Sea rainbow spinach
By VicentaLakin
The rainbow, which is what we call mussels in our home town, and in some places it's also called the green mouth, and the tanned rainbow is what we often see in some recipes. The rainbow is beautiful and of high nutritional value and has the aesthetic name of “eggs in the sea”. It is this time of year that rainbows are on the market, and a car full of rainbows can be seen all over the market at a very pro-people price, and a large bag can be bought at $10. It's all evaporated, leaving a part of it to peel, to cook, to cook, to mix, and to dry and make fresh, and it's very fresh in winter when you grab a fresh stew. Walking through the market in the morning, I saw a car full of fresh spinach, and bought some home, with fresh spinach in the spring, with fine rainbows。
Recipe Recommendations
- salty and fresh
- mix
- ten minutes
- simple
Steps for Sea rainbow spinach
1
Wash the spinach off the roots。
2
The pot boils water, and the spinach is put into the water。
3
Cut the good spinach。
4
And put raisins and spinach in a big bowl。
5
Garlic chops into garlic。
6
Pee pepper cut
7
Put pepper and garlic paste in spinach。
8
Add the sauce。
9
It'll be blended with the sea rainbow spinach。