Cool gravy
By VicentaLakin
I used to hate to eat green vegetables, I just knew I couldn't pick them, so I had to eat them on my head. It's actually the beginning of a culture. Today, there are more options for cooking and more mixes of fabric, and it seems that green vegetables are not easy to eat. Now, every meal must be accompanied by a green leaf. Vegetables like cabbage were first eaten in restaurants. It's green and pretty and it tastes good. The heart is of tender, bitter and nutritious quality. And it's rich in nutrition. Today, we mix a meal with a vegetable heart and a sour chicken for four seasons a year. Spring is a green season, and a green blend is still popular in spring。
Recipe Recommendations
- cabbage 300 grams
- vegetarian chicken 200 grams
- salt 1 gram
- soy sauce 2 tablespoons
- rice vinegar 2 tablespoons
- white sugar 1 scoop
- sesame oil a little
- minced garlic appropriate amount
- chili oil appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Cool gravy
1
Clean the heart, cut the roots。
2
The water is put in the pot in an appropriate quantity, and when the water is released, it is put in mustard blue, with a little edible oil, for about half a minute. The edible oil can make the heart more colorful。
3
Sour chicken cut into little pieces。
4
A good heart cut out, with a sour chicken. Add 1 gram of salt。
5
Two spoons for the raw, two spoons for the vinegar, one spoon for the sugar
6
The aroma, the garlic, the chili oil (which, depending on the population, can be added)。
7
Combination is fine。