All Chinese food Main Dish Perilla Mint fried 60

Perilla Mint fried 60
Tech

fry

Difficulty

Elementary introduction

Servings

2 people

Prepare

15 minutes

Cooking

15 minutes

Ingredent

Name Dosage
Sixty 2 pounds
Perilla leaf 5~8 pieces
Mint leaf 5~8 pieces
Onion 2
ginger 1 pieces
Garlic 3~4 valve
Chilli sauce with bean sauce 1.
salt Few
oil Appropriate amount
water Few
Cornstarch 1 teaspoons

Perilla Mint fried 60

The old Bie not at home can not eat pork...... Y (Y ^_^) Sahuasa flower

Instructions

1.Wash with hot water boil after 60 60, cooked to figure 60 picked up the drain water reserve can be open.

Wash with hot water boil after 60 60, cooked to figure 60 picked up the drain water reserve can be open.

2.Chop the ginger and garlic and cut the green onion.

Chop the ginger and garlic and cut the green onion.

3.Leave the basil leaves and mint leaves clean and ready.

Leave the basil leaves and mint leaves clean and ready.

4.The temperature of the oil, garlic, ginger, onion, bean, salt (I feel no need to add salt, watercress sauce saute enough).

The temperature of the oil, garlic, ginger, onion, bean, salt (I feel no need to add salt, watercress sauce saute enough).

5.Then add a little water drop 60.

Then add a little water drop 60.

6.Add basil and mint leaves stir a few.

Add basil and mint leaves stir a few.

7.With a bowl of flour and water with some cornstarch.

With a bowl of flour and water with some cornstarch.

8.Add cornstarch water, continue to stir fry until the juice can be.

Add cornstarch water, continue to stir fry until the juice can be.

9.Home Dishes laughed!

Home Dishes laughed!