Chinese Food
Braised shoots with pickles
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At the end of spring and the beginning of summer, among all kinds of wild vegetables, I prefer this one most. After blanching the green color, add the meat sauce. Maybe I'll miss the taste of spring for the last time.
Cooking ingredients
Cooking Steps
Step1:Boil two-thirds of the pot of water. After boiling, put the treated buds into the pot and soften the
Step2:After the thorn cage bud turns green, take it out. Use a knife to fix the shape. Remove the older corners. Swing the disk. Follow one direction. Wait until it is warm
Step3:Put the streaky pork in the pot. After the color is golden, put it out for use. Stir fry the mayonnaise. For us
Step4:Put the sauce on the bottom. Lay the meat. Sprinkle some diced mustard. Finish
Cooking tips:Don't blanch the buds for too long. You can grow old and cook well.
