I've got some bouquets
By VicentaLakin
Recipe Recommendations
- organic cauliflower 150g
- Black fungus soaked 35g
- color pepper 40g
- carrot 40g
- garlic 2 capsules
- green pepper one
- coriander 1 piece
- chives appropriate amount
- dried chili appropriate amount
- pepper 6 capsules
- oyster sauce 10g
- soy sauce 15g
- white vinegar 10g
- salt appropriate amount
- sugar 1g
- white pepper 0.5g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for I've got some bouquets
1
pelican 10g, raw 15g, white vinegar 10g, white pepper 0.5g evenly mixed。
2
The flowers are torn to pieces. Bubbles, peppers cut into little strips, carrots cut into elephants. Garlic slices, peppers cut off a non-standard block. Collaf, onions cut。
3
Cook a pot of water, drop a few drops of oil and add salt. The pot opens the bouquet and the mussels。
4
The vegetables that follow the water quickly pass cold water。
5
The frying pan is filled with a proper amount of oil (not too much) and a few fragrances and dry peppers (non-use), with carrots, peppers, peppers, peppers, garlic, and fire。
6
Inverted in fine juice, evenly mixed。
7
Pour the dishes and soup juice into the bouquet, and mix them evenly, adding salt and appropriate sugar。
8
Finally, put the cuisine and the onion section on it。
9
The fragrance of veggies or a light or heavy mouth should follow personal habits。