Return to site

Asparagus with water celery
芦笋伴水芹香

Summer Oriental Style of Cold Salad

准备时间15 Minutes Preparation Time
15分钟

制作时间20 Minutes Cooking Time
20 分钟

食材Ingredients

莲藕200克 · 蜜豆60克 · 芦笋100克· 鲜百合80克 · 西芹200克 · 黑木耳10克 · 胡萝卜50克 · 蒜子40

Lotus root 200g · Sugar snap peas 60g · Asparagus 100g · Lily 80g · Celery 200g · Black fungus 10g · Carrot 50g · Garlic 40g

调料Seasoning

油、盐、糖适量

oil, salt, some sugar practices

做法 Let Cooking….
1. 莲藕洗净,切片待用。Lotus root washed, sliced for use
2.
蜜豆洗净待用。Wash the beans aside
3.
芦笋洗净,去根部,切角待用。Wash the asparagus, roots, cutting angle for later use
4.
西芹洗净,切角待用。Wash the celery, cutting angle for later use
5.
鲜百合洗净,掰成片待用。Wash fresh Lily and broke off into stand-by
6.
黑木耳泡水,洗净,切成小块待用。Black fungus soaked in water, washed, cut into small pieces for use
7.
胡萝卜洗净,切成小片待用。Wash the carrots, cut into small pieces for use
8.
蒜子洗净,切成小粒待用。Wash garlic, dice ready
9.
先把芦笋角、蜜豆轻炒,放油盐水中与其他原料轻煮,隔水待用。The first angle, the beans of light fried asparagus,    light cooking oil in salt water and other raw materials, water for later use
10.
起油锅将蒜蓉爆香,再放进所有原料,调味,翻炒出锅,放于盘中即成。Pan the garlic until fragrant, then put all the ingredients, seasoning, stir the pot, place it in the Pan and serve

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly