Carrots and gravy
By VicentaLakin
Keep eating radish. In addition to the nutritional value of radish, the radish contains a wealth of pheasant. Plumbs change color as soon as they heat up, not only to lose their effect, but also to reduce their face value, so the best way to eat is to eat them alive。
Recipe Recommendations
- Colorful radish appropriate amount
- Fresh scallop meat 120g
- Flammulina velutipes 100g
- carrots Xiao Xu
- spinach few
- edible salt 1g
- chicken essence Xiao Xu
- sesame oil Xiao Xu
- white vinegar 3g
- salty and fresh
- mix
- ten minutes
- simple
Steps for Carrots and gravy
1
White radish Chess。
2
The salt。
3
Blend。
4
Scrambling of spinach and golden mushrooms。
5
Cut a little carrot in。
6
Cook for two minutes。
7
Pull out cold water。
8
Dry water in radish。
9
The water of the veggies goes straight to the beaks。
10
Cook it and put it in vegetables。
11
Rice eats salt and chicken and perfume。
12
Let the vinegar go。
13
Blend。
14
Load it up, clean it up。
15
The finished product。