Chicken-stealing vegetables
By VicentaLakin
Olives are the fragrance of the Guangdong Tide, which tastes like olive glycol and is made of mustard leaves. The production process of olive vegetables dates back to the Song Ming era and is also the fruit of carelessness. After the typhoons, the olives fell in the olive grove, and a woman who wouldn't let her rot in the ground picked up a basket to cook. The woman took out the bottom of the pickle and washed it to shreds, and put it in a hot iron with olive flowers. She simply intended to use the waste for later consumption. I didn't want a miracle to happen, and the olives were born. Taste the fragrance, fragrance, chewing, gnawing, and not a fragrance of the fragrance of the pedestals, which help digest and promote appetite。
Recipe Recommendations
- olive vegetable 3-4 tablespoons
- soy sauce 2 tablespoons
- cooking wine 1 tablespoon
- chicken wings 6-8 a
- Taro
- red pepper 1-2 a
- sugar 1 tablespoon
- ginger slices 4-5 sheet
- corn
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Chicken-stealing vegetables

1
After cleaning the wings, the kitchen paper towels were used to dry the moisture, the corn slices were cut, and the taro peeled and sliced small pieces。
2
The chicken wings cut small portions, with soy sauce, wine, sugar, onions, ginger pickles for more than an hour, and two-thirds of the pickles for corn and tara。
3
I'll put the salted wings at the bottom of the vessel, and I'll leave the salted wings of soup. Paprika slices on chicken wings。
4
Plate the pickled corn and tara on the wings of the chicken, spread the remaining one third on the surface, pour into the pickled wings of the chicken, and spread a few onions on the steamer。
5
The square evaporation box selects the normal vapour mode, which is 30 minutes of evaporation at 100°C。