Scrambling
By VicentaLakin
Spring spring is a perennial green herb plant that eats in part a seed, tender, short-sized or whip. In China, bamboo is of many types, adaptable and widely distributed. Underground tubers of scattered bamboo species, such as mackerel and early bamboo, enter deeper into the soil, with bamboo whips and sprouts protected by the soil layer, and are not vulnerable to freezing during winter, mainly during spring. A year and a half, but only spring and winter. After spring, he stepped on the digs and was dubbed "Court King" for his fat, white and fresh flesh and delicious mouth. When cooking, whether it's cold, fried or soup, it's fresh and it's one of the favorites。
Recipe Recommendations
- spring bamboo shoots appropriate amount
- broth a bowl
- Jiang appropriate amount
- dried chili a
- garlic leaves appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambling
1
Get ready for spring。
2
Take off the skin, cut into thin pieces。
3
A boiler of water, when it's running, and a minute of sprouts in the spring。
4
Over cold water, dry water。
5
Dry peppers cut into little circles, garlic leaves cut into little pieces, ginger cut into silk。
6
The boiler is hot, it is not oily, it's watered down with chips, peppers, ginger dry。
7
Scratch it around, fuel it hot。
8
It's even to soft。
9
Join the soup, the fire boils, the fire boils for a few minutes。
10
Salting, chickens, platinum oil, peppers, and finally, garlic leaves to fry out。
11
Pick up the pan。