The mustard blue
By VicentaLakin
CARROTIN IN MUSTARD BLUE, WITH A HIGH VITAMIN C CONTENT AND A HIGH AMOUNT OF PLASTERING, MAINTAINS ITS BRILLIANCE, COLOUR AND TASTE CHARACTERISTICS. FROM A CHINESE MEDICAL POINT OF VIEW, MUSTARD RADISH, SEXUAL STUPOR, WHICH FAVOURS HYDROSIS AND DETOXIFICATION。
Recipe Recommendations
- Chinese kale 1 bundle
- oyster sauce appropriate amount
- sesame oil appropriate amount
- chili appropriate amount
- minced garlic appropriate amount
- balsamic vinegar appropriate amount
- chicken essence a little
- soy sauce appropriate amount
- bitter chrysanthemum appropriate amount
- salt a little
- edible oil a little
- salty and fresh
- mix
- ten minutes
- senior
Steps for The mustard blue
1
Mustard blues are washed repeatedly, cut from the root with a knife and taste easily。
2
A proper amount of water is to be boiled in the pot and a suitable quantity of salt is to be added to the cooking oil to make the vegetables green。
3
Good mustard blue flushed with cold water a few times and took the water。
4
Clean up the chrysanthemum and take it to the water。
5
First, mustard blues are mixed with perfume, vinegar and chicken。
6
Finally, we can put garlic paste, pelican oil, pepper sauce on the mustard blue, and the papistons can be eaten at the same time. It's a green, clean mouth。