Celery and veal
By VicentaLakin
Squeeze is a good thing. It's either porridge or culinary. In order to simplify the operation, to be efficient, to do as much as you can, to do well。
Recipe Recommendations
- Jing Rou 100 grams
- mustard 50 grams
- Xiaohong cabbage pepper in 1
- small yellow pepper in 1
- Xiqinyue 150 grams
- garlic 2 cloves
- soy sauce 1 tablespoon
- white sugar 1/3 teaspoon
- cooking wine 1 tablespoon
- corn starch 1 tsp
- vegetable oil 1 tablespoon
- refined salt 1/3 teaspoon
- pepper 1/4 teaspoon
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Celery and veal
1
(b) Piggy slits into the bowl, with a large spoon, a small one-third spoon of sugar, a large spoon of wine, a small spoon of corn starch, pacing, a large spoon of water, a large spoon of water, and a large spoon of vegetable oil to be absorbed, and to continue to poaching, changing the peppers and celery into blades, and scraping the garlic
2
(a) A fire, a boiler heated into the bottom oil, pouring into the raisins, and firing until the age of eight or nine, to the side
3
Join the gravy, and when the scent is blown, it's empty
4
It's about a spoonful of vegetable oil. Burn it
5
(a) Pile of pepper and celery and a third of the salt, a second of the sugar spoon, a quarter of the pepper and a little bit of the frying
6
Scrambling with veggies and gravy, pouring wine on the side of the pot, giving it a few strokes. Come on, Enjoy!Celery and veal Make Tips
The wine is in the pot, and the heat in the pot saves the gas。