Four seasons of bean-scrambling
By VicentaLakin
Today, the halogenated cow's belly is torn together with four seasoned beans, one of the vegetables common on our table. It is also a popular vegetable, rich in proteins and amino acids, with healthy stomachs and appetites, which also increase human immunity, resistance and the benefits of eating more. Scrambling it with a cow's belly, making the four-season bean more green, and a halogenated cow's belly that absorbs more aroma, not only makes you hungry, but the best partner in rice。
Recipe Recommendations
- beef belly silk
- green beans 1 small
- garlic 3 petals
- red pepper of 2
- soy sauce 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Four seasons of bean-scrambling
1
Prepare raw materials
2
Four season beans are put in the pot with water and some salt and oil
3
Until the four seasons of beans boiled to nine years of age and they were cut into small pieces
4
(b) Hot pots of cool oil, with garlic and peppers in them
5
When the fragrance blows, the oxen's belly goes in, and it's fried
6
It's not like it's the same thing that happens to me
7
I'm going to have a good four-season bean
8
Finally, a proper amount of salt can be added to the plate。
9
Here we go。Four seasons of bean-scrambling Make Tips
The salt and oil will keep the color of the beans in a four-season bean; the beans will not be cooked for poisoning, so they will be boiled until they are nine years old in order to reduce the length of the frying season; and 2. The oxen's belly is ready to be haled early and you can buy it for processing。