Potatohead Bacon
By VicentaLakin
It's pure by the name of "plum pickles," but it's bacon tart. The cut taro chips and the Dutch classic American bacon are in turn steamed in the bowls, then retorted into the plates, and watered with thin gravy, fresh and delicious. The choice was made because it was made from the stomach of a pig, which was thin, which was fat, which was not fat, which was thin and which was not wood, and because it had a good taste of bacon, which matched the taco, so that the oil and salt in the bacon could be well infiltrated into the tarp, so that it was really healthy, convenient and fast. And the tart of the tart is added to the food of the tart。
Recipe Recommendations
Steps for Potatohead Bacon
1
Homer's classic American bacon. Okay
2
Potato head to skin, wash, wipe the surface water
3
The taro is cut into thin pieces about six millimeters. It's better to cut into a narrow, wide shape than a bowl suit
4
Bacon is cut with scissors, as needed, and it's the same size as taro. Snippets
5
It's a piece of bacon, and then it's in the bowl
6
Cut the edges of the taro into small pieces, fill the leftovers in the middle and press the pressure with your hands
7
In the hot pot for about 20 minutes
8
When you get out of the pot, it's on the plate
9
Half a bowl of water, 1 gram of salt in the frying pan, and a small spoon of sodium powder pouring into the water, and a small fire boils
10
Scratch a few onion particles or garlic paste on the surface