's a little fragrance with fragrance。

Recipe Recommendations

  • pork appropriate amount
  • Baltic leaf appropriate amount
  • celery appropriate amount
  • cabbage appropriate amount
  • kidney bean appropriate amount
  • garlic appropriate amount
  • green onions appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • pepper noodles appropriate amount
  • oil appropriate amount
  • soy sauce appropriate amount
  • Chicken essence or monosodium glutamate appropriate amount
  • starch appropriate amount

Steps for Boloye

  • Make Boloye step 0
    1
    One morning I went to the mountains to pick up the freshest Bololi。
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    Wash with cold water。
  • Make Boloye step 2
    3
    Just went to pick celery。
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    Bean。
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    Cabbage。
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    Celery to wash the leaves。
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    Let's go. Let's go。
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    The celery's going to be fried。
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    Hanged meat。
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    Onion chop。
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    Chon Chem。
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    Onion acne is put in meat。
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    Put salt, pepper noodles, soy sauce。
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    Put in soy oil。
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    Cut the cabbage。
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    Celery cut。
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    Put the cut beans, cabbage, celery in the meatpot。
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    Smash even。
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    Flour is added to a small amount of starch。
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    Warm water and surface。
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    And when we're done with the noodles, we'll start with the Pololites. The dumplings are wrapped up, and the Pololites are made out of tacks。
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    With a spoon face。
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    Evenly on the leaves。
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    Put it in the mix。
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    Close it up and down. Make sure it doesn't pop。
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    A porridge will be fine。
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    Burn the pot, prepare to steam。
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    Put it in the pot one by one。
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    Put it back and cover it up。
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    It'll just be 20 minutes。
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    It's 20 minutes。
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    Take one and see how it tastes。
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    EAT FIRST. O-HA-HA。
  • Make Boloye step 33
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    The leaves are tattooed on the face, very pretty。
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    Smells good。
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    Take a bite, it's delicious, not tired。
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    The beauty of local foods lies in fresh lanes, delicious porridges, and I hope you like them。

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