Chinese Food
Minced meat and lettuce
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I don't like Shanghai green very much. I always think it's hard. It's not tasty. But every leaf of Shanghai green is green. Each leaf has completed the photosynthesis of chlorophyll in the growth period. The nutrition is excellent. A friend learned a good way to be a Shanghai Qingkou. Before doing it, I have to deal with it a little. The Shanghai Qingkou feeling is very good. Try it, too-
Cooking ingredients
Cooking Steps
Step1:Ingredients read
Step2:Shanghai Green wash. Cut into two parts. Cut the middle of each side again. Not completely cut of
Step3:Chop the pork. Add in the soy sauce and marinate for a few minute
Step4:Boil a pot of water. Put the cut Shanghai green in and blanch i
Step5:Take it out. Drain the water. Put it on the plate for standb
Step6:Heat the oil pan. Pour in the minced por
Step7:Stir fry until discolored. Add two spoonfuls of Ganm
Step8:Pour in a little raw sauc
Step9:Stir fry a littl
Step10:Pour the fried minced meat on Shanghai green and serv
Cooking tips:1. After the Shanghai green is cut, the head is cut again. It tastes better. 2. Shanghai green does not put salt. Minced meat can be salted a little. There are skills in making delicious dishes.
