The greens, the wood
By VicentaLakin
In spring, it is necessary to eat more vegetables for the good of health and sustenance. Shanghai Blue is the representative of green vegetables. The combination of mussels, which have the effect of detoxification, is certainly a good meal on the table in the spring。
Recipe Recommendations
- Shanghai green 200 grams
- water fungus 50 grams
- edible oil 1 scoop
- edible salt half a spoonful
- onion appropriate amount
- soy sauce 1 scoop
- chicken essence 1/4 spoon
- Jiang appropriate amount
- minced garlic appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for The greens, the wood
1
Get ready to go to Shanghai and tear up the vegetable gang and clean the root sand。
2
Get ready for early lumber。
3
Get ready for garlic。
4
The purified Shanghai blues are burned in the boiling pot to remove folic acid so that they can taste as quickly as possible in the course of the frying process (because of the small size of Shanghai, I have no cut)。
5
Pick up the boiler。
6
Pour it in the ginger paste。
7
It's hot in Shanghai。
8
Falling into the wood。
9
Put it in salt, soy sauce, pelican oil and odor。
10
Quick fire after fire。
11
The finished chart。