Dry-cow frog

Recipe Recommendations

• Bullfrog 2 only
• potatoes 200g
• lettuce 200g
• onion appropriate amount
• cornflour 50g
• dried chili 20g
• pepper appropriate amount
• the pepper appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• onion 100g
• lotus root 200g
• oil appropriate amount
• pretzel 10g
• Green and red pepper 30g
• bean paste 1 tablespoon
• salt appropriate amount
• chicken essence appropriate amount

• other
• fried
• half an hour
• ordinary

Steps for Dry-cow frog

1

START: AUTOSTART TIME: 0°S TEMPERATURE: 0°C BULLFROG ASKS THE STANDER TO REMOVE THE INTERNAL ORGANS, TOES, AND WASH THEM AND PUT THEM IN A BLOCK OF SALT AND PEPPER

2

START: AUTOSTART TIME: 0°S TEMPERATURE: 0°C POTATO ONION TO SKIN SLICES, FRAGRANCES, ONION SLICES; GARLIC OFF EXCEPT FOR GARLIC, GINGER SLICES

3

START: AUTOSTART TIME: 20S TEMPERATURE: 220°C IN BOILERS

4

Start: Manual start time: 840S Temperature: 220°C Frog shoots the powder in the pot and double blow up 420s to get back up

5

Start: Autostart time: 600S Temperature: 220°C to bomb the potatoes with 300s

6

START: AUTOSTART TIME: 240S TEMPERATURE: 220°C TO EXTRACT THE BOMBARDIUM

7

START: AUTOSTART TIME: 60S TEMPERATURE: 220°C TO EXTRACT THE GREEN PEPPER ONIONS

8

Launch: Manual start time: 240S Temperature: 30 g of oil in a 200°C pan to be put in a jalapeon jalapeño pepper dry pepper pepper with pepper bean corset

9

START: AUTOSTART TIME: 240S TEMPERATURE: 200°C DROPS OF FRIED FOODS INTO A SESAME PRE-SESAME PRE-SESAME

Recipe Categories

• homemade dishes