Cooked preserved mussels are introduced in detail in terms of their cuisines and functions: Hunan cuisine
Cooked preserved mussels are made of materials: main ingredients: Hunan preserved mussels, fresh mussels. Cooked preserved mussels are excellent in creativity, delicious and delicious.
the method of dry pot edamame pigtail introduces the cuisine and its function in detail: Hunan cuisine
The production material of dry pot edamame pigtail: main ingredients: pigtail, characteristics of dry pot edamame pigtail: rich flavor, refreshing bean flavor, and delicious food with wine. Teach you how to make a dry pot of edamame pigtails. How to make a dry pot of edamame pigtails is delicious. Wash the pigtails, put herbs and peppers, press them in a pressure cooker until they are 8% cooked, pour them out and fry them until golden brown. Season them and add edamame.
the method of hand-tearing cabbage in dry pot introduces the cuisine and its function in detail: Hunan cuisine
The ingredients of hand-tearing cabbage in dry pot: main ingredients: Xiaoqing cabbage, garlic slices, onion segments, tea oil, salt, monosodium glutamate, chicken essence, Japanese soy sauce, soup stock and vinegar. The characteristics of hand-tearing cabbage in dry pot are crisp and slightly sour, and delicious. I will teach you how to cook it.
2. Stir-fry the tea oil and garlic slices until fragrant, stir-fry the cabbage with water, add seasoning and broth to boil, thicken and put it into a dry pot, and sprinkle with onion.