Chinese Food
Stir fried bean skin with spring chives
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Spring leeks are the best in the four seasons of the year, especially the first leeks in early spring and March. They are green in color, tender in stem and leaf, and have the best aroma and taste. They are called the first dish in March . The ancients described the beauty of spring leeks as early leeks in early spring, late woad in late autumn, and green leeks in spring and fragrant rice flowers in ten li. It is enough to prove that spring is the season for eating leeks. The quality of early spring leeks is the best. Kwai Chi is also cooking today.
Cooking ingredients
Cooking Steps
Step1:Dried tofu ski
Step2:Open with water, cut into small pieces, cut into sections with lee
Step3:Start the pot and burn oil. Stir fry the hot peppe
Step4:Next leek. Stir fry twic
Step5:Bean skin, salt and monosodium glutamat
Step6:Kwai, quick food. Spring fresh leek. A kind of Beancurd skin and tendons. Serve foo
Cooking tips:It's ok if it's cooked. Don't fry it too long. There are skills to cook delicious dishes.
