Meat and vegetables for lunch(wu can rou shu cai bao )

Meat and vegetables for lunch

Introduction:

"Recently, I have skin allergies. I can't eat spicy food, seafood, cattle and sheep eggs, and I can't eat anything. So I plan to have the lightest frying pan soup. It's refreshing. Eat the original taste of vegetables. "

Production steps:

Step 1: wash the kale and set aside

Step 2: put more than half of the water into the casserole. If you have soup, it's better. Unfortunately not today.

Step 3: cut the luncheon meat into pieces and put it on the plate with the horseshoe Shuang bought in the supermarket.

Step 4: put the luncheon meat and horseshoe into the frying pan, put cold water into the pan, bring the water to a boil first, and then turn to a low fire.

Step 5: slowly add the washed kale to the casserole and cook it over low heat. Because the casserole is not very big, put it in slowly, add some salt and chicken essence, and turn off the heat when you smell the flavor of the dish.

Materials required:

Kale: 300g

Lunch meat: 200g

Horseshoe: 6

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Don't use too much water. 2 turn off the fire, you can put appropriate sesame oil or pepper oil, it will have more flavor.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Wu Can Rou Shu Cai Bao