Lu Moa with Toyohira Vegetables
Lu Moa with Toyohira Vegetables

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lu moa with toyohira vegetables. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

See great recipes for Lu Moa with Toyohira Vegetables too! I will be posting recipes almost everyday except the day I'm not cooking. Either husband had meeting outside or weekend,which I normally take off from.

Lu Moa with Toyohira Vegetables is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Lu Moa with Toyohira Vegetables is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook lu moa with toyohira vegetables using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lu Moa with Toyohira Vegetables:
  1. Prepare 2 Boneless Chicken legs
  2. Make ready Potato 1 Chop
  3. Make ready Onion 1 Comb-shaped cut
  4. Take Japanese leek 1 Diagonal cut
  5. Get Red and yellow bell pepper 1/2 each Round slice
  6. Make ready 1/2 tablespoon Salt
  7. Get Pepper moderate amount
  8. Make ready Cinnamon powder moderate amount
  9. Take 1 teaspoon Ginger(It is possible to use ginger paste.)
  10. Take 120 c Coconut milk

Overview Information Methionine is an amino acid. Amino acids are the building blocks that our bodies use to make proteins. Methionine is found in meat, fish, and dairy products. Combine flour, white sugar, baking powder and salt.

Instructions to make Lu Moa with Toyohira Vegetables:
  1. Season boneless chicken legs and leave them for 5, 6 minutes.
  2. Grill them with oil in a pan and cut into bite sizes.
  3. Stir fry the potato, onion, Japanese leek and bell peppers with oil in a pot…and when they are cooked, add cooked chicken and ginger.
  4. Put Japanese leek on aluminum foil, then all other ingredients on top of the Japanese leek, pour coconut milk into the aluminum foil and wrap it.
  5. Cook in a pan for 8 minutes.

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