Step-by-Step Guide to Prepare Perfect Ginisang Gulay (Mixed Vegetables)

Hi everyone, this is Drew, welcome to my recipe site. Today I will show you how to make an unusual dish - the award winning Guinisang Gulay (Mixed Vegetables) recipe. One of my favorite cooking recipes. This time I will do better. You will smell and taste delicious.
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The quality of the taste of Ginisang Gulay (mixed vegetables) is influenced by many things, from the type of ingredients, the choice of fresh ingredients, and the ability to cut the dishes down to how they are prepared and served. Don't worry if you want to make delicious ginisang gulu (mixed vegetables), because if you already know this trick, this dish can be used as a fancy dish.
To start this recipe, we need to prepare some ingredients. You can prepare Ginisang Ghulay (Mixed Vegetable) from 10 ingredients in 6 steps. Here's how.
It is one of the easiest dishes to cook. Even an inexperienced cook can start this...
Ingredients: - Spices to prepare Guinness gum (a mixture of herbs).
- Add salt and pepper
- 3 garlic cloves, cut into cubes
- 1 whole onion, chopped
- 10 green beans
- 2 sliced carrots
- 1 whole strainer, finely chopped
- 6-10 cabbage leaves
- 1 large tomato, sliced
- 10 peeled shrimp
- 2 tablespoons guinea pig flavoring
Steps for making ginseng gulay (mixed vegetables)
- Fry the onions and garlic over a medium heat
- After a minute, add the diced tomatoes and leave to stand for 3 minutes.
- Add prawns, salt, and pepper and cook until prawns turn orange.
- Add the carrots, then add the wine mixture, stirring occasionally.
- Add the sprouts and key beans, and simmer for 5-7 minutes, until the vegetables are tender and crispy.
- It is ready to serve. Enjoy!

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So we're going to pack it up for that special dish. The easiest way to make homemade goulash at high speed (mixed vegetables). Thank you very much for reading to you. I'm sure you can do this at home. There will be fun recipes for food at home. Don't forget to save this page in your browser and share it with your family, colleagues and friends. Thanks for reading. Keep cooking!