Rainbow vegetable packs
By VicentaLakin
In the spring, when children grow up, they eat vegetables and grow up. But a lot of kids don't really like to eat, so I'll use a few vegetables. A little round, a half-transparent twirl, about the color, and a few extras for the non-eating kids
Recipe Recommendations
- carrots half a
- black fungus 8 flowers
- bean sprouts half a catty
- spinach half a catty
- sweet corn half a
- wonton skin
- June Fresh Light Salt Oyster Soy Sauce 1 scoop
- Flavor Delta's best oyster sauce 1/2 scoop
- salt 1/4 spoon
Steps for Rainbow vegetable packs
1
All vegetables are purified, maize is peeled, carrots are peeled, black-eared hair is bubbled, laced, spinach cut。
2
The pot was filled with appropriate quantities of water, and when the water opened, it was burned with black wood and corn for one minute, and then with carrots and spinach for one minute。
3
The boiler boils, and the bean sprouts turn soft。
4
Put it in other vegetables, add soy sauce, beryllium oil and salt, evenly boiled and made pots。
5
Pack the cooked foods with skin and put it in the steam pan。
6
Once out of the pot, a thin oil coating of the skin prevents the skin from getting hard。