Qingkou opens its screen to welcome the spring
By GwenJast
New Year's recipes always want to have new meanings. I like to eat green mouth. I have once made black pepper and green mouth. Today, I also make the same taste. It's just that the plate is more beautiful and has a more festive atmosphere. New Year, of course, it is to open arms to welcome the arrival of spring. Today's "fresh green mouth opens the screen to welcome the beginning of the New Year" means that we are ready--full of passion...
Recipe Recommendations
- qingkou a pack
- color pepper appropriate amount
- douchi appropriate amount
- garlic rice appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- wine appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Qingkou opens its screen to welcome the spring
1
1) Wash the purchased mussels after thawing them.
2
Wash the prepared colored peppers with a little.
3
Prepare tempeh and soak it in water.
4
Chop the colored peppers.
5
Also chop the garlic and ginger.
6
Prepare yellow-heart sweet potatoes and use them to make peacock heads.
7
Prepare cucumbers for decoration.
8
Prepare a small carving knife.
9
Slice the cucumber, then set the carved peacock head and sliced cucumber on a plate for later use.
10
Heat water in a frying pan, add ginger slices, salt, and wine to boil, then add green mouth to boil. (The Qingkou is already cooked, but in order to eat it more safely, it is best to cook it again)
11
Place the cooked mussels on the prepared decorative plate.
12
Pick up another frying pan, add oil and saute the garlic, ginger, and fermented bean until fragrant, then add chopped colorful peppers, add a little salt and chicken essence, stir fry quickly, and serve on a plate.
13
Spoon the stir-fried ingredients onto the green mouth with a small spoon, and serve. A delicious, beautiful green mouth can be served on the table, it is best to eat it while it is hot.