Japanese time vegetables
By VicentaLakin
The sky in Shanghai is finally clear, and it's time to make a beautiful and healthy Japanese-style dish for the baby girl who comes to play at home. You like to cook because you're intoxicated with the life that you feel when you communicate with your food, and imagine how they grow up from small buds to look at you; you like to pass on one of your thoughts to people who taste through food; and you like to see people who taste because this dish is delicious。
Recipe Recommendations
- Huangjiegua half a
- Green zucchini half a
- small red tomato Four or five grains
- spring bamboo shoots a
- Pleurotus eryngii a
- Local pumpkin half an
- Purple taro half a
- soy sauce 100g
- Chai fish soup 700g
- Weilin 100g
- qingjiu 100g
Steps for Japanese time vegetables
1
Vegetables go to the skin, cut。
2
The little red tomato is cooked and the skin is removed. Potato heads steam for 10 minutes and other vegetables fry. Burn all the sauce together. Vegetables were then immersed in water for two hours。
3
Plot, water。
4
Done
5
Done