I'll water it up
By VicentaLakin
Shanghai's blue and white. It smells sweet. This is my little impression of Shanghai Blue. Family members like green leaves, usually burning green leaves and soup, cooking directly with water, which is more delicious. I'm afraid I'm going to get overfired, and I feel like I'm going to be able to make a pot before it's ready. Today's Shanghai Blue is a little fried sauce. It's so soft and sour
Recipe Recommendations
- Shanghai green Sanke
- ginger a little
- pepper a little
- salt a little
- chicken essence a little
Steps for I'll water it up
1
Shanghai was stripped and washed and saline water was used for a few minutes
2
It will wash the water from Shanghai
3
Get the starch ready for use
4
Ginger slices, a little pepper. Press the pepper with a knife
5
You put oil in the pot, you put it in the ginger peppers
6
Put a little salt on top of it. Don't start too much fire
7
The food is just a little chubby, and then it pours in for five seconds
8
Pour the well-prepared starch into the rest of the soup in the pot
9
I'll just have the tumbled soup on Shanghai
10
The soft and soft Shanghai blue is readyI'll water it up Make Tips
The thickened Shanghai green soup and vegetables are blended, delicious, soft and refreshing. Although it is not a delicacy, it is definitely delicious
Some people ask about water starch, which means putting two spoonfuls of starch in a small bowl, adding a little water and stirring well; you don't have to buy water starch specifically.
Some people ask about water starch, which means putting two spoonfuls of starch in a small bowl, adding a little water and stirring well; you don't have to buy water starch specifically.