A salad with fragrance
By VicentaLakin
This salad, unlike the traditional cold salad, is a hot salad, which has been slightly treated with the two-sort staple foods, which have removed the cold while retaining nutrients and a sense of softness, a salad suitable for winter。
Recipe Recommendations
- corm-shaped fennel 300 grams
- Magnolia japonica 300 grams
- pine nuts 50 grams
- butter appropriate amount
- honey appropriate amount
- fruit vinegar appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- dill appropriate amount
Steps for A salad with fragrance
1
On the left, it's also called the Florentine, unlike our Chinese fragrance, which eats the roots, the taste of which is light and not snorting, and which is common in Europe. Orchids, also called daisies, are a European-specific vegetable that tastes bitterly, has a bitter scent and is prone to loss of nutrients, so it is often made of salad。
2
The top leaves of the plume are removed from the pretense of the final course, and the roots below are cut into a slightly wider strip. The jade leaves are split and cut in slightly broad stripes。
3
Oil in the pot, pine beams, little fire, baking to a micro-coated yellow, and a spare。
4
Put butter in the pot。
5
Put a little bit of honey in the spicy root, and fry to the aroma transparent。
6
Add salt and black pepper, and then make a spare。
7
If you don't wash the pot, then put it in jade, little fire, a little frying, and go to jade, a little softer, and get out。
8
The processed yarns and aroma are put in a big bowl, with salt and vinegar again。
9
Taste nice salad in the plate。
10
Sprinkled pine beams, radish and fragrance leaves, done