It's fresh and fresh
By VicentaLakin
Now we're used to heavy foods, and our tongues are getting heavier, but sometimes the real taste is the taste of food, so in the course of the year there's the taste of big fish, and some simple white scalding can preserve and liner food itself. Today's three-colored vegetables, with soy sauce only, light salt and light food, can ease the burden on the stomach and supplement the dietary fibre we need every day。
Recipe Recommendations
- Flammulina velutipes 150g
- carrots 100g
- crowndaisy chrysanthemum 100g
- chia seeds 2g
- Chia seed oil 10ml
- light
- quick-boiled
- ten minutes
- simple
Steps for It's fresh and fresh
1
Preparation of food: carrots to wash and lace, and tremors to spare leaves。
2
Boil in the pot。
3
I'll put the carrots on for two minutes。
4
I'll put it in an artery tube and burn it for two minutes。
5
The fire was shut down five minutes after it was finally burned。
6
Put all the food in the plate and pour it in June with a fresh 10 grams of light salt-grade juice sauce。
7
about 30ml of soy sauce。
8
inflow of 10mlchiaseed oil。
9
Finally, some Zia seed drops。It's fresh and fresh Make Tips
The Qiaseed oil is not available and can be replaced with soyseed oil, or soy oil, or olive oil, and is not of any taste. Zia seeds, which are spotted, are not available, and may be sesame or not。