Cream beans
By VicentaLakin
Celery leaves are usually not thrown away at the rice house, and the special smell of celery is delicious when the water is used to fry eggs or make cookies. And sometimes it's cool, and today this celery beans is a way to eat, and you can try it. It's delicious. After breakfast, Daddy Mi asked me, "What kind of dish is this? It's delicious." Oh, actually didn't eat it out. The nutritional value of soybeans needs no more to be said. My family often eats soybeans as food, and of course eats in many ways, but more often when mixed. Operation is simple。
Recipe Recommendations
- celery leaves appropriate amount
- soybean appropriate amount
- wolfberry appropriate amount
- onion ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper oil appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Cream beans
1
Material maps. Soybeans need early bubble hair。
2
The soybeans are boiled, and the soybeans are usually cooked down there, with a hot cologne of steamed sausages and eggs, and in any case the energy is used rationally。
3
Another pot, with salt and salad oil when the water rises, is decentralized to wash clean celery leaves。
4
Cook it and get cold。
5
Take a little bowl, and a spoonful of raw perfume, a few drops of pepper oil, a proper amount of salt and a little sugar, and cut the onions evenly。
6
The celery leaves squeezed into the water and made the soybeans。
7
Nail the bowl, pour the juice。
8
Just mix it evenly。
9
Disk on the table。Cream beans Make Tips
Mama originally planned to make a vegetable tower, but didn't have a suitable mold. She tried using a blender cup, but it didn't work, so she finally just plated it directly. Food often looks incredibly simple, but actually executing the process isn't as easy as it looks. When blanching vegetables, you need to master the doneness while also trying to preserve the color. Use plenty of water, and adding a little salad oil helps keep the color well. Also, try not to cover the pot while blanching; some vegetables just need a quick dip, while others need a rolling boil. Adjust according to your experience and personal taste.