Pasta
By VicentaLakin
I've carefully edited food recipes and thin body and body everyday! I'm an 85-year-old super-eat-and-pretty girl, I love food and food photography, and I'm here to share with you my thin secret. I'm only 80-90 pounds tall and 160 pounds tall I was once a 120-pound fat chick. So if you eat the right way and at the right time, you'll enjoy eating while you're thin! The pasta that I ate in the library was not very flattering. Maybe I went to a restaurant that wasn't good enough to eat it. Then I tried to do it at home, and it tasted better than in the museum. The butter needed in this pasta is not to be replaced with pig oil or other vegetable oil
Recipe Recommendations
- sweet and sour
- burn
- half an hour
- simple
Steps for Pasta
1
Onions and garlic shredding。
2
Tomatoes scratched the top of the top, scalding it in the water and then went to the skin。
3
Go after the skin and cut the little pieces。
4
Butter up。
5
It smells like onions and garlic in a minute。
6
And then the sliced tomatoes turn up into soup juice and add a spoon of cow to leaf。
7
With a spoonful of roller, a little fire and a lid for about 10 minutes, there is a need for constant mixing in the middle to avoid a pan. One spoon of salt and one spoon of sugar before you go out。
8
The pasta is hard, and after 7-8 minutes to the left, the cooked noodles can be evenly mixed。
9
It's nice to last with a little tomato decoration, but the little tomato can't stand up and tell you that we cut a knife across the top of the little tomato, so that the little tomato can stand on the plate