Mustard blue fertilized cow
By VicentaLakin
Mustard blue, a very high frequency vegetable found in herbs, has a long history of growing and is one of China's specialty vegetables. The mustard blues are soft, fresh, sweet, tasteful, fed with fertilized flowers and leaves, and there is a considerable amount of mineral, which is a more nutritious vegetable in the kale vegetables. Mustard blues, sexual sympathosis, which have the effect of hydrosis, detoxification, defusing the heat, excrement, clarity, etc. The mustard blue contains a unique bitter ingredient, the golden fertilizer, which inhibits overexcited body temperature centres and acts as a heat relief. It also contains a large amount of dietary fibre, which cleans the stomach. On the soft, flimsy mustard blues, with a soft, smooth, fat cow, the high-temperature steam locks in its own juice, making it a young, salty mustard, fat cow。
Recipe Recommendations
- Fat beef roll 400 grams
- Chinese kale 300 grams
- soy sauce 10 ml
- onion 2 length
- garlic the 3
- millet pepper appropriate amount
- salty and sweet
- steamed
- ten minutes
- ordinary
Steps for Mustard blue fertilized cow
1
Mustard blue wash, milliche, onion twirl, garlic graft。
2
Fong Tai cookers were moved to the 8th fire, water was added to the pot, the water was burned, half of the cooking oil was added, and mustard blue was released for one minute。
3
The mustard blues were ploughed on the plate and the fat cow rolls on it。
4
The square evaporation box selects the normal evaporation mode - 100°C-5 minutes, and places the mustard blue fertilized cow in the steam。
5
Fong Tai cookers were moved to the 8th fire, hot boilers were hot, and garlic paste was put into the incense。
6
The fragrance of garlic is evenly covered in the steamed mustard veal。
7
Steamed fish oil, salt, americium oil, and raw oil are mixed together, made into sauce to go to the vegetables, with onions and peppers on the table。