Fried garlic and abalone
By VicentaLakin
APRICOT MUSHROOMS ARE OUR USUAL MUSHROOMS. IT IS RICH AND RICH, WITH LOW HEAT, LOW FAT, LOW POTASSIUM, INCREASED IMMUNITY, SOFTENING AND PRESERVATION OF BLOOD VESSELS, AND HAS THE EFFECT OF REDUCING BLOOD RESIN AND CHOLESTEROL IN HUMANS. THE NUTRIENT-RICH ALMOND MUSHROOMS ARE RICH IN PROTEINS AND CARBOHYDRATES, WHICH PROTECT OUR STOMACHS, SO THAT THE ALMOND MUSHROOMS CAN MOIST THEIR STOMACHS AND HAVE A GOOD THERAPEUTIC EFFECT ON GASTROINTESTINAL DISEASES. THE SPRING IS THE TIME WHEN THE HUMAN BODY IS BORN, AND IT'S THE SEASON WHEN THE WEATHER IS WARM AND COLD, AND THE BODY'S RESISTANCE IS WEAK, SO IT'S BETTER TO EAT EXTRA APRICOT MUSHROOMS, FIRE A PLATE AND SUIT THE FAMILY. THE ADDITION OF TWO GARLIC OR CAULIFLOWERS, WHICH ARE NOT ONLY GOOD COLOURS BUT ALSO GOOD COMBINATIONS OF TASTE, BUT ALSO HIGH VITAMIN C LEVELS OF GARLIC CAULIFLOWER, ALSO INCREASES HUMAN IMMUNITY。
Recipe Recommendations
- Pleurotus eryngii two
- green garlic the two
- oil appropriate amount
- salt a little
- soy sauce a little
Steps for Fried garlic and abalone
1
The apricot mushrooms are washed
2
Slash in
3
I'll cut it in thin
4
The garlic is clean, especially if you're going to wash the place between the blades and the pole, cut it in half and slap it with a knife
5
Slash to silk
6
A little oil in the frying pan. Apricot mushrooms in the boiler
7
A little salt and raw smoke, garlic into the pot, and a lot of fire
8
Nice and freshFried garlic and abalone Make Tips
The apricot mushrooms are thin, ripe and soft; the garlic is put in the back, smells good and the color is beautiful。