♪ Snow veal and spring ♪
By VicentaLakin
In March, the wind and rain drove the spring to the top, and in the season it was a beautiful alias, the simplest with home-made snowbreeds, which was the most delicious of all, even for a meat-eating animal like his husband。
Recipe Recommendations
- potherb mustard 150g
- spring bamboo shoots 100g
- garlic leaf appropriate amount
- ginger appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for ♪ Snow veal and spring ♪
1
Springs go to clothes, wash
2
Slice
3
It's boiling water in the pot
4
Pick up the asphalt
5
Clean up the cold water with the twig
6
I'm going to cut the twirl to the last
7
I'll have the hot hot pepper cut off
8
I'll have the ginger cut to the end
9
I'll cut the garlic leaves for the rest
10
Snow dish wash, immersed in water 3-4 hours to remove some salt
11
Scratch the snow
12
We'll use both hands to dry the water
13
No oil in the pot, no snow in the pan
14
When the sashimi is 70-80, put it on the side of the pot and put it in the pot
15
It smells like ginger and spicy chili
16
Falling into a good sting, flipping all the material for about three minutes
17
With appropriate water
18
A little sugar
19
With a little shrimpseed sauce, if there's nothing to smoke
20
♪ Join the cut garlic leaves ♪♪ Snow veal and spring ♪ Make Tips
1. Pickled mustard greens are salty, so be sure to taste them before adding salt.
2. You can add MSG or chicken bouillon if you like, but I thought the natural flavor was savory enough so I didn't add any.
3. Blanching spring bamboo shoots can remove the astringent taste.