Production: 380 grams of spring bamboo shoots, wash and change the knife to boil water to control the moisture, put rapeseed oil in the pan and fry the spring bamboo shoots until fragrant, fry dry and pour out the oil control for later use. Slice the truffle, heat the oil and stir-fry the truffle until fragrant, add spring bamboo shoots, 4 grams of salt, 8 grams of mushroom essence, and stir over low heat until fragrant.
▲煎煲有机豆腐
▲浓汤小白菜
▲知味甜笋
▲蜜薯酱香贝贝瓜
▲清炒洪山菜苔
▲芡实豌豆炒马蹄
▲烧椒皮蛋茄子
▲土豆泥坚果沙拉
▲酥皮流沙包
蔬创
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