Creaming
By VicentaLakin
The gravy is the moss, the moss that grows during the flowering season, which is part of the diet. The cabbage is one of my favorites in all the green leaves. The heart can be burned, cooked, soup made, or culinary and hot. It's very young, it's soft, it's not expensive, it's a vegetable that we all love in the South。
Recipe Recommendations
- garlic
- quick-boiled
- three-quarters of an hour
- simple
Steps for Creaming
1
The heart cuts off the old part, washes it in the basin, puts it in the proper amount of salt, pours it into the water for half an hour to an hour, soaks it cleans it up and the asphalt is ready for use。
2
Garlic is washed to the end of the skin, and rice is washed to the end of the plate。
3
A large bowl of water is burned in the pot, a spoon of salt, a spoon of oil for consumption, and a little evenly mixed with sugar。
4
The heart of the immersion is burned for a minute。
5
A large bowl of water is dryed in advance, the heart of the vegetable is dried out, and it is too cold in the cold, so the heart of the vegetable is not only fresh, but also green and yellow。
6
Put a cold heart in the plate。
7
Don't pour too much, don't pour too much, don't do too little, don't do it yourself。
8
Put garlic and pepper in the middle of the heart。
9
The boiler is used to heat up to 90 per cent of the calorie oil, so that the hot oil is put on garlic and peppers, so that the smell can be smouldered and the rest of the oil can be poured into the leaves and vegetables。
10
You're not only good, you're very nutritious
11
Figure II
12
Figure IIICreaming Make Tips
1 The vegetable heart is immersed in salt water for half an hour to one hour and can remove vegetable and pesticide residues. 2. The burning of water is open to a spoon of salt, a spoon of oil and a little bit of sugar, which makes the heart greener. The cuisine is better than the cold water in order to keep the cuisine clean, and the colour is still yellow. Four. A baby who likes to be light can have no spicy rice。