Pepper
By VicentaLakin
The term "premium" here is another species of tomato pepper that can be eaten as such. The surface of this “premium” is not smooth, and it is called “premium” in the north-east because it has more “pits and pits” and more prisms. It's thick and thin, it doesn't have tomato pepper, but it tastes better than tomato pepper, so it costs a few cents a pound than ordinary tomato pepper
Recipe Recommendations
- the pepper of 2
- thousands of 200 grams
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- water starch appropriate amount
Steps for Pepper
1
Main: pepper, thousands。
2
Clean up the peppers, go to the ti, cut them。
3
Put a thousand slices。
4
Hot oil, onions. Put thousands in. Cook in, smoke in, and have proper water。
5
Two minutes for the little spark。
6
Put the pepper in. Scrambled even, salted, tasted。
7
Drunk in the starch。
8
Once the juice is pasted, it'll turn off the fire. Out of the pan。