Shanghai casserole
By VicentaLakin
Scorch is still more common in Shanghai, and families have their own special “secret foods”, but they usually have their own curds, and sometimes they like to join them, and the whole dish is very salty and delicious. All my scoffing likes is a flavour of curry oil, simple, easy and fast, and the rookies can do quick
Recipe Recommendations
- cabbage 100 grams
- mushrooms 3 flowers
- black fungus 10 flowers
- oil gluten 10 rats
- Yuba appropriate amount
- oyster sauce 2 tablespoons
- white sugar 1 teaspoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shanghai casserole
1
Prepare the raw materials。
2
Roasted bamboo, black wood with bubble hair。
3
I'll put salt in the pot, and I'll burn the mackerel for decades。
4
The cabbage is torn to pieces, the mushroom slices。
5
They cut the face open from the middle, and they cut the face out of the water。
6
Put some oil in the pot and add a few seconds to the platinum fire。
7
Add mushrooms and cabbage。
8
Add good black wood, rotting bamboo, oily face。
9
Ten seconds to fire。
10
Add two large spoons of water and burn for a few seconds。Shanghai casserole Make Tips
1. Keep the heat low when stir-frying oyster sauce; if the heat is too high, it will splatter badly.
2. You can freely add ingredients to the vegetarian stir-fry, but fried gluten is basically indispensable.