♪ Steam the beans ♪
By VicentaLakin
THE FOUR SEASONS OF BEANS ARE RICH IN FOLIC ACID AND VITAMIN B6, AND ARE FERTILIZED, LIGHT, SPLEEN-WEED, MODULATED AND DIRTY, AND BETTER ABLE TO COOL THE SUMMER WATER AND SWOLLEN, WHICH IS THE NECESSARY VEGETABLE FOR THE AUTUMN。
Recipe Recommendations
- green beans appropriate amount
- rice a
- octagonal of 2
- scallion a little
- garlic a little
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for ♪ Steam the beans ♪
1
Four seasons of bean wash, two horns and sides, long and long
2
The rice smells in the iron pot
3
I'll break the well-made rice. If there's a cuisine in there, use the cuisine
4
We'll get oil, we'll light up the soybeans Hong
5
When the bean skin is wrinkled in four seasons, the garlic and eight horns and the soy sauce is to be poured in by the pot
6
Add to the tattered rice and the proper amount of salt to fry
7
Put the steam pan on the plate and it'll be 30 minutes