Lily's violet
By VicentaLakin
After the year, I always wanted to eat something light, so I made some lilies and made a light vase with purple backs. The violet has a special scent, and I love it, and it's fried with lily, a firecracker with a fragrance. It's good for big fish to eat too much to get rid of the fire. violet, alias: red phoenix, two colours, three or seven grass, red vegetables, etc., given that the leaves are green and purple is the name below. The violet is nutritious and robust, resistant and largely insect-free and pesticide-free. Its raisins are fresh, it has a special fragrance and it has a unique taste. It is considered by civil society to have the effect of cooling blood and deflamming fire as a vegetable for human health。
Recipe Recommendations
- dried Lily 20g
- Gynura bicolor 200g
- onion 30g
- ginger appropriate amount
- salt 2g
- white vinegar 10g
- edible oil 10g
Steps for Lily's violet

1
Scrambling
2
Lily's early bubble
3
Onion cutters, lilies made for spares, ginger cut off
4
It's hot in the pot. Put it in the ginger and onion
5
How many times did you put it in the lilies
6
Add Salt
7
Put it in the purple back
8
With white vinegar, it keeps the color of the dish and makes the dish have a pickle
9
If the fire gets softer, you can make it
10
When it's done, it's good, and when it's cold, it's much better. So it's a fire. Eat while it's hot