Red-Sniffed Green Parrot

The northern winter fields are dark and dry, so green leaves are particularly rare and popular. Red-Sniffed Green Parrot, that's a pretty name, not for me, because it's the name that many people call it. Spinach is the favorite green leaf in winter, mainly at affordable prices, and can cope with many cooking methods and occasions. Scrambled spinach, because the root of the spinach is red, with green leaves, and it's given the name of the "Red-Sniffed Parrot." It's a common dish from the North, so it's not worth recommending, but it's these regular dishes that warm and warm people from the North. Spinach is a small tree, which is usually planted on an outdoor field or in a wheat field, and is therefore much easier to eat than the big spinach, which is cooked with a root. Since spinach is grown outdoors and leaves are dirty, it is recommended to wash them with food, wash them with water, and wash them with water. For the sake of freshness, I put a little oil, garlic paste, red pepper in it, so that the red-mouthed, green-haired parrots are not green, and they taste a lot。

Recipe Recommendations

spinach appropriate amount
ginger appropriate amount
garlic appropriate amount
red pepper appropriate amount
vegetable oil appropriate amount
refined salt appropriate amount
oyster sauce appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Red-Sniffed Green Parrot

The spinach is washed with a root and the old yellow leaf is replaced with water。

Ginger-cheese, garlic shredded, red pretzel。

The oil is poured into the pot, and the oil is hot and put in gingers, garlic and peppers。

Inflow of appropriate fuel consumption。

Put it in spinach, quick fire。

When the spinach changes slightly, it is sufficient to bring in the right amount of fine salt, turn off the fire, and evenly fire。