Zhuang Qingshan: Full of Collagen, Don’t Go Wrong If You Want to Beautify
1.
Shanghai Green Breaks Off Thick Leaves
2.
Take Choy Sum
3.
Neatly trimmed
4.
Green pepper slices
5.
Red pepper slices
6.
Pickled cucumber slices
7.
boil water
8.
Put in Shanghai green blanched and set aside
9.
Boil the sea mushrooms in a pot and set aside
10.
Put a little oil in the pan
11.
Put the bean paste
12.
Vegetarian Oyster Sauce
13.
Pour the pickled cucumbers and stir-fry evenly
14.
Add sea mushrooms and stir fry together
15.
Pour light soy sauce
16.
Add a little water
17.
Put in the old vinegar,
18.
Adjust the taste
19.
Finally, add green and red pepper slices
20.
Just stir fry
21.
Decorate the cooked Shanghai Qing on a plate
22.
Then add the fried sea mushrooms
23.
Finished product
24.
Finished product
Tips:
1. Cucumbers can be replaced with sauerkraut
2. Only add a little water when stir-frying the sea mushrooms
3. If the water is too much, the fresh fragrance is not enough
4. The aged vinegar should be put in last, otherwise the fragrance of the aged vinegar will not be enough-Zhuang Qingshan Suxin Jujing