White mustard blue
By VicentaLakin
The mustard mosses and the green leaves are of tender quality, fresh and smooth, unhard and unsustainable, and can be roasted, souped and mixed。
Recipe Recommendations
- Chinese kale 500G
- onion a
- red pepper a
- garlic 4-merous
- salt appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- light
- quick-boiled
- ten minutes
- simple
Steps for White mustard blue
1
Mustard blue clean。
2
Remove the old leaves and those with spots and cut them off with a razor。
3
The water is released into the pot for two minutes, with salt and cooking oil to make the leaves greener。
4
It's good to get out。
5
Pick up the kettle, and the fragrance。
6
Add a little fresh water, a proper amount of salt, raw smoke, ointment and sugar, and then turn it into sauce。
7
Put the boiled sauce evenly on the mustard blues, with onions and peppers on it. It's better if the garlic paste is fried with oil, and it's better to skip this step, so that it can be watered with raw or steamed fish oil, onions and hot oil。
8
Mustard blue and white is very soft and delicious。