Recipe: Shrimp, oyster sauce, bean paste, long bean
Notes:
Long beans are coming. . . I don't really like to fry long beans, because Kung Fu is not very home. . . There is still a long-lasting taste of long beans when cooking. . . But today I finally cooked my long beans that I was satisfied with, and I used oyster sauce and bean paste. . . There is also shrimp, very good to eat. . .
Ingredients:
- Long bean cut
- Shrimp
- Garlic chopped in moderation
- Water quantity
- Seasoning: the amount of bean paste, oyster sauce
Steps:
-
a little oily fragrant garlic
-
Pour into long beans and stir fry
-
Add oyster sauce and bean paste afterwards
-
Add the right amount of water
-
The water is about to cover the long beans, then boil until cooked and juiced.
Look around:
- Home version
- Orleans Chicken Wings Oven Edition
- Fish-flavored pork
- Ginger sliced duck
- Pickle chicken legs
- Hang pepper beef
- Chili pepper - a seasoning that is better than bean paste
- Oyster sauce
- White radish stewed lamb chops
- Tofu duck blood spring bamboo shoots
- Oyster sauce, peas, fried chicken
- Mulberry cream
- Germ toast
- Super simple salad with side dish fried chicken breast
- Frozen lemon cheesecake
- Homely Xiamen Spiced Roll
- Hairy crab
- Caviar avocado fried egg
- Thai lemon grilled fish
- Cranberry condensed milk cream cake
- Pattern taro
- Curry rice cake
- Ume ribs
- Ivy's cake