Suzi leaves
By VicentaLakin
I love the smell of Suzi leaves, and I ordered it at the hotel. It's a season of soot leaves, which were picked by themselves at the farm yard, and the first time the succulent family tasted this special dish。
Recipe Recommendations
- su ziye appropriate amount
- grated ginger appropriate amount
- garlic appropriate amount
- refined salt appropriate amount
- oyster sauce appropriate amount
- Fine chili powder appropriate amount
- salty and fresh
- pickled
- an hour
- ordinary
Steps for Suzi leaves
1
It's a succulent leaf that is sorted by the size of the leaf。
2
Let's dry up the sow leaves。
3
Dry the water for pickles。
4
First, the rice powder is added to the appropriate amount of water and equilibria。
5
A small fire pours into the pot, and it's not too thin for transparency。
6
It's got garlic, ginger, paprika, pelican oil and salt and salt。
7
Add a flat mix of rice paste。
8
The succulent leaves (with purple red on their backs) are repeatedly covered in the dust。
9
First, the bottom of the basin will be splattered into a fine salt layer, then 8 to 10 pieces of succulent leaves will be put in a round circle (a basket of chopsticks will be convenient to eat, and more succulent leaves will be served in the middle)。
10
And a little bit of a green soy leaves。
11
All suco leaves can be eaten in a week after the rembrandt is frozen in the fridge。
12
"It's delicious." Suzi leaves are beautiful in colour, they smell sour, they taste better than cabbage。