Xianxie
By VicentaLakin
It's only for the Spring Festival, and it's actually the time of spring, and it's not coming up until now, mainly because the working women are busy and well, and now the school is on vacation, and it's a little better, and it's a little easier to sort out some inventory! They're all vegetarians, and they're a lot of varieties, because they're mostly self-screwed in the course of the year, and the big fish eats too much meat in the year, but they're the most handy, clean and shaven, and they're ready for it every summer, and they're out in the open, and they're all dry until the end of the year, with their parents' lentils drying up, and their own pickles, and soybeans, and two words, "It's good."
Recipe Recommendations
- dried purslane 1 handful
- Dried lentils 1 handful
- cress 1 bundle
- hairy taro 10 rats
- tofu 1 block
- fragrant dried 5 pieces
- thick louver 2 bunk
- winter bamboo shoots 2 only
- sauerkraut 1 Pack
- black fungus appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Xianxie
1
Prepare the ingredients.
2
All the dry stuff's coming up early。
3
Other raw materials are washed clean。
4
Winter is burning in the boiler。
5
Hot pots of cool oil
6
Add the raw materials other than the plume to a little fried。
7
I'm gonna burn the water with a proper amount, and I'm gonna fry it for about 20 minutes。
8
With celery, salt, fine-sweeted and burning。
9
It's ready to eat。
10
It's ready to eat。