Creaming
By VicentaLakin
The new year is approaching, and the big fish of the year is rare, but it also places a considerable burden on the stomach, making a couple of vegetables fresh and dry. Spring Vegetables, I think, are the first of their kind, green, green and sweet, fresh and fresh, for burning, with less nutrient loss. It's easier to operate. It's a regular home dish worth recommending during the Spring Festival
Recipe Recommendations
- cabbage 250 grams
- steamed fish oyster sauce 2 teaspoons
- white sugar a little
- garlic 4-merous
- oyster sauce 1 teaspoon
Steps for Creaming
1
Main diets: groceries
2
Remove the root of the cabbage and the leaves, keep the fresh cores and wash the water for 15 minutes
3
Soaked pickles are also used to process formulations: garlic slices, with a tea spoon of pelican oil, a tea spoon of steamed fish oil, a little sugar, and a little fresh soup to make a spare juice
4
Put a proper amount of water in the pot, add a small amount of salt and a few edible oil
5
When the pot boils, put it in the heart, put it in the root. Twenty seconds
6
When the heart is put in, the heart can be extracted when the water boils again。
7
We're gonna have to dry it and put it on a plate
8
Put a little oil in the pot, put in a slice of good garlic, and then add to the sauce
9
The little fire is boiling。
10
The boiling juice can be poured directly on the hot heart。
11
Desperate nutrition
12
It's finished
13
It's finishedCreaming Make Tips
The vegetable heart will remain green and thin: one, salt and oil will be added to the burning water; and two, the heart should not be boiled too long, so that it can boil. 3 The heart can also be recovered and cooled in cold water。