Northeast Cuisine

Rice with black pepper, beans and pumpkin sauce

For pumpkins, I really like all kinds of love; always like tossing pumpkins; this pumpkin sauce with rice is actually Western food; for health, I made a full-fledged version, with favorite peas and corn beans; all kinds of beans are good partners of health, often eat absolutely no harm. I remember promising you to show me my dishes and bowls; promised for a long time, but never started work; because I have been in the goods one after another, ha-ha-ha-a lot more recently. How about this? This weekend, I will vomit blood and sacrifice a sacrifice to get some photos or something. Oh, the project is huge! When I think of it, I regret that I promised you guys to rush and pinch your shit. What am I going to do when I buy so many dishes and bowls!!!!

Food Material List

  • 1 Pumpkin 300g
  • 2 Carrot 100g
  • 3 Corn Bean 50g
  • 4 peas 50g

Operational steps

  • 1 Corn Kernel Ripening

    Rice with black
  • 2 The peas are ripe.

    Rice with black
  • 3 Shrimp shelling, shrimp thread

    Rice with black
  • 4 Carrot Cutter

    Rice with black
  • 5 Carrot granulation

    Rice with black
  • 6 Pumpkin peeled and cut into small pieces

    Rice with black
  • 7 Oil in the pan

    Rice with black
  • 8 Stir-fry carrots and pumpkins

    Rice with black
  • 9 Add corn beans and peas and stir-fry.

    Rice with black
  • 10 Add proper amount of clear water and boil over high heat. Turn to medium and small simmer.

    Rice with black
  • 11 Season with black pepper and salt

    Rice with black
  • 12 Tighten up the soup and get out of the pot

    Rice with black

Tips

1. Cut pumpkin and carrot as small as possible to make sauce < br > 2. Cook corn beans and peas ahead of time, taste better < br > 3. The thicker the sauce, the better, BAHA

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