Wood and mustard blue
By VicentaLakin
There are two types of mustard blue, one of the smaller ones, which is called mustard blue, which is really young, with a little wooden ears and thin meat, and fast hands and good。
Recipe Recommendations
- Chinese kale bamboo shoots 300g
- fungus 50g
- lean meat 50g
- oil 10ml
- salt 5g
- soy sauce 5ml
- chicken essence 5g
- garlic 5g
Steps for Wood and mustard blue
1
I'm so clean
2
The mustard blues are washed and cut in the middle
3
Skinny slice
4
The hot oil in the pot and the garlic
5
Put the thin meat in the fire
6
A little salt when the skin changes
7
Put the ear in the fire
8
Put the mustard blue in the pot
9
When the mustard blues are cut to the end of life, the proper amount of chicken is added
10
Add adequate salt
11
I'll just take the right amount of waterWood and mustard blue Make Tips
The mustard blues are much too young to fire too long, so they're ripe for change, too long they're not good, and nutrition is lost。