DO注意事项: Do not
cook japanese cucumber too long, else it would be too soft and not good in
taste. 青瓜不可煮久，不然太软不好吃。
Main
Ingredients: -
Water水 x
1 bowl碗
Potato马铃薯 x
1pc粒 – Peel off the skin, cut into small pieces去皮，切小片
Japanese Cucumber日本青瓜 x 1pc 条 – Cut into slices切小片
Shimeji Mushroom 菇 x a little 少许
Seasoner调味料: (according to own preference根据自己喜好)
Chopped Young Onion葱菜（剁）x a little 少许
Chopped Coriander 香菜（剁）x a little少许
Chopped Red Onion 洋葱（剁）x a little 少许
Small green chili 小青辣椒 x
1pc 条 – Chop into small pieces 剁碎
Tapioca Powder 木薯粉 x a little少许 – Melt in
small cup of water粉溶在小杯水
Sea salt 海盐 x
a little少许
Cooking
Method 煮法:-
1）Put water,
potato and Shimeji Mushroom into the cooking pan. Use medium fire cook for
15min until water left only half. 把水、马铃薯和冬菇放进锅里，中火煮15分钟至水剩一半。
2）Pour in Seasoner,
fry awhile and taste it.倒入调味料，稍炒片刻，试味。
3）Put in the Japanese
cucumber, fry awhile. Done 放入青瓜，稍炒片刻。完成。
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| Steam Rice (Millet + Brown Rice) |
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| Ingredients |
