Scrambled beans
By VicentaLakin
As they say, “January onions, February onions”, February of early spring is the golden season of eating pickles. The cuisine tastes beautiful and perfect and is a good partner with meat, eggs and fish shrimp. I'd particularly like to add a pickle when cooking seafood, which is so beautifully mixed. The herbs are not only good for the pickles, but also good for the veggies, soybean sprouts, soy drys, and it's very different. We'll have two or three sauces for a good meal in a few minutes。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled beans
1
Bean dry slices。
2
The herring is washed and cut to the top of the root and cut into inches。
3
The pot is filled with appropriate quantities of oil, and 60% of the heat is burned and put into pepper powder. (If there is no powdered pepper powder on the surface of a vegetable, it can be pumped into the oil pan with pepper
4
Put the bean dry in the pot。
5
Add a spoon of raw fire。
6
Join the root of the cauliflower。
7
When the cauliflower root is dried up until it changes color, it is added that the cabbage leaves are evenly set。
8
When the leaves are cut, the proper amount of salt is put on the ground and the fire is turned off, so that the heat is even。