Spinach of cold and dressed with sause of vermicelli made from bean starch, reduce the practice of dish of fat quick worker
The main raw material of vermicelli made from bean starch also is amylaceous, can treat as so staple food eats, it is wave motion of pair of blood sugar influence are not big the sort of.
Next spinach is to contain rife vitamin, among them iron element content is particularly much, it is schoolboy schoolgirl edible no matter also be first-rate.

With makings 

Spinach 200 grams
Dragon mouth vermicelli made from bean starch 2
Pignut 20 grams
Flavour pole bright soy 20 grams
Rice vinegar 40 grams
Mustard oil According to his acceptance degree comes

Spinach of cold and dressed with sause of vermicelli made from bean starch, reduce the practice of dish of fat quick worker 

  1. Pignut cool oil leaves boiler.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  2. Scamper qualitative face is brown, fish out accuses oil, put cool hind just meet crisp.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  3. Spinach is abluent.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  4. Boiled water is joined to iron in putting a basin make, dragon mouth vermicelli made from bean starch also is to use boiled water to iron bubble to wear.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  5. Vermicelli made from bean starch lays dish of foundation, put spinach paragraph, pignut.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  6. Also be cool oil puts bead of Chinese prickly ash in boiler, to give sweet smell.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
  7. Move juice of a bowl of makings next, flavour pole bright soy and rice vinegar 2:1, mustard of rejoin a few is oily.
    Drench go up in dish, spill again on Chinese prickly ash is oily, mix can.

    Spinach of cold and dressed with sause of vermicelli made from bean starch,
2020-02-23
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