Japanese soybean carrots

By VicentaLakin

Japanese soybean carrots
Sheep herbs, an algae plant, alias antlers, sea sprouts, goat tits, sea barley, etc. As documented in the Sorbs, amphibious herbs have the effect of reducing blood resins, fighting blood clots and eliminating brain fatigue, promoting child development, increasing body immunity and slowing ageing. Japan calls it “long-lived vegetables”, which are imported from our country in large quantities every year。

Recipe Recommendations

  • Dried Sargassum fusiforme 13g
  • carrots 1
  • soybean a small handful
  • soy sauce 2 tablespoons
  • cooking wine 2 tablespoons
  • ginger appropriate amount
  • water appropriate amount
  • oil 1 scoop

Steps for Japanese soybean carrots

  • 1
    Let's have a taste of this
  • 2
    Bean bubbles early, cooked. It's okay to cook a little bit more, if you like to suffocate
  • 3
    Carrot Chase
  • 4
    Get all the ingredients ready
  • 5
    And a spoonful of salad oil to burn
  • 6
    Join the soybeans and the amphibious
  • 7
    Add soy sauce, wine and proper water, little fire to boil in. You can add sugar and odour to your taste. I didn't add。
  • 8
    It's done. It's cool

    • Japanese soybean carrots Make Tips

    I used to make some in the freezer. Make sure you eat it as soon as possible and use clean, water-free chopsticks to avoid contamination when it is taken in the refrigerator。

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