Recipe: Pea seedlings mixed with fragrant dried

Home Cooking Recipe: Pea seedlings mixed with fragrant dried

Ingredients:

Steps:

  1. Home Cooking Recipe: Pea seedlings are washed and drained, and dried with water.

    Pea seedlings are washed and drained, and dried with water.

  2. Home Cooking Recipe: Put water in the pot, open the water to a little salt

    Put water in the pot, open the water to a little salt

  3. Home Cooking Recipe: a few drops of cooking oil

    a few drops of cooking oil

  4. Home Cooking Recipe: Turn off the fire, put the pea seedlings into the boiling water in the pot, stir with chopsticks, remove them after fifteen seconds.

    Turn off the fire, put the pea seedlings into the boiling water in the pot, stir with chopsticks, remove them after fifteen seconds.

  5. Home Cooking Recipe: The pea sprouts of the good water are scattered and let off, and the water is squeezed out.

    The pea sprouts of the good water are scattered and let off, and the water is squeezed out.

  6. Home Cooking Recipe: Dried shredded

    Dried shredded

  7. Home Cooking Recipe: Put it in the boiling water pot of the pea pea seedling, remove it and let it cool.

    Put it in the boiling water pot of the pea pea seedling, remove it and let it cool.

  8. Home Cooking Recipe: Put the cool pea sprouts and fragrant dried in a large bowl, add the salt, a little bit of sugar and chicken, mix well, add a few drops of sesame oil, mix well

    Put the cool pea sprouts and fragrant dried in a large bowl, add the salt, a little bit of sugar and chicken, mix well, add a few drops of sesame oil, mix well

Tips:

1. When the vegetables are drowning, put some salt in the water and a few drops of cooking oil to keep the color of the vegetables green. 2. The pea nursery must be short in water so that it can keep it crisp. 3. Before pea sprouts are mixed, the water must be squeezed out so that it can easily absorb the taste of the seasoning. 4. The best dry fragrant is boiled with boiling water, softer and better.


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