The radish
By VicentaLakin
The odour of the meat is thick, tightly organized, and evaporated with a fresh mouth of vegetables, both reflecting the unique taste of the meat and adding fresh scent to the fresh vegetables. Today's meat evaporation of the melon is extremely simple. The gravy, which is smoked with soil, and the white radish, not only collide with colour, but also with each other's taste。
Recipe Recommendations
- bacon a
- white radish a
- coriander an
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for The radish
1
White radish, meat ready
2
It's cut into about two millimeters thick
3
White carrots cut to about 5 meters thick, the size of the gravy
4
One radish and one gravy
5
Into the steam pan, 20 minutes of fire
6
Pick up a pot and throw a little fragrance on the surface
7
Smells good
8
Let's have some baconThe radish Make Tips
Since the cured meat itself is salty, the radish slices can be cut a bit thicker and no extra salt should be added; sprinkle some coriander before serving to enhance the flavor.