Shrimp mustard blue
By VicentaLakin
I like the principles of a little sodium, little oil and salt, so I can eat healthier, and I'm going to make a very light dish with it -- shrimp and mustard blue. Mustard blue removes the skin from the roots, so that it tastes more tenderly and more thinly; instead, the use of white burning makes the use of mustard blue water more likely to preserve the nutrients of vegetables and to control the health of less oil. Of course, for the sake of a better taste, make a little bit of sauce with dried shrimp, hook it up with glass juice and pour it on a nice mustard blue。
Recipe Recommendations
- Chinese kale 250 grams
- dried shrimp 1 small
- red pepper half a
- water starch 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- grilled
- ten minutes
- ordinary
Steps for Shrimp mustard blue
1
- Prepare raw materials, dry shrimp water
2
Hot pans of cool oil, put in bubbling shrimps and make them fried
3
(b) When the fragrance is so sweet, the water boils into the puddle
4
Add a proper amount of salt to it
5
and pour a little water starch
6
Finally, just add a little red pepper
7
(a) A boiler with water, with a small amount of salt and a few drops of oil, and with mustard blues with water
8
(b) A minute after the blue mustard changes, where it is extracted and dry water is placed on the plate
9
Finally, just pour the freshly made shrimp crayfish on the soaked mustard blue。
10
Here we go。Shrimp mustard blue Make Tips
1. The dry shrimp is soaked for a while, the water is not pouring, it is fresher when boiled, and a bit of starch is added; 2. A little salt and oil is used to keep the green taste of the green cabbage。