The main ingredients of China famous vegetable rolls are cucumber, red pepper, purple cabbage, Coprinus comatus, Vietnamese spring rolls, spicy cabbage and scallion.
catalogue
1 raw materials:
2 exercise:
Raw materials: editing
Cucumber, red pepper, purple cabbage, Coprinus comatus, green onion, spicy cabbage, Vietnamese spring roll skin
Exercise: Editing
1. Clean all vegetables and shred them.
2. Coprinus comatus should be cooked with salt water and then shredded (cut or torn).
The skin of Vietnamese spring rolls is softened with cold boiled water.
4. Roll up the above materials.
1. Wash the rape, divide it into two or three (or the whole tree) from the root, and chop the onion and ginger.
2. Put the oil in the pot, add the pepper after the oil is hot, add the onion ginger and pepper to stir fry, and then add the rape to stir fry.
3. After frying the rape, add water (almost no oil), add sugar, salt, chicken essence, soy sauce, soy sauce, oyster sauce, boil over high fire, and stew over medium fire until the vegetables are rotten and quick-drying.
The method may not be authentic, but the taste is indeed the taste of Ningbo roasted vegetables. I can't believe you tried-
Vegetable rolls, a common folk food in China. Popular in North China, Northwest China, Henan and other regions. Is prepared from wheat flour, eggs, leeks, vermicelli, dried shrimps, etc.
The main ingredients of China famous vegetable rolls are cucumber, red pepper, purple cabbage, Coprinus comatus, Vietnamese spring rolls, spicy cabbage and scallion.
catalogue
1 raw materials:
2 exercise:
Raw materials: editing
Cucumber, red pepper, purple cabbage, Coprinus comatus, green onion, spicy cabbage, Vietnamese spring roll skin
Exercise: Editing
1. Clean all vegetables and shred them.
2. Coprinus comatus should be cooked with salt water and then shredded (cut or torn).
The skin of Vietnamese spring rolls is softened with cold boiled water.
4. Roll up the above materials.
1. Wash the rape, divide it into two or three (or the whole tree) from the root, and chop the onion and ginger.
2. Put the oil in the pot, add the pepper after the oil is hot, add the onion ginger and pepper to stir fry, and then add the rape to stir fry.
3. After frying the rape, add water (almost no oil), add sugar, salt, chicken essence, soy sauce, soy sauce, oyster sauce, boil over high fire, and stew over medium fire until the vegetables are rotten and quick-drying.
The method may not be authentic, but the taste is indeed the taste of Ningbo roasted vegetables. I can't believe you tried-