Potato soup
By VicentaLakin
The large meat plume, known as the taro, is the first time that it is split from the mother, forming a small plume called the “tatoes” and then the “tatoes” from the tao. When I was a kid, all my tacos were sold on the market for money, and my family only had small tacos, and I liked it more, and felt more elastic than my mother. Every year, mom picks up a few jars of sour pickles, so she cooks tart with pickles, makes sour soup and sour and sour and sour, and sour and sour and sour, and sour, and soaks and soaks and soaks and soaks and soaks and soaks and sour and sour and sour and sour, and sour and sour and sour and sour, and sour and sour and sour and sour, and sour and sour and sour。
Recipe Recommendations
- hot and sour
- cook
- half an hour
- ordinary
Steps for Potato soup
1
When the potato is washed clean, it is boiled in a boiler, which is then cooled off and skinned。
2
The skin-skinned tart was flat-shot with a knife on the board。
3
Ginger slices, chili slices。
4
Get a small bowl of pickles。
5
The frying pan is hot and the peppers and the ginger chips smell。
6
Put the pickles in。
7
A big bowl of water boiled。
8
It's about five minutes to boil。
9
Put some sauce in。
10
Influencing salt in appropriate quantities and a little bit of ablaze can turn off fire。Potato soup Make Tips
Stir-frying the pickled vegetables brings out a rich, mellow sour flavor; adjust the amount of pickled vegetables and chili to your personal preference.