♪ Taste bouquet ♪
By VicentaLakin
Quite straight, 30 to 50 centimetres tall, long ellipses of leaves, irregular plume, dark green leaves, crwishing leaves, more hairy leaves, 50 to 150 days long and 200 to 350 grams single. The leaves are thicker, winterier, late gravitating, of good quality, with few insects and no harmful vegetables. The moss, which is one of our coastal areas, is a kind of time-based dish that we sows at the end of winter, at spring festivals, and we are known as "old white," and it is not clear why it exists, but it is also very suitable for spring, and it has the effect of accelerant and pulmonary abdomen. Our most common local practice is that stew, hot sauce or buns are delicious。
Recipe Recommendations
- moss appropriate amount
- vermicelli appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- pork belly appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for ♪ Taste bouquet ♪
1
Taste
2
Powder, flower meat
3
Onions, ginger, garlic, pepper
4
Powder bubbles with warm water
5
Onions, ginger, garlic, pepper改刀备用；
6
- A spare slice of meat
7
And the boiler boiled
8
将Taste入水中焯烫；
9
It's hot and cold
10
将过凉的Taste挤干水份，切成段状备用；
11
(b) Oil in the pot, with bouquets of fragrance and little fire
12
再放入Onions, ginger, garlic, pepper末炒香；
13
I'll pour it in
14
Rapid pouring into open water
15
Powder in the pot, and a little roast
16
最后将Taste放入锅中，小火炖5分钟，
17
Just add salt to it。♪ Taste bouquet ♪ Make Tips
1. The seaweed needs to be blanched, as this removes the bitterness; 2. It is best to add the seaweed to the stew to keep it green and maintain its appearance.