Carte blanche
By VicentaLakin
Recipe Recommendations
- cabbage 200g
- carrots 20g
- cuttlefish 100g
- soy sauce 1 teaspoon
- sesame oil 1 teaspoon
- garlic 1/2 flap
- pepper 1 teaspoon
- salt a little
- cooking wine 1 teaspoon
Steps for Carte blanche
1
Cabbage, carrots, twirl。
2
Put a little salt on it and squeeze out the water。
3
The ink is cut into small pieces, riped with a little salt and a little spoonful of wine。
4
To the cabbage carrots, the sauce is even。