I always think that the match between garlic and edamame is authentic. Replacement with beans and peanuts is a seasonal cause. The soul of the water table is the sour and hot taste of white pepper + balsamic vinegar + MSG. After eating a lot of sweat, things warm and summer heat, you deserve to have ????
After the ribs are tendered with salt and starch, the egg whites can be added according to personal preference and cooked with warm oil. The oil is a little bit more, the oil temperature is not high, the color of the loin is full, otherwise it is not tender, and it must be cooked later.
In the pot, keep the garlic under the base and stir fry, then add the oyster mushrooms and tomatoes. Wait until the tomatoes are out of the juice and heat the water (otherwise it will cook the dish for too long, it will not taste good) or soup.
After boiling, put in the edible fungus day lily edamame. Under salt, pepper and balsamic vinegar. Put more pepper and balsamic vinegar, like no money.
The water starch is thin and thin, and the next bit of MSG is out of the pan.