The crispness of the spring bamboo shoots, the bean flavor of the broad beans, and the spicy aroma of the green garlic... Put the bacon, add the salty taste of the sun, and the smooth tofu to make a pot of ingredients harmonious.
After slicing the bacon, soak it in hot water for one hour. The bamboo shoots are peeled and sliced and sliced, and then boiled (boiled water for a minute or two). Wash the snow several times, cut the green garlic. » If the bacon is not fully soaked, it will be too salty and the soup will follow the salt.
Pour the oil in the pan and fry the bacon to force the oil.
Add the spring bamboo shoots to the oil.
Put in the snow and stir fry.
Here is the pickled snow squid (common in Hangzhou here), the market is ready to sell. If you have pickled pickles at home, don't use sauerkraut.
Pour in the immersed boiling water, boil over low heat and cook for 15 minutes, then add to the broad bean paste for 5 minutes.
The tender tofu is evenly cut in the box.
Pour the tofu into the pan and cook for a few minutes on a large fire.
Try the taste, add salt and add a little sugar to fresh. Turn off the fire and put the garlic on the plate. Add the lid for a while. » Bacon and snow scorpion are salty, so there is no need to put salt.
Bamboo shoots, beans, mustard greens, garlic, tofu, bacon, fresh composition over a pot of soup.
The natural flavor of the ingredients~
Hurry up and have a bowl.
The above original recipes are published in the public number [Flower Sisters], welcome everyone to pay attention~