Monga
By VicentaLakin
It is a simple vegetable practice, almost the burning of cuisine, burning the food in boiling water, and then using an oak oil or fresh sauce. This applies to a wide range of vegetables, such as lettuce, barley, Cantonese heart, autumn, etc. All I do today is platinum curry, and I've learned a lot. It's very simple for people who don't know how to cook。
Recipe Recommendations
- Emperor dish 1 kg
- garlic 4-merous
- salt appropriate amount
- oyster sauce 2 tablespoons
- soy sauce 2 tablespoons
- edible oil appropriate amount
- salty and fresh
- blanch
- ten minutes
- simple
Steps for Monga
1
Take the Emperor's food off the leaves, break down the hard rod below and wash it clean。
2
Garlic chops。
3
Make the sauce first. Two spoons of platinum oil, two spoons of raw, half a spoon of salt, double the amount of water, so that it can be even。
4
Burn a pot of hot water, and when the water turns, add a spoonful of oil, half a spoon of salt, and mix。
5
Put the Emperor's food in the pot and burn it all soft. More water, less water。
6
Pick up hot vegetables and leaze off extra water。
7
It's hot, it pours into the right amount of oil, it's less than the usual cooking oil, it's enough for garlic. Don't be too big for a fire. Just a little fire。
8
Garlic is made of gold, poured into the sauce, boiled to boil, boiled for two or three minutes, then shut the fire。
9
Put the burnt juice in the plate and you can eat it with a little bit of it。Monga Make Tips
One, don't pick the old ones. The poles are soft, they'll break. If it's too long, it's better to fold two. As in the case of the Emperor's cuisine and alpine, some people don't like it. Scrambling in the water, twitching, simple and off the scent. If you don't like garlic, it'll be easier if you boil or smoke. 3. Vegetables are watered with refuelling and salt that preserves the colour and taste of vegetables and reduces vitamin loss。