Steamed vegetables
By VicentaLakin
In our home country, there are many similar vegetables, ranging from pickles to pickles, pickles to eggplants, potatoes, potatoes, artemisinin, celery leaves and cabbage. I like that. Low calorie and delicious。
Recipe Recommendations
- Shepherd's purse of 20
- flour appropriate amount
- garlic 3 petals
- edible oil 1 teaspoon
- pepper the 3
- salt appropriate amount
- oil chili appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed vegetables
1
Pick 20 pickles to wash and dry to microtide。
2
The whole cabbage is mixed with flour to ensure a thin layer of flour per leaf. Shake off the extra flour。
3
There's another rag in the steam pan and a rag on it. This ensures that, when steaming, the water vapour does not fall too heavily on cages, causing water to accumulate, and when it does so, the leaves are clear, unhydrated and untidy. The whole cuisine is loosely distributed and boils for two minutes。
4
Get out of the pan, pick up some garlic, add vinegar, pepper oil for water。Steamed vegetables Make Tips
Flour should not be too long, not too long。