The veggie veal and pastry
By VicentaLakin
There's an old local saying: the more we eat, the more we eat. It means that the cuisine tastes good, the more they eat. Crude fibres, carrots and vitamin B, C and so on are more nutrients for the human body, so it is an old-fashioned type of vegetable. Despite the sore hands, he went out to the suburbs with scissors and saw the green green veggies and all. This time, there were two groups of dried vegetables, both described. It's 125 g for pastry. (This recipe was made in April of this year and it wasn't published. I just found out today and sent it. There's an audience saying there's nothing left. But if you have a heart, you can do this in the summer, when you have a lot of fresh vegetables in the spring, and you can dry the water, and you can split it into small packages at the level of each meal
Recipe Recommendations
- rice cake 225G
- shredded pork 50g
- salt appropriate amount
- sesame oil a little
- Shepherd's purse 125g
- vegetable oil appropriate amount
- soy sauce a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for The veggie veal and pastry
1
three dry cakes weighing about 225 g。
2
Cut it down and get back soft。
3
Some of this season has already blossomed. Let's get rid of the flower cutters and clean the roots
4
it's a good watered veggie
5
scratch, pastry, meat is from the fridge
6
Hot pot pours into vegetable oil
7
I'll pull it open
8
We're going to have a twig
9
When the silk changes, there's a spare
10
Put a little oil in the pot
11
Turn it up and mix it with a spoonful of salt
12
The pastry veal vealed and the pastry soft
13
A few drops of perfume will turn off the fire
14
Let's eat while it's hot。