The tarp
By VicentaLakin
Scrambled, very simple dish, a dish that you can cook if you make a pot. I'm not going to repeat the nutritional value of platinum. If it wasn't good enough, it wouldn't be the King of Vegetables. It's almost any dish you like, and it's only a swirl, and it doesn't taste like other recipes with a juice and a fever on it. It's only raw, simpler, faster and delicious。
Recipe Recommendations
- asparagus 500G
- garlic 4-merous
- dried chili 3-5 one
- soy sauce 4 tablespoons
- slightly spicy
- other
- ten minutes
- simple
Steps for The tarp
1
It's better to use the gills, which are green in their whole body, and can strangle their tails with their hands, which can easily be printed. It's best to stay about 20 centimetres long。
2
Garlic cut, dry pepper chipped。
3
The boiler boiled water, when the water opened, and when the water resumed, the fire shut down and it was recovered。
4
It's too cold, and if there's ice, it's better to put it in。
5
Pulling out of the cool water, controlling the dry water, engraved in the plate, with garlic, and smoked。
6
It's better if it's a hot pot, it's a little smoked, it's hot enough, it's hot enough, it's hot enough, it's on a good garlic paste。
7
All right, that's it! It looks like it's still high, but the key to this dish is not to go too far, to keep a scrawny taste, to make oil hot, to blow up the scent while it's hot。The tarp Make Tips
1. Do not overstep the fire and maintain a sense of fray. 2. The oil must be hot, and the scent must come out while it's hot。