I don't care
By VicentaLakin
This is the first place for friends who are not familiar with Shanghai food: roasted curds, often made of bakers, made of pasta, warmed, fermented, high-temperature, and common vegetarian food. It's brown, it's a bit like a sponge, it's soft and flexible. It has been argued that roasting has the effect of neutralizing, deheating, improving, drying. The traditional four-hair beryllium consists of mussels, mushrooms, winter and golden needles. Today I'm simply using my own baking pot to consume what I used to do at home, so the material doesn't strictly follow traditional foods。
Recipe Recommendations
- steamed gluten 250 grams
- winter mushroom appropriate amount
- black fungus appropriate amount
- kelp appropriate amount
- yellow mushroom appropriate amount
- garlic the 3
- Crushed cashew nuts appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for I don't care
1
First of all, a review of the food items, while all the dry goods are bubbled。
2
Two spoons of vegetable oil are thrown into the frying pan, while garlic and ice cream are put in, and they melt. Watch out for the garlic. Take it out as soon as it's yellow。
3
Add half a bowl of water, raw and old, and boil。
4
Add mushrooms, mussels and roasted beaks。
5
Join the sea belt, just a little flip。
6
Join the ripe cashew。
7
The fire ended up with a huge amount of soy oil。
8
And finally, let's enjoy the product。I don't care Make Tips
1. The light food is characterized by sweetness, so the weight of the sugar is adjusted to the individual population. The roasted beryllium is highly water-absorptioned, so it is best to correct the taste at step 3. 3. Since the sea belt is more vulnerable to fragmentation, it is to be finally released, bearing in mind the need to be careful to fire. 4. Leach oil is not suitable for warming, so it is preferable to leave the fire or to come to the table and add it。