Growing up to this age, more and more nostalgic for the taste of the dishes that my father made for me in my childhood, when there was no meat in cooking, that is, chopped green onion with soy sauce, gulp, gulp, gulp ......

Ingredients

Recipe Calorie: 318.5 (kcal)

Main Ingredient

Rice Beans ( Four Season Beans) 250g

2 potatoes

Methods/Steps

1

Pull off the edges of the rice beans, and break them into small pieces with your hands; Peel the potatoes, and rinse them, and then split the potatoes into small pieces with a knife (not chopped, oh).

2

Onion, ginger, pepper cut, put into the frying pan, burst incense, the cleaned potatoes, rice beans together into the pot, stir fry.

3

Sauté until the edge of the potatoes want to become transparent, some parts of the rice beans become translucent emerald green, add soy sauce (soy sauce sprayed on the iron pan, do not spray the vegetables), stir fry, stir fry until the potatoes, rice beans on the soy sauce color, smell the aroma of the sauce, add water, a little more than can be. Then, cover, coo, coo, coo, coo ......

4

coo until the potatoes become soft, add a little salt, monosodium glutamate (MSG), and then, simmer for about 5 minutes, with a little broth remaining, you can get out of the pot.

END

Note

Spring new potatoes, stewed out of the particularly soft, sheep, delicious oh!