It's white
By VicentaLakin
As the softest “sisters” in Gangnam's “Face of Water” (the “Face of Water” is: white, lichen, pelicans, sauerkrauts, aunts, sauerkrauts, veggies and sorghums), the good taste of white is a great test of cooking. With a sense of acceptance, he's making it white today, and in summer, he tastes it。
Recipe Recommendations
- Zizania 1 piece
- carrots 1 piece
- Flammulina velutipes appropriate amount
- black fungus appropriate amount
- green pepper one
- red pepper one
- salt 5 grams
- soy sauce 15ML
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for It's white
1
Carrots cut into silk when they went to the skin, and peppers washed up and they cut into silk2
After an hour with a cold water bubble, the mussels wash their surface impurities and remove their roots and become silk reserves3
Slice in the white, and when the golden mushrooms are washed, cut in three pieces4
Put a small amount of oil in the pot, and when it's 70% hot, the carrots turn to the color, and they fall into the white silk. even5
I'll put it in Moose, Paprikas, golden mushrooms for five minutes6
Just a spoonful of raw and a third of saltIt's white Make Tips
1. Molybdenum will not be able to use hot water with cold water, because it will be elastic and soft with cold water. 2. Carrots will be fired first, as this will release more of the fat soluble vitamins。