Wild gravy

By VicentaLakin

Wild gravy

While the variety of times is now available, the cuisine made of wild vegetables is not the same. A little more veggie, a little veggie, a bowl of early morning, warm and comfortable. It's called "Samaza" in our area. It's very common. It's very soft. It's called Silverwood. It's sexual glyphosmic. It's my stomach. It has the effect of cooling blood。

Recipe Recommendations

Shanmazha 15 grams
fungus few
beef tenderloin 15 grams
rice 50 grams
chopped green onion a little
chicken powder a little
salt half a spoonful
water appropriate amount

light
cook
ten minutes
simple

Steps for Wild gravy

Make Wild gravy step 0

1

Samaza cleans up, goes to root。

Make Wild gravy step 1

2

The rice is clean, cold water is in the pot, the fire is slow until the rice blossoms

Make Wild gravy step 2

3

While the porridge is porridged, the samaza is watered, and it's cut to shreds

Make Wild gravy step 3

4

Muirches. The ox's rib, too, so I don't get any foam

Make Wild gravy step 4

5

The flowers, the meat, the salt, the meat

Make Wild gravy step 5

6

Gayamaza and a little chicken powder. Just a little bit

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