Cream and gravy
By VicentaLakin
After springtime weather warms, when the spring wind blows, everything recovers, the willows and the fragrances begin to germinate, and the season of eating a variety of wild vegetables begins. All kinds of wild vegetables that used to fill with hunger are now the best food on the table. There's a vegetable called Greysweed that tastes nice and smooth in spring. The grey gravy, also known as the gray gravy, grows in the wilderness of the fields or on the slopes of the trenches, and is a rare wild plant. The green leaves of Grey Cream are covered with small particles of silver gray, which can be seen with their hands and brightly glitter powder, which is called Grey Cream. The seedlings of the grey cabbage and the leaves are available for consumption, and the first spring season is the best. It is more common to mix, make or cook after draught, and to make dumplings and veggies, as well as to make the best gravy or sausages. The trophic value of grey lined vegetables is particularly high and contains a variety of nutrients, such as proteins, sugar and minerals, which are useful to humans. They also have thermal and detoxification effects. So let's see what we do with this
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cream and gravy
1
First of all, we have to be ready to make all the food we need: Some of the green leaves of the grey cabbage were picked, immersed in the basin for a few minutes with fresh water and salt, and then washed with fresh water. A proper amount of water is added to the pot to burn the fire, and when the water boils, the gravy is put in the open water for a little bit, and then it is taken out for leaching. And we'll have a fat piece of meat, two little onions, a ginger and two dry peppers。
2
Cleaned and dried with warm water, and sliced on the board into a thin, even piece of meat. Then cut the onions into onions, ginger into ginger and chili into chili rings。
3
the pan is so hot that it's burned in the palm that it pours into peanut oil 10 ml, it's so hot that it's hot that it's hot, it's so hot that it's fried to the oil, and when the fat part becomes transparent, the onion flowers, ginger and chili rings go up, and the wine goes down 10 ml. the purpose of the gravy is to extract the fat part of the gravy, so that the food will taste better。
4
creams continue to boil, so that they absorb the fat of the meat. the salt is then transferred to 1g, so that the sauce will be evenly smoothed。
5
A salty, delicious gray gravy is ready. Because the meat itself tastes salty, because the gray gravy absorbs the fat of the meat in the course of the frying, and it also absorbs a little salty, so a little salty can be put down。Cream and gravy Make Tips
1. Grey-gray is a light-sensored plant containing an oscillating substance, which is acute light allergies after over-eating or after exposure, and which can cause skin red and irritation after intense sunlight. It is therefore not advisable to eat too much of the grey gravy at a time, or to avoid sunlight, and it is better not to eat gray gravy for those with an allergy history of food. The grey gravy that is extracted is to be immersed with salt water for a period of time in the basin, so as to dilute the pesticide residues of the grey gravy. Then we shall boil a pot of water, and we shall burn it in the boiling water, and then we shall immerse it in the water, so that the light-sensitive content of the graze itself will be minimized and the food will be safer. These preparatory steps are essential before the grey cabbage is made into any dish. In addition to cooking, gravy is also a delicious practice, with a lot of garlic paste, fragrance, raw oil, salt and so on。