White mustard blue
By VicentaLakin
It's my favorite vegetable, and I'll go to the teahouse, and I'll never have any more of the sauce, because I'll make it better, because I'll make it better
Recipe Recommendations
- Chinese kale a
- oyster sauce a spoonful
- steamed fish oyster sauce two spoonfuls
- qingshui two spoonfuls
- white sugar appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for White mustard blue
1
The material is illustrated
2
The mustard blue removes the bad leaves, the skin of the roots is removed with a razor, and the spare is washed
3
A pot of water, drops of cooking oil, a proper amount of salt, and a minute of mustard blue soup
4
- To extract mustard blue from the plate
5
Take a bowl with two spoons of steamed fish oil, one spoon of oil, two spoons of clean water, a proper amount of sugar, and adjust it to the sauce
6
The frying pot is on fire again, with a drop of cooking oil
7
Pour in the sauce, boil out the little fire and mix it with it
8
Just put the sauce on the mustard blueWhite mustard blue Make Tips
One, mustard blues, green roots, no white spots in the root center, mustard blues, sweet foods, leaves, as much as possible, green leaves without spottips ~2, the old skins of mustard blue roots cut off their tastes ~ 3, and screech sauce oils: steam fish oil: water = 1:2:2, appropriate white sugar, a drop of oil in the pot, a little fire to boil