I've got a lot of flowers
By VicentaLakin
Five flowers is a good thing, and when I was young, I thought I was fat and I didn't like it, but my mom would make red meat, my grandma would make rotten milk, and my grandmother would make fried meat, and all the bouquets that they made were slowly accepted. So now I'm fond of five flowers, whether they're home-grown or restaurant-based or even Korean-style. Eating is actually a habit, like growing up in an environment, and we go out and look for a place for ourselves, and we go around and find out that what was needed was already there. So, it's the usual, it's the same smell I've been holding on to..
Recipe Recommendations
- pork belly 200g
- black fungus 10 flowers
- kelp silk 1 handful
- potatoes one
- carrots one
- fried tofu 3 pieces
- vermicelli 1 handful
- cabbage 3 tablets
- tomatoes one
- Pi County bean paste 1 scoop
- oyster sauce 2 tablespoons
- soy sauce 2 tablespoons
- salt half a spoonful
- salty and fresh
- stewed
- half an hour
- simple
Steps for I've got a lot of flowers
1
Clean up the materials and cut the pieces。
2
Five bouquets cut, boil oil out。
3
Soy sauce, red oil。
4
Join the tomatoes, fire them together。
5
Add potato chips, carrots and black wood, and fire。
6
Water, boil。
7
Add seaweed and silked tofu。
8
Add cabbage。
9
Finally, put the powder bar and add the rest of the sauce。
10
When it's ready, it's off。
11
With rice, absolutely
12
It's so warm and warm in winterI've got a lot of flowers Make Tips
Vegetables can choose their preferred type, which varies from person to person。