#年味食足#original Boiled Three-color Seasonal Vegetables Recipe
Now that we are used to eating heavy-tasting dishes, our tongues have become more and more heavier, but sometimes the real delicacy is that we can eat the original taste of the food, so the Chinese...
Keywords
- #年味食足#original Boiled Three-color Seasonal Vegetables
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 100g carrot
- 150g Enoki mushroom
- 100g Chrysanthemum
- 10ml Chia Seed Oil
- 30ml June Fresh 10g Light Salt Premium Soy Sauce
- 2g Chia seeds
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