Three soup leaves
By VicentaLakin
Changzhou has a wide range of white, fragrance, tan, smooth, smooth and resilient, with unique tastes and advantages, and is known as the Great South and South. And the leaves of the bridge are tender, fresh and pure, pure and open, and well-produced. If you've got chickens, ducks, ribs, hoofs, you've seen Changju leaves in the kitchen and you've bought them! This time, it's just as beautiful
Recipe Recommendations
- thick louver 250g
- ham sausage one
- edamame seed 10g
- scallops 5g
- Hymie 5g
- black fungus 5g
- garlic cloves of 3
- cooking wine 1 scoop
- wolfberry fruit a little
- salt a little
- onion 1 tree
- sesame oil a little
- the soup half a box
- salad oil appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Three soup leaves
1
Dry beaks, seameats
2
Blackwood, pre-infiltration
3
The sausages are sliced into little pieces, preferably with ham
4
I bought the back of Changzhou
5
Cut it into a diamond block
6
Let's get some saline
7
Pick up the kettle, screech the garlic and the onions
8
Put it in the dry bees, the seameat
9
We're going to have black-mules, soy seeds, and ham chips
10
Add a proper amount of water and half a box of soup
11
When it's boiled, when it's boiled, when it's boiled, then it's boiled
12
Put onion flowers in front of the potThree soup leaves Make Tips
The ingredients in the soup are adapted to your preferences