White mustard blue

By VicentaLakin

White mustard blue
A DISH SUITABLE FOR SUMMER FOOD -- MUSTARD BLUE -- IS A BLEND. MUSTARD BLUES HAVE HIGH LEVELS OF CARROTS, VITAMIN C AND RICH SULFUR GLUCOSE. ITS DEGRADATION PRODUCT, KNOWN AS RADISH SULFUR, IS THE STRONGEST CANCER-RESISTANT INGREDIENT IN THE VEGETABLES FOUND SO FAR, OFTEN EATING CHOLESTEROL, SOFTENING BLOOD VESSELS AND PREVENTING HEART DISEASE. ALSO, FROM THE CHINESE MEDICAL POINT OF VIEW, MUSTARD BLUES TASTED LIKE GIN AND SEX SENSIBILITY, WHICH FAVOURS HYDROSIS AND DETOXIFICATION。

Recipe Recommendations

  • Chinese kale
  • red pepper appropriate amount
  • yellow pepper appropriate amount
  • salt a little
  • steamed fish oyster sauce appropriate amount

Steps for White mustard blue

  • Make White mustard blue step 0
    1
    Preparation of raw materials
  • Make White mustard blue step 1
    2
    Skinning mustard blue
  • Make White mustard blue step 2
    3
    (a) Details
  • Make White mustard blue step 3
    4
    And the water in the pot shall be boiled open, and a little salt and oil shall be poured into it, like mustard blue, and gushing water
  • Make White mustard blue step 4
    5
    A mustard blue with good water is extracted and quickly released into the iced water
  • Make White mustard blue step 5
    6
    I'll just put the steam fish oil in the plate

    • White mustard blue Make Tips

    1. Add extra salt when blanching the Chinese kale to give it a base flavor. 2. Placing it in iced water is to make the Chinese kale crispier.

    Recipe Categories

    Recipe recommendation