Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in oicq.net -> Wuxia -> Fearless Lord

vegetable

Previous page        Return to Catalog        Next page

    You can search for "Fearless True Monarch" in Baidu to find the latest chapter!

    Once I took my cousin to Taikoo Li for dinner, and there was a cold okra.  That was the first time I knew that okra could be eaten like that, so I tasted it and secretly learned my own okra salad.

    Boil the water, put the okra into the pot.  You can cook it for as long as you want, but it's best to scoop it up before you hear the okra pop open in the water.  Well, maybe five minutes.

    Cut off the stems of the fished okra, and then cut them in half vertically.  Add a little soy sauce, a little oil, a little sugar, three or four slices of red pepper, mix well, and put it in the refrigerator.  This is my okra salad.

    Everyone has their own way of tomato scrambled eggs.  Mine is like this -

    Cut a small cross-shaped knife on the top of the tomato, then throw it into hot water and cook.  After about ten minutes, the skin of the tomato was boiled and opened, so I took it out.  After cooling, peel off the skin, then cut the peeled tomatoes into small pieces and set aside.

    Then scramble the eggs.  When beating eggs, add a small amount of water, which will make the eggs smoother and more tender.  After the eggs are scrambled, set aside.  Then put oil in the pot, add tomatoes, fry the tomatoes until soft, add a small amount of water to make it into tomato soup, then add eggs, add a little sugar, salt, and monosodium glutamate.  After cooking, add shallots or not.

    And my steamed eggs.

    After breaking the eggs into a bowl, stir well, and then use gauze to drain.  Filter out all that can be filtered, leaving only the egg liquid that can pass through the gauze.  Then add half of the water, cover it with plastic wrap, put it in the steamer after the water is boiled, and steam for ten minutes on high heat.

    Such steamed eggs must have no air bubbles and must be very smooth and tender.

    I also have exclusive recipes for steamed sea bass, braised pork ribs, sweet and sour pork ribs, and stir-fried choy sum, but I won¡¯t tell you all.  (Remember the site URL: www.hlnovel.com
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report