In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the morning, I went to the supermarket to buy 3 swan egg shells and spent more than 20 yuan.
The swan egg scallops taste very delicious, and I usually eat them with minced garlic or stir-fry! Today I will share with you a leek reed scrambled swan egg shell method, delicious taste, good taste, let's see how to make it!
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
method:
Use a knife to cut the closed shell muscle of the swan egg shell and remove the shell meat inside.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Remove the shellfish cheeks, wash the shellfish with water and cut into small pieces. Just remove the black part of the internal organs.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Wash the reeds and cut into small pieces. Wash the leeks and cut into small pieces.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Pour water into the pot, bring the water to a boil and pour in the fungus blanching water. Blanch for 10 seconds, pour the cut reed into the pot and blanch the water together for 10 seconds.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Scoop out the blanched fungus and reed.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Pour in the pan minced ginger and garlic, sauté until fragrant, pour in the processed shellfish and stir-fry until the shellfish changes color.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Add leeks and red peppers and stir-fry until the leeks collapse.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Pour blanched reeds and fungus, season with salt and stir-fry well.
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
Finally drizzled with a little water starch, a fast reed fried shellfish meat is ready, the taste is particularly fresh, and the taste is also very good, crisp and tender, like to eat this dish friends, must try Oh!
In the spring, eat this kind of shell, with seasonal reeds and leeks, the taste is delicious and the taste is good
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