Great four-season beans
By VicentaLakin
It's an upgraded version of a blade bean, so it's called the best. It's not called a knife bean. It's called a different name
Recipe Recommendations
- green beans appropriate amount
- cashew appropriate amount
- meat floss appropriate amount
- minced garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Great four-season beans
1
After four seasons of soybeans, take off the tail and fold it in half
2
Let go of the water and burn it
3
Cold-water run-off and tart back up so the color can stay green
4
The boiler is boiled to half-heated and fried with cashew nuts and leached out of microfast
5
The other boiler was put in the garlic fragrance and the four seasoned beans were burned for a minute
6
It's just salt, wine, a little chicken
7
Put the four seasoned beans on the plate and spread the pine
8
And then you'll be able to spill cashew nuts。